Chilli Chutney
Chilli Chutney counts among the traditional food of India, a dip locals hold dear. ยท India
Chilli Chutney counts among the traditional food of India, a dip locals hold dear.
About Chilli Chutney
Chilli Chutney counts among the traditional food of India, a dip locals hold dear. It brings together garlic, peppers, chilli and chili.
๐๏ธ History & Culture
Chilli chutney is a staple condiment in Indian households, particularly in South India, where it is commonly served alongside breakfast items like idli, dosa, and vada. Its origins are not precisely documented, but the use of chillies in Indian cooking dates back to the 16th century when Portuguese traders introduced the pepper from the Americasโso the chutneyโs evolution is tied to that broader culinary exchange rather than a single inventor.
Regional variations abound: in Tamil Nadu and Andhra Pradesh, the chutney is often made with dried red chillies, garlic, and tamarind for a tangy, fiery kick, while in Karnataka, a version with coconut and green chillies offers a milder, creamier texture. Beyond its role as a side dish, chilli chutney holds cultural significance as a homely, everyday accompaniment that reflects the emphasis on bold, piquant flavors in Indian cuisine, and it is often prepared fresh in kitchens as a mark of traditional home cooking.
๐ณ How to make Chilli Chutney
AI-assisted, not kitchen-testedIndian Chilli Chutney (Mirchi ki Chutney)
A fiery, rustic Indian condiment of fresh chillies, garlic and pepper tempered in oil, served alongside dosas, idlis, parathas or as a spicy accompaniment to any simple meal.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- Makes about 200 g (7 oz) โ roughly 6 to 8 servings
- Difficulty
- Easy
Recipe ingredients
- 150 g (5ยผ oz (about 1 cup)) fresh red chillies, Indian long red chillies (byad or similar); substitute with a mix of Kashmiri and mild red chillies outside India. Stems removed.
- 20 g (about 6 large cloves) garlic, peeled, or null
- 5 g (1 tsp) black peppercorns, whole, or null
- 5 g (1 tsp) cumin seeds, or null
- 5 g (1 tsp) mustard seeds, optional, for tempering
- 8 g (1 tbsp) tamarind paste, concentrated, soaked-seedless; substitute with 15 ml (1 tbsp) lime juice
- 8 g (1 tbsp) jaggery, grated; substitute with brown sugar
- 5 g (1 tsp) salt, or to taste, or null
- 30 ml (2 tbsp) sesame oil or peanut oil, Indian gingelly/peanut oil preferred; substitute with another neutral vegetable oil
- 1 g (1 pinch) asafoetida (hing), optional but traditional; skip if unavailable
- 10 g (8โ10 leaves) fresh curry leaves, optional, for tempering
Steps
- 1 Rinse the chillies, pat dry and snap off the stems. Peel the garlic cloves.
- 2 Heat 15 ml (1 tbsp) of the oil in a small heavy pan over medium heat. Add the cumin seeds and peppercorns; let them sizzle for 20โ30 seconds until fragrant and the cumin deepens in colour.
- 3 Add the whole dried or fresh red chillies and the garlic cloves. Stir and fry for 3โ4 minutes, pressing the garlic, until the chillies are blistered and the garlic is soft and lightly browned. Do not burn.
- 4 Tip the fried mixture into a grinder jar. Add the tamarind paste, jaggery, salt and 30 ml (2 tbsp) water. Blend to a coarse paste, scraping down the sides; add a splash more water if needed. The traditional texture is thick and slightly grainy, not smooth.
- 5 Heat the remaining 15 ml (1 tbsp) oil in the same pan over medium-high. Add the mustard seeds if using; when they pop, add the curry leaves and asafoetida and stir once for 5 seconds.
- 6 Pour the tempering over the chutney and stir to combine. Taste and adjust salt or jaggery.
- 7 Cool completely, then store in a clean glass jar in the refrigerator for up to 10 days. Always use a dry spoon. Safety note: there is no kill step for the raw garlicโchilli mixture after grinding, so keep it refrigerated and consume within the time stated; if any smell, colour or mould appears, discard.
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Chilli Chutney โ frequently asked questions
What is Chilli Chutney?
Chilli Chutney counts among the traditional food of India, a dip locals hold dear. It brings together garlic, peppers, chilli and chili.
What is Chilli Chutney made of?
Chilli Chutney is made with garlic, peppers, chilli and chili.
Where does Chilli Chutney come from?
Chilli Chutney comes from India. Chilli chutney is a staple condiment in Indian households, particularly in South India, where it is commonly served alongside breakfast items like idli, dosa, and vada.
Where can I eat Chilli Chutney?
On a scorching summer afternoon in a Delhi home, green chilli chutney is dolloped onto a steel plate of leftover daal-chawal, stirred in with a forefinger to cut the day's heat.
How do you make Chilli Chutney?
Making Chilli Chutney at home takes about 10 minutes of prep and 15 minutes of cooking. Full ingredient list and step-by-step method are in the recipe section above.
Taste Chilli Chutney in Delhi
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