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.
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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PinDescription
A fiery red chilli chutney recipe with no coconut. Perfect to serve with adai, dosa, uthappam, rava idli, etc
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.
2. Add shallots to the same pan and fry until golden.
3. Add hing, salt, and garlic and stir through to combine.
4. Turn off flame and add the tamarind.
5. Cool completely and grind with the red chillies to a smooth paste.
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.
Perfect feast for andhrawala/wali eyes & taste buds👯
haha thanks vijy
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 🙂
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..
Drool………. Droool………….. This is too tempting.
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.
Droolworthy!
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..
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??
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!
Oh dear, I just *have to* make this chutney and I have red onions… I guess, I will compromise this one time.
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
mouthwatering. I have never tried this red chilli chutney with idlis. Must do next time with some oil 🙂
The colour and thickness of this chutney is tempting me to make it. 🙂
Looks fiery hot…love it with idlis
Really hot…Clicks are awesome..
Loved this recipe Nags!! This chutney is ideal for spreading inside dosas while making masala dosas 🙂
Wowwww… looks super tempting and delicious.. lovely clicks too 🙂
i shall try this chutney next time. just one query nags. for how long does the chutney stay in the fridge?
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.
alright nags.
My mom makes this almost the same way Nags,luks so tempting…
Fiery and very inviting!
Fiery red colour is so inviting!
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
This is a fantastic chutney 🙂 I am going to make dosa just to have some with this chutney 🙂
Simple yet so beautiful pic Nags, and that lettering is just perfect!
wow.. i want it 🙂
Ummm this one looks delicious,,l
This is delicious; makes me want some now. And i am just back from lunch.
spicy know 🙂 colors says 🙂
Love the color.. Looks perfect and yummy 🙂
its awesome.
wow! I love this spicy version