5 from 1 vote

Spice up your culinary adventures with my delectable red chili chutney recipe.

This fiery condiment is a perfect blend of bold flavors and a hint of heat, making it a versatile addition to your meals.

Follow my detailed step-by-step guide along with a few important tips to create this mouthwatering chutney that pairs exceptionally well with a variety of dishes.

Get ready to elevate your dining experience with the perfect balance of spice and flavor!

Table of Contents

KEY TAKEAWAYS

Red chili chutney brings an explosive spice that adds excitement to your meals.

Whether it’s dosas, rice, or grilled meats, this chutney is a versatile companion to many dishes.
Experience a tantalizing heat that’s perfectly balanced with aromatic garlic and warm ginger undertones.
Store in an airtight container, refrigerate for longevity, and use clean spoons for a fresh and flavorful chutney.

Experiment with the portions of red chilies with seeds and without seeds depending on the spiciness you want in the chutney.

How to Cook Red Chili Chutney? (Step by Step Guide with Images)

Step 1: Take about 20 pieces of dry red chilies. Break each of them into half and soak them in water in a container for about 2 hours.

(Expert tip: If you do not want your red chili chutney to be very spicy, you may remove the seeds from some of these chilies).

Step 2: Take a strainer and strain the extra water when the chilies have soaked nicely and have swollen almost to double in size. Keep the water aside. You will need to use it later.

Step 3: Now, take a wok or a frying pan, add 1 tbsp of white oil in it, and heat it on a medium to high flame on your gas stove.

Step 4: When the oil is hot, add about 20 pieces of garlic cloves in the pan.

Step 5: Stir it for about 1 to 2 minutes to cook it nicely over a medium flame until the color of the garlic cloves changes to slightly golden brown.

(Expert tip: Make sure the color of the garlic cloves is not dark brown. Doing so will change the color of the chutney).

Step 6: Now, add one and a half pieces of fresh ginger to the pan.

(Expert tip: This is optional but adding ginger will help enhance the flavor of the chutney).

Step 7: Cook the two ingredients nicely, and when the ginger turns slightly brown, add 1 tsp of cumin seeds and ½ a tsp of coriander seeds to it. Stir them for a minute to cook them as well.

Step 8: Now, add the soaked red chilies to the ingredients. Stir everything for about 2 to 3 minutes more over a medium flame. Switch off the flame of your gas stove when done and let the ingredients cool down a bit.

(Expert tip: Do not overcook the chilies as it will make the chutney very mushy. So, switch off the gas stove immediately when it is done).

Step 9: Now, take a clean grinder.

Step 10: Transfer the ingredients into the grinder when it has cooled down sufficiently. Now, add about 2 tbsp of water. Use the water in which you soaked the dry red chilies and kept aside after straining them.

(Expert tip: If your grinder is small and cannot accommodate everything at one go, you can blend it in two batches according to your convenience).

Step 11: Grind the ingredients to make a fine paste out of them.

Step 12: Check the texture.

(Expert tip: If you want it to be coarse, move to the next step. If you want something finer, churn the mixture a couple of times more. You may even add a few tablespoons of water to make it smoother as well, according to your preference).

Step 13: Turn on your gas stove and add 2 tbsp of white oil to the same pan.

Step 14: When the oil is hot, add ½ tsp of mustard seeds to it.

(Expert tip: The mustard seeds will start to crackle immediately and sprinkle hot oil. Be careful when it happens).

Step 15: When the mustard seeds stop crackling, add ½ a tsp of cumin seeds and let it cook for a while.

Step 16: Next, add ¼ tsp of asafetida to the pan. Stir the ingredients to cook them nicely.

Step 17: When it is done, turn the flame of the gas stove to low and now pour the red chili paste that you prepared earlier into the pan.

(Expert tip: Add the red chili paste to the pan very carefully and slowly in small portions to prevent the hot oil from splashing).

Step 18: Mix everything and cook them nicely over a medium flame for about 3 to 4 minutes. Continue stirring until the extra water from the red chili mixture evaporates.

(Expert tip: When you see the mixture leaving oil from the sides, it indicates it is done).

Step 19: Now, add ½ tsp of regular salt to the mixture. Mix it nicely.

(Expert tip: You can increase or decrease the amount of salt in the mixture according to taste or your preference).

Step 20: Cook the chutney for another 3 to four minutes, occasionally covering it if you want, until you are satisfied with its doneness and it gets its desired dark color.

Step 21: Turn off the flame of your gas stove since your red chili chutney is done.

Step 22: Transfer the chutney into a bowl or the container in which you want to store it.

Pro Tips for Cooking Red Chili Chutney

Seed Control: Customize spice levels by removing seeds from some red chilies before soaking.

