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You are here: Home / Chutneys and Dips / Red Chilli Chutney Recipe – Spicy with No Coconut

Red Chilli Chutney Recipe – Spicy with No Coconut

June 28, 2018 34 Comments

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This fiery red chilli chutney recipe is amma’s specialty for specific breakfast dishes like adai, ragi dosa, rava idli, or even wheat dosa and uthappam. This chutney needs no coconut and that itself makes it super quick to make. The level of spice can be adjusted to taste, of course, but we make it extra hot and a little amount of chutney goes a long way. What this also means is that amma makes another side dish or coconut chutney to go along with this red chutney and the main dish.

red chilli chutney recipe

Amma and I made this chutney together the last time I was in Kottayam. She was a tad too generous with the chillies and my brother thought it’s onion tomato chutney and served himself a generous spoonful. The ensuing burning tongue and watering eyes was fun to watch 😉

Red Chilli Chutney RecipeA lot of you asked me for the recipe of red chutney when I posted the Adai Dosa recipe. I waited to go back and make it with amma again before sharing it, so here goes.

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Red chilli chutney recipe

Red Chilli Chutney Recipe

  • Author: nags
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 minutes
  • Yield: 1/3 cup 1x
  • Category: Chutney
  • Cuisine: Indian
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Description

A fiery red chilli chutney recipe with no coconut. Perfect to serve with adai, dosa, uthappam, rava idli, etc


Ingredients

Scale

1 cup of peeled and sliced shallots (chinna vengayam, ulli)
10–12 dry red chillies (adjust to taste)
1 pinch of hing (perungayam, kayam, asafoetida)
1 small piece of tamarind (or 1 tsp tamarind paste)
1–2 tsp of salt (adjust to tate)
2 tsp of oil
1 clove of garlic


Instructions

Heat the oil and add the chillies. Keeping flame very low, fry for a min until they start to glisten and emit a nice aroma of roasted chillies
Remove the chillies and add the sliced shallots to the same pan. Fry until golden.
Add the hing, garlic, and salt. Stir through and switch off the flame.
Add the tamarind piece at the end.
Cool completely and grind with the chillies to a smooth paste.


Notes

You can use onions instead of shallots but the flavour will be compromised quite a bit
The garlic is optional but recommended
You can store this red chilli chutney in the fridge for up to 2 days

Keywords: chutney, south indian, chilli, spicy

Did you make this recipe?

Tag @ediblegarden on Instagram and hashtag it #ediblegardenrecipes

Step by Step Pictures for Making Red Chilli Chutney

1. Heat oil and fry chillies for 2-3 mins until they glisten. Keep flame low. Once done, remove and set aside.

Red Chilli Chutney - Red Chutney

2. Add shallots to the same pan and fry until golden.

Red Chilli Chutney - Red Chutney

3. Add hing, salt, and garlic and stir through to combine.

Red Chilli Chutney - Red Chutney

4. Turn off flame and add the tamarind.

Red Chilli Chutney - Red Chutney

5. Cool completely and grind with the red chillies to a smooth paste.

Red Chilli Chutney - Red Chutney

Serve with some coconut oil or gingelly oil poured over the chutney. This is optional but helps to cut down the heat and add some extra flavour.

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By nags Filed Under: Chutneys and Dips

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Reader Interactions

Comments

  1. vijy

    March 14, 2016 at 9:23 pm

    Perfect feast for andhrawala/wali eyes & taste buds👯

    Reply
    • nags

      March 15, 2016 at 3:02 pm

      haha thanks vijy

      Reply
  2. ladlesandhighheels.com

    March 13, 2013 at 10:42 pm

    OMG!! My Perima used to make this chutney back in Madras but I never found out the recipe from her. When I made this, I had an awesome eureka moment. You made this girl very happy 🙂

    Reply
  3. Roshni

    March 11, 2013 at 11:27 am

    Thanks for this recipe Nags..Totally loved it.. Posted here.. .http://arusuvai-kurippu.blogspot.co.uk/2013/03/red-chilli-chutney-onion-chilli-chutney.html.. Do visit my blog and follow me on FB.. happy t follow you..

    Reply
  4. Sowmya Sundararajan

    March 11, 2013 at 7:48 am

    Drool………. Droool………….. This is too tempting.

    Reply
  5. Nisa Homey

    March 8, 2013 at 5:27 am

    Hi Nagalakshmi, thank u for helping me out with your response…my MIL makes the chutney the same way, but I do the quicker way..just put chilly powder into the oil and use onions because I am very impatient with shallots…but I have to admit roasted whole chilies and shallots taste the best and now I am tempted to try your way…love your first click.

    Reply
  6. Krithi Karthi

    March 7, 2013 at 8:04 pm

    Droolworthy!

    Reply
  7. Elizabeth

    March 7, 2013 at 7:18 pm

    This is good…My baby loves tomato onion chutney and guess this is another chutney for her…and love the fact that I don't have to grind coconut to feed her idli or dosas..

    Reply
  8. aromaticencounters

    March 7, 2013 at 11:22 am

    Mags, the pics look fiery and tasty, but is there any trick to peel the shallots? I mean, isn't it difficult to peel so many in 1 go??

    Reply
    • Nagalakshmi V

      March 8, 2013 at 3:03 am

      good question. there's an easy and quick way to peel shallots or chinna vengayam. soak the required amount in some water for 30 mins. The skin will become soggy and slide off easily if you slide it with your fingertips. just cut the ends with the roots and the rest will come off nicely 🙂 try it!

      Reply
  9. Manasi

    March 6, 2013 at 11:32 pm

    Oh dear, I just *have to* make this chutney and I have red onions… I guess, I will compromise this one time.

    Reply
  10. anubhavati

    March 6, 2013 at 7:17 pm

    What a fiery red colour? My aunt almost always makes this to go with soft hot idlis, but then liberally douses the heat with a spoon of gingely oil. Its amazing…hot idlis, fiery chutney with a dollop of gingely oil…need i say anything more?

    Shobha

    Reply
    • Nagalakshmi V

      March 8, 2013 at 3:04 am

      mouthwatering. I have never tried this red chilli chutney with idlis. Must do next time with some oil 🙂

      Reply
  11. Dipti Joshi

    March 6, 2013 at 2:38 pm

    Really hot…Clicks are awesome..

    Reply
  12. Nandita SS

    March 6, 2013 at 2:28 pm

    Loved this recipe Nags!! This chutney is ideal for spreading inside dosas while making masala dosas 🙂

    Reply
  13. divya

    March 6, 2013 at 1:44 pm

    Wowwww… looks super tempting and delicious.. lovely clicks too 🙂

    Reply
  14. dassana

    March 6, 2013 at 1:13 pm

    i shall try this chutney next time. just one query nags. for how long does the chutney stay in the fridge?

    Reply
    • Nagalakshmi V

      March 6, 2013 at 2:37 pm

      dassana, you can store this chutney for up to 2 days. i have updated the post with the info since a couple more people had asked.

      Reply
    • dassana

      March 8, 2013 at 3:42 pm

      alright nags.

      Reply
  15. Premalatha Aravindhan

    March 6, 2013 at 1:03 pm

    My mom makes this almost the same way Nags,luks so tempting…

    Reply
  16. runnergirlinthekitchen.blogspot.com

    March 6, 2013 at 12:35 pm

    Fiery and very inviting!

    Reply
  17. runnergirlinthekitchen.blogspot.com

    March 6, 2013 at 12:34 pm

    Fiery red colour is so inviting!

    Reply
  18. Priya R

    March 6, 2013 at 11:54 am

    wow this must be super hot, 🙂 i usually made it the same way but more onions and less red chilli, so its more of an onion hot chutney

    Reply
  19. Charul @ Tadka Masala

    March 6, 2013 at 6:52 pm

    The colour and thickness of this chutney is tempting me to make it. 🙂

    Reply
  20. Chella KS Nathan

    March 6, 2013 at 8:57 am

    This is a fantastic chutney 🙂 I am going to make dosa just to have some with this chutney 🙂

    Reply
  21. Sharmilee! :)

    March 6, 2013 at 3:19 pm

    Looks fiery hot…love it with idlis

    Reply
  22. SohNi

    March 6, 2013 at 6:25 am

    wow.. i want it 🙂

    Reply
  23. notyet100

    March 6, 2013 at 6:17 am

    Ummm this one looks delicious,,l

    Reply
  24. Archana Chari

    March 6, 2013 at 5:45 am

    This is delicious; makes me want some now. And i am just back from lunch.

    Reply
  25. APARNARAJESHKUMAR

    March 6, 2013 at 5:45 am

    spicy know 🙂 colors says 🙂

    Reply
  26. Hari Chandana

    March 6, 2013 at 5:40 am

    Love the color.. Looks perfect and yummy 🙂

    Reply
  27. Nency Tayal

    March 6, 2013 at 5:34 am

    its awesome.

    Reply
  28. Veena Theagarajan

    March 6, 2013 at 5:29 am

    wow! I love this spicy version

    Reply
  29. Rose from Magpies Recipes

    March 6, 2013 at 6:34 am

    Simple yet so beautiful pic Nags, and that lettering is just perfect!

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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