Red Chili Chutney Recipe | Lal Mirch Ki Chutney

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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!

Red Chili Chutney


  • 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.

20 pieces of dry red chilies

(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.

Straining red chili

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.

Adding 1 tbsp of white oil in it

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

20 pieces of garlic cloves

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.

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.

Adding one and a half pieces of fresh ginger

(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.

Adding 1 tsp of cumin seeds and ½ a tsp of coriander seeds

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.

Adding the soaked red chilies

(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.

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.

Adding about 2 tbsp of water

(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.

Grinding the ingredients to make a fine paste

Step 12: Check the texture.

Checking 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).

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

Adding 2 tbsp of white oil

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

Adding ½ tsp of mustard seeds

(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.

Adding ½ a tsp of cumin seeds

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

Adding ¼ tsp of asafetida

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.

Pouring the red chili paste

(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.

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.

Adding ½ tsp of regular salt to the mixture

(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.

Cooking the chutney

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

Red chili chutney is done

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

Transfered the chutney into a container

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.

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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 Featured Image

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.

Recipe Card

Red Chili Chutney Featured Image

Red Chili Chutney | Lal Mirch Ki Chutney

By Mita Mondal
Red chili chutney is a spicy and versatile condiment that adds excitement to your meals. It's a blend of fiery red chilies, garlic, ginger (optional), and aromatic spices that enhance the flavors of various dishes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 10
Calories 50 kcal


  • 20 pieces Dry red chilies
  • 1 tbsp White oil
  • 20 pieces Garlic
  • 1.5 pieces Ginger (optional) 1-inch size
  • 1 tsp Cumin seeds
  • ½ tsp Coriander seeds
  • 2 tbsp Water

For Tempering

  • 2 tbsp White oil
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ¼ tsp Asafetida
  • ½ tsp Salt


  • Take around 20 dry red chilies. Snap them in half and soak them in water for 2 hours. If you prefer less spice, remove seeds from some chilies.
  • After the chilies double in size, strain the water and keep it aside. You'll need it later.
  • Heat 1 tbsp of white oil in a pan on medium to high heat.
  • Add 20 garlic cloves to the hot oil and cook for 1-2 minutes until they turn slightly golden brown.
  • Optionally, add 1.5 pieces of fresh ginger to enhance flavor. Cook until ginger browns, then add 1 tsp cumin seeds and ½ tsp coriander seeds. Stir for a minute.
  • Add soaked red chilies and stir for 2-3 minutes. Avoid overcooking to prevent a mushy texture. Let it cool.
  • Transfer the cooled mix to a clean grinder. Add 2 tbsp of reserved water and grind to a fine paste. Adjust water for preferred consistency.
  • In the same pan, heat 2 tbsp of white oil. Add ½ tsp mustard seeds. Be cautious, as they'll splutter.
  • Once mustard seeds stop crackling, add ½ tsp cumin seeds and ¼ tsp asafetida. Stir well.
  • Reduce heat and slowly add the red chili paste to the pan. Be careful to avoid oil splashes.
  • Cook on medium heat, stirring until excess water evaporates and the mixture leaves oil on the sides.
  • Add ½ tsp salt, adjusting to taste. Continue cooking for 3-4 minutes or until desired dark color is achieved.
  • Turn off the stove. Transfer the chutney to a bowl or container for storage.
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Adjust Spice Level: To control the spiciness, vary the number of red chilies used or remove seeds before soaking. Removing seeds reduces the heat.
Chili Soaking Time: Soak the dry red chilies for at least 2 hours to ensure they soften properly. This aids in the blending process.
Careful Oil Heating: When heating oil for tempering, ensure it reaches the right temperature before adding mustard seeds. Be cautious as they tend to splutter.
Ginger Enhancement: While optional, adding fresh ginger enhances the chutney's flavor profile. Adjust the quantity based on personal preference.
Grinding Technique: For a smooth paste, grind the ingredients thoroughly in a clean grinder. Add water as needed to achieve the desired consistency.
Texture Adjustment: Depending on preference, grind the mixture for a coarse or fine texture. Additional water can be added to make it smoother.
Oil Splatter Caution: Slowly add the red chili paste to the tempering pan to avoid hot oil splashes. This step requires careful handling.
Monitoring Evaporation: While cooking the chutney, observe the mixture closely. The goal is to evaporate excess water until the mixture leaves oil from the sides.
Salt Adjustments: Taste the chutney before adding salt. Adjust the quantity according to personal preference for saltiness.
Color and Consistency: Achieving the desired dark color signifies the readiness of the chutney. Cook to your preference for a thick or slightly runny consistency.
Storage Tips: Once prepared, store the chutney in an airtight container. Ensure it cools down completely before sealing to retain freshness.
Refrigeration for Longevity: Refrigerate the chutney for extended shelf life. Using clean, dry spoons each time helps maintain its quality.
Optional Oil Layer: Consider adding a thin layer of oil on top of the chutney before sealing the container. This acts as a preservative to prevent drying out.
Experimentation with Ingredients: Feel free to experiment with additional spices or ingredients to tailor the chutney to your taste preferences.

Nutrition Info (Estimation Only)

Nutrition Facts
Red Chili Chutney | Lal Mirch Ki Chutney
Amount per Serving
Calories from Fat 36
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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In conclusion, let the fiery allure of homemade red chili chutney elevate your dining experience.

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With its bold flavors and versatile pairings, it’s the perfect condiment to spice up your culinary adventures.

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