Chilli Chutney Recipe Green Chilli Chutney Recipe

Chilli Chutney Recipe

It’s been a while since i posted any chutney recipe. I love trying different chutney recipes. Chilli Garlic Chutney is for those spice lover and garlic lover. So it fits me perfectly. It is spicy tangy and very very garlicky. I love it so much, usually I make a jar of it every now and then and keep it in fridge and use as needed. This has very long shelf life as well. I served this with my egg paniyaram.

About Chilli Chutney Recipe

Chilli Chutney is one of the basic and popular chutney recipe. In the past chillies are either roasted in the coal till it is charred and then pounded with other stuff in a mortar and pestle. I have a fancier version of roasted tomato chutney. Now we don’t have that much time on hand. So make chutney faster and easier. This is one such recipe in which you take all ingredients and puree in a blender. Then cook that in gingelly oil. Gingelly oil in milagai chutney is really delicious since it adds a mild aroma to the chutney and it is one of the healthiest oil.

What is Chutney Recipe?

In Indian cuisines, chutney is a spread. Chutneys come in a variety of flavours including tomato relish, yoghurt or curd, cucumber, spicy coconut, spicy onion, or mint sauce. Thogayal or thuvayal (Tamil) are preparations similar to chutney but with a pasty consistency in Tamil Nadu. Pacchadi is another name for it in Andhra Pradesh. It is also known as chammanthi in Kerala and tokku or pacchadi in Telangana. When the word chutney is used alone, it refers to thengai chutney, a coconut-based chutney.

Similar Recipes,

Capsicum ChutneyOnion ChutneyBeetroot Chutney

Ingredients for Chilli Chutney

Red Chillies

Red chilli is an ingredient used to enhances the flavour and colour of food. It contains medicinal and homoeopathic properties. Chillies have a strong flavour so use it cautious. Also you can use fresh red chillies or in dry form as required.

Garlic

Garlic has a distinct, pungent flavour that, when raw, borders on spicy and, when cooked, borders on nutty. It loses its acrid raw flavour when dried and crushed into garlic powder, making it ideal for seasoning dishes.

Tamarind

Tamarind is essential ingredient in chilli chutney. Since it adds the essential tangy taste to the chutney. Lemon juice can be added in the chutney for tangy taste, but tamarind is used traditionally.

How to Make Milagai Chutney (Chilli Chutney)

Any chutney or condiment starts with sauteing ingredients together and then moves to grinding the ingredients. The texture of the chutney totally depends upon you. You can make it smooth of coarse as you prefer