Edible Garden

Simple, Delicious, Everyday Recipes

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

Red Chilli Chutney Recipe – Spicy with No Coconut

34 Comments

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.

Print
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
Print

Description

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

Scale

Ingredients

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

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.

Share This Recipe
369

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  5. 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

  7. 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

    • 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

  10. 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

  20. 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
Open

Close