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Spicy Red Chilli Chutney Recipe
The Red Chilli Chutney I usually make at home is another version of the classic Red Chutney for Dosa that you commonly see in restaurants.
The main difference between this Red Chilli Chutney and the other is that this Chutney has coconut instead of chana dal and red chillies.
So you can also call this Chutney Red Coconut Chutney. In addition to being slightly spicier, this chutney is a specialty from Tamil Nadu. Medu vada, Idli, and Masala Dosa are the best matches for this chutney.
What is Red Chilli Chutney?
A zingy, hot, and flavorful Red Coconut Chutney from Tamil Nadu. This chutney is mildly spiced because I have used fewer chillies, but you can increase the spices to make it fierier.
Add Kashmiri dried red chillies to this Red Chilli Chutney with Chana Dal to get a more reddish hue. They impart a natural red color to the chutney, as well as not being too hot.
Tamarind adds sourness to this Red Chilli Chutney. Adding it to the chutney, it makes the chilli heat in the chutney less intense. This chutney’s best feature is the flavorful tempering that is added just before serving.
A yummylicious variation of the classic white coconut chutney, this red chilli coconut chutney has a spicy kick. Apart from the heat, the dry red chillies give this red coconut chutney a lovely smoky flavor.
Using basic pantry ingredients, this red coconut chutney is ready in under 15 minutes. It is vegan and can be effortlessly prepared gluten-free.
Coconut chutney differs from the Maharashtrian dry coconut garlic chutney served with vada pav.
Red Chilli Chutney is perfect with idli, dosa, and medu vada, but you can also enjoy it with uttapam, Mysore Bonda, and other pakodas. It is best consumed the moment it is prepared.
How To Make Red Chilli Chutney
The Tamil Nadu-inspired Red Chilli Chutney is made with red chilies, chana dal, coconut, and spices. It’s fantastic on idli, dosa, vada, uttapam, pakoda, and bonda.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Indian/South Indian
Course: Appetizers, Side Dish
Yield: 4 servings
Author: Ranjeeta Nath Ghai
Ingredients
Main Ingredients For The Chutney
- ½ cup grated coconut (fresh or frozen)
- ¼ cup roasted chana dal (roasted hulled and split bengal gram)
- 1-2 dry red chillies – broken and seeds removed
- 1 tsp chopped ginger
- 2-3 garlic cloves – small to medium-sized, chopped
- 1 tsp tamarind
- salt as required
- ½ cup water for grinding – or add as required
For Tempering The Chutney
- 1 tbsp oil – any neutral flavored oil
- 1 tsp mustard seeds
- 1 tspcumin seeds
- 1 pinch asafoetida
- 1 sprig curry leaves or 10-12 curry leaves
Cooking Instructions
- In a grinder jar or blender, combine the grated coconut, roasted chana dal, dried red chillies, ginger, garlic cloves, tamarind, and salt.
- To get a smooth and fine texture, combine all of the ingredients in a blender or food processor. Grind everything together with 1/2 cup water or as needed.
- Place the chutney in a heat-proof bowl, such as a steel or glass bowl.
- Heat the oil in a small pan, keeping the heat low.
- Then, add the mustard seeds and allow them to crackle.
- Add cumin seeds and wait for them to pop.
- Combine the asafoetida and curry leaves.
- Allow the curry leaves to get crisp in the oil in a pan over medium heat for a few seconds. Pour the entire tempering mixture into the prepared chilli chutney in the bowl. Mix well.
- Serve with idli, dosa, uttapam, or medu vada for an authentic south Indian experience.
Recipe Notes & Tips
- Add less or more water to change the consistency of the chutney. However, be cautious about adding any salt if you’re altering the texture.
- To make a more pungent and spicy chutney, add extra red chillies.
- Use Kashmiri red chillies or byadgi red chillies for a moderately spiced and brighter colored chutney.
- To add heat and pungent aroma to a dish, use a hot and smelly red chilli. Reduce the amount used in cases where you’re using a spicy, tasty red chilli.
- To make this red chilli chutney gluten-free, skip asafoetida.
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Quick Overview
Recipe Name: Spicy Red Chilli Chutney Recipe
Author: Ranjeeta Nath Ghai
Description: The Tamil Nadu-inspired Red Chilli Chutney is fantastic on idli, dosa, vada, uttapam, pakoda, and bonda.
Preperation time: 10M
Cook Time: 5M
Total Time: 15M
Type: appetizer/ side dish
Recipe Yield: 4 servings
Recipe Ingredients: ½ cup grated coconut (fresh or frozen), ¼ cup roasted chana dal (roasted hulled and split bengal gram), 1-2 dry red chillies – broken and seeds removed, 1 tsp chopped ginger, 2-3 garlic cloves – small to medium-sized, chopped, 1 tsp tamarind, salt as required, ½ cup water for grinding – or add as required
Recipe Instructions: In a grinder jar or blender, combine the grated coconut, roasted chana dal, dried red chillies, ginger, garlic cloves, tamarind, and salt. To get a smooth and fine texture, combine all of the ingredients in a blender or food processor. Grind everything together with 1/2 cup water or as needed. Place the chutney in a heat-proof bowl, such as a steel or glass bowl. Heat the oil in a small pan, keeping the heat low. Then, add the mustard seeds and allow them to crackle. Add cumin seeds and wait for them to pop. Combine the asafoetida and curry leaves. Allow the curry leaves to get crisp in the oil in a pan over medium heat for a few seconds. Pour the entire tempering mixture into the prepared chilli chutney in the bowl. Mix well. Serve with idli, dosa, uttapam, or medu vada for an authentic south Indian experience.
Recipe Cuisine: Indian/South Indian
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