Mindful Cooking Time: Avoid overcooking soaked chilies to prevent a mushy texture. Promptly switch off the gas stove for the perfect consistency.

Ginger Boost: Add fresh ginger for enhanced flavor, providing a delightful twist to your taste buds.

Grinding Techniques: Use a clean grinder for a smooth paste. If small, blend in batches for even consistency.

Texture Check: Tailor the chutney’s texture to your preference. Adjust water for a coarser or smoother consistency.

Oil Splatter Caution: Be cautious of mustard seeds splattering in hot oil. Wait a moment before proceeding.

Steady Tadka Addition: Add red chili paste slowly during tempering to avoid hot oil splashes.

Perfecting Color and Texture: Gauge doneness by observing oil separation from sides. Achieve the desired dark color through careful cooking and occasional covering.

Red Chili Chutney Storing Tips

Airtight Enclosure: Preserve the freshness of your homemade red chili chutney by storing it in an airtight container. This helps retain its robust flavors.

Cool Before Seal: Allow the chutney to cool to room temperature before sealing the container. This prevents condensation, maintaining the desired texture.

Refrigerate for Longevity: Extend the shelf life of your red chili chutney by refrigerating it. This ensures it stays flavorful and ready to enhance your meals for an extended period.

Avoid Contamination: Use clean, dry spoons when scooping out chutney to prevent any contamination. This simple practice contributes to its longevity and quality.

Layer of Oil: Consider adding a thin layer of oil on top of the chutney before sealing. This acts as a protective barrier, further preserving the chutney and preventing it from drying out.

How Does Red Chili Chutney Taste?

Explosive Spice: The red chili chutney bursts with an explosive spice that immediately awakens your taste buds. The fiery kick from the red chilies adds a thrilling heat to every bite, making it a bold and invigorating flavor experience.

Aromatic Garlic: Infused with the essence of fresh garlic, the chutney offers an aromatic garlic undertone that complements the spice beautifully. This aromatic layer enhances the overall flavor profile, creating a harmonious blend.

Warm Ginger Undertones: If you opt for ginger, you will notice warm ginger undertones that subtly weave through the chutney. This addition provides a comforting warmth, balancing the intense spice with a soothing touch.

Cumin and Coriander Depth: The inclusion of cumin seeds and coriander seeds adds a deep, earthy depth to the chutney. These spices contribute to a rich and complex flavor, elevating the overall taste with their distinct notes.

Tantalizing Heat: As you savor each spoonful, you will experience a tantalizing heat that lingers on the palate. This lingering warmth enhances the eating experience, leaving you with a satisfying and memorable afterglow.

Balanced Saltiness: The judicious use of salt ensures a balanced saltiness that enhances the other flavors without overpowering them. This careful seasoning contributes to the overall harmony of the chutney.

Red Chili Chutney Alternatives

You will be disappointed if you are specifically looking for alternatives to red chili chutney. The distinct flavor of the ingredients in it makes red chili chutney unique.

However, you may try green chili chutney and the following types of chutneys for a similar spicy and vibrant profile as red chili chutney, though to some extent:

Kara Chutney: This South Indian chutney is known for its spiciness. It typically includes red chilies, onions, and tomatoes, creating a zesty and piquant condiment.

Garlic-Tomato Chutney: A blend of garlic and tomatoes with red chilies can result in a deliciously spicy alternative to red chili chutney.

What Dishes Can Red Chili Chutney Be Served with?

Dosas and Idlis: Red chili chutney is a classic accompaniment for South Indian staples like dosas and idlis. Its spicy kick complements the mildness of these fermented rice and lentil-based dishes.

Indian Breads: Serve red chili chutney with Indian bread like chapati, naan, or paratha. It adds a fiery element that contrasts well with the bread’s texture.

Rice Dishes: Whether it is plain steamed rice or biryani, red chili chutney can be a flavorful side dish. It adds a punch of spice that pairs well with the subtle flavors of rice dishes.

Momos, Snacks and Appetizers: Use red chili chutney as a dipping sauce for momos and various snacks and appetizers. It goes well with samosas, pakoras, and other fried or baked goodies.

Sandwiches and Wraps: Spread a layer of red chili chutney on sandwiches or wraps to elevate their taste. It adds a spicy and tangy element to the overall flavor profile.

Grilled Meats and Vegetables: Use red chili chutney as a marinade or a side sauce for grilled meats and vegetables. Its bold flavor can complement the smokiness of grilled dishes.

Stir-Fries: Mix red chili chutney into vegetable or meat stir-fries to add a spicy kick and depth of flavor to the dish.

Cheese and Crackers: Red chili chutney can be an unexpected but delightful pairing with cheese and crackers. The spicy-sweet flavor can complement the richness of certain cheeses.