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Recipe for Red Chilly Chutney
Prep Time 15 mins
Cook Time 3 mins
Total Time 18 mins
Ingredients
- 15 nos. Red Chilly (Kashmiri or Byadagi variety)
- 1 no. Onion
- 1 tsp Tamarind paste
- 1 tsp Jaggery powder
- 1 tsp Cumin seeds
- 1 tsp Salt
- 1 tbsp Coriander leaves
- Few Curry leaves
- 2 nos. Garlic
To temper
- 1 tbsp Oil
- 1 tsp Mustard seeds
Instructions
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Take a cup of water in a pan, bring it to rolling boil. When it is boiling, include red chillies and switch off. Let the chillies soak in hot water for about 15 minutes.
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After soaking time chillies would have turned soft, drain all the water from them. Keep aside. Next take 1/2 cup of chopped onion in a pan and saute till it turns translucent.
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Next add soaked red chillies, tamarind, jaggery, salt, cumin seeds, curry leaves, coriander leaves, garlic, and sauteed onion in to mixer jar.
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Grind all the ingredients together in to thick paste. Next heat a pan with oil and mustard seeds. Let the mustard sizzle, then include ground chutney and saute for 2 minutes. Switch off.
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Spicy and gorgeously colored red chilly chutney is ready to serve with any rotti.
Notes
- I have chosen Kashmiri red chillies which are less in spice. According to your taste preferences, mix spicy and non spicy variety red chillies.
- While grinding you can use little water for ease. But it will reduce shelf life.
- This chutney stays well for a week outside refrigerator when no water included.
- Red chutney pairs well with jowar rotti, akki rotti and ragi rotti.
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