SPICY RED CHILLI CHUTNEY

Today’s recipe is one simple and easy to make chutney. This fiery red chilli chutney recipe is specially for breakfast dishes and can served as an accompaniment for so many things like Dosa, Idli, Upma and many more chaat.This is a spicy red chutney for chaat recipes and is made with very few ingredients.  This chutney needs no coconut and that itself makes it super quick to make. This chilli garlic chutney is versatile as it can be added to spice up a lot of chaat snacks like – Sev Puri,  Bhel Puri,  Ragda Patties, Dahi Vada, etc. You can also use a bit of this chutney in wraps or as a side chutney with pakoras or momos. Even it is even good for sandwich spread. When I Plan to make chaat, then I make this chutney a day before with mint green chutney and sweet date-tamarind chutney and refrigerate them. I have also shared the recipes of date-tamarind chutney and spicy mint chutney in my blog itself. Mint chutney can be used for about 2-3 days while date-tamarind chutney  and this red chilli chutney stays good up to a week when refrigerated. Here for this recipe I used Kashmiri Red Chillies as they give a good deep red colour and are not very spicy. You can use other chillies too depending upon the level of spice and your liking taste.

INGREDIENTS:

10-12 Dry Red Chillies

3-4 Garlic Cloves

1 Small Tomato [optional]

½ teaspoon Tamarind Paste

1 teaspoon Roasted Cumin Seeds

Salt to taste

METHOD:

STEP 1 – Soak the red chillies in hot water for at least 1 hour. [see notes]

STEP 2 – After 1 hour, remove them from water and add in mixer grinder chutney jar with rest of the other ingredients

and blend well till you get a fine paste.[see notes]

STEP 3 – If you find it difficult to grind, add 1 tablespoon water and grind it.

STEP 4 – Remove from mixer jar and store it in a clean glass jar and ready to use.

Serve this chutney with any chaat or else you can serve it with parantha also the way I like.

NOTES: *After soaking the chillies you can remove the seeds from them which makes the chutney less spicy.

            *Tomato gives a texture to your chutney and help while grinding to get a fine paste. But if you don’t like you can avoid adding tomato in it.

             *It can be stored for a week when it is stored in refrigerator.

         *If you are looking for some more chutney recipes then do check mint coriander chutney, coconut chutney, Molaga Podi, Green Mango Chutney, Red Chilli Coconut Chutney, Tangy Tomato Chutney, Sweet Raw Mango Chutney, Green Coriander Chutney recipes.