Meal Prep · Indian
Red Chili Chutney
A fiery and flavorful condiment, this Indian Red Chili Chutney adds a vibrant kick to any meal.
Ingredients
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Step-by-step- Place the dried red chilies in a heatproof bowl and pour 1/4 cup hot water over them. Let them soak for 20-30 minutes until softened, then drain, reserving the soaking water.
- Combine the soaked chilies, garlic, ginger, vinegar, sugar, and salt in a blender or food processor. Grind to a smooth paste, adding 1-2 tablespoons of the reserved chili soaking water if needed to achieve the desired consistency.
- Heat vegetable oil in a pan over medium heat. Add mustard seeds and let them splutter, then add cumin seeds and asafoetida (if using) and sauté for a few seconds until fragrant.
- Pour the blended chili paste into the pan. Cook on low to medium heat, stirring frequently, for 15-20 minutes, or until the chutney thickens, the raw smell disappears, and oil starts to separate from the sides.
- Taste and adjust salt or sugar if necessary. Remove from heat and let it cool completely before transferring to an airtight jar.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 80 kcal |
| Protein | 1 g |
| Fat | 7 g |
| Carbohydrates | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 weeks
Store in an airtight container in the refrigerator. Ensure the jar is clean and dry before filling.
Freezer Up to 3 months
For longer storage, freeze in small portions in freezer-safe containers or ice cube trays. Thaw in the refrigerator before use.
Reheat Stovetop/Microwave
Warm gently on the stovetop over low heat or in the microwave in short bursts until heated through. Add a splash of water if it becomes too thick.
Chef’s Corner
- Adjust the number of chilies and sugar to control the spice level and sweetness according to your preference. For less heat, deseed some of the chilies.
- For a deeper, smokier flavor, lightly dry roast the dried red chilies in a pan for 1-2 minutes before soaking, being careful not to burn them.
- This versatile chutney pairs wonderfully with dosas, idlis, parathas, vada pav, or as a fiery dip for snacks and appetizers.
- Always ensure the chutney cools completely before storing to prevent condensation, which can lead to spoilage.
