When monsoon weather is already charming us, lets have something spicy which tickles the palates. The windy, breezy weather initiates spice cravings in me normally. Deep fried goodies with some spice kick would be like feast during rains. But today, I would like to introduce gorgeously looking red chilly chutney to you all. It’s mostly staple accompaniment in the North Karnataka region. Because it pairs fantastically amazing with Jowar rotti.
Though, I don’t prefer extreme spice food, this red chilly chutney attracted me. I used less spicy red chillies for this chutney preparation and balanced the spice with tamarind and jaggery as well. So the chutney wasn’t super spicy which I expected it to be. I used it as dip with my ragi roti, akki roti and loved it so much. If you love it to be burning spicy, then use red chillies that are spicy like GUNTOOR variety or take both variety red chillies in 1:1 ratio.
If you are thinking whether to grind chutney with or without water, then I have a solution. For long term use, addition of water is not recommended. Chutney stays longer when no water is used while grinding. But sometimes, mixer will get stuck while grinding. So for ease, you can include water. In that case shelf life may be reduced. But you can refrigerate any way.
Watch the video:
Red Chilly Chutney | Red Chutney North Karnataka Style
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
- 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.
- 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.
- Next add soaked red chillies, tamarind, jaggery, salt, cumin seeds, curry leaves, coriander leaves, garlic, and sauteed onion in to mixer jar.
- 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.
- 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.
Excellent