Red Chili Chutney
A fiery and tangy South Indian condiment made with dried red chilies, garlic, and tamarind. This versatile chutney adds a spicy kick to idli, dosa, and rice dishes, and comes together in just 20 minutes.
For 6 servings
Prepare the chilies: Remove the stems from the dry red chilies. Place them in a bowl and pour 1/2 cup of hot water over them. Let them soak for 15-20 minutes to soften completely.
Sauté the aromatics: Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the garlic cloves and sauté for 30 seconds until fragrant. Add the chopped onion and cook for 4-5 minutes until it becomes soft and translucent, but not browned. Turn off the heat and let the mixture cool down to room temperature.
Grind the chutney: Drain the soaked red chilies, reserving the soaking water. In a blender or grinder jar, combine the soaked chilies, the cooled onion-garlic mixture, tamarind paste, jaggery, and salt.
Blend to a smooth paste: Add 2-3 tablespoons of the reserved chili-soaking water and grind to a thick paste. Add more water, one tablespoon at a time, only as needed to achieve your desired consistency. Scrape down the sides of the jar as needed.
Prepare the tempering (tadka): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. The oil is ready when a mustard seed dropped in sizzles immediately.
- Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
- Add the urad dal and fry for about 1 minute until it turns a light golden brown. Be careful not to burn it.
- Finally, add the curry leaves and hing. Sauté for a few seconds until the leaves are crisp and fragrant.
Combine and serve: Immediately pour the hot tempering over the ground chutney and mix well. Let the chutney rest for at least 10 minutes for the flavors to meld. Serve with idli, dosa, uttapam, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For a vibrant red color without excessive heat, use more Byadgi or Kashmiri chilies and fewer Guntur chilies.
- 2Ensure the sautéed onion-garlic mixture is completely cool before grinding to prevent the chutney from spoiling quickly.
- 3Sesame oil (gingelly oil) is highly recommended for its authentic nutty flavor, but you can use another neutral oil if unavailable.
- 4Adjust the amount of jaggery and tamarind to balance the heat and achieve your desired sweet and tangy taste.
- 5For a smokier flavor, dry roast the red chilies in a pan for a minute before soaking them.
- 6The chutney thickens as it cools. You can adjust the consistency with a little warm water before serving if needed.
- 7Store the chutney in an airtight container in the refrigerator for up to a week. The flavor deepens over time.
Adapt it for your goals.
With Coconut
Add 1/4 cup of freshly grated coconut along with the chilies and onions while grinding for a richer, creamier texture and milder flavor.
With TomatoWith Tomato
Sauté one chopped tomato along with the onions until it turns soft and mushy. This adds a different dimension of tanginess to the chutney.
With LentilsWith Lentils
Add 1 teaspoon of chana dal along with the urad dal in the tempering for extra crunch and flavor.
No Onion/GarlicNo Onion/Garlic
For a simpler version, you can skip the onion and garlic. The chutney will be much spicier and have a more direct chili flavor.
Why this is on our healthy list.
Boosts Metabolism
The capsaicin in red chilies is known to slightly increase metabolic rate, which can aid in calorie burning.
Rich in Antioxidants
Garlic, onions, and red chilies are packed with antioxidants that help combat oxidative stress and protect cells from damage.
Aids Digestion
Ingredients like hing (asafoetida) and tamarind are traditionally used in Indian cuisine to improve digestion and prevent bloating.
Anti-inflammatory Properties
Both garlic (containing allicin) and chilies (containing capsaicin) have potent anti-inflammatory compounds that can help reduce inflammation in the body.
Frequently asked questions
One serving of Red Chili Chutney (about 2 tablespoons) contains approximately 55-65 calories, primarily from the sesame oil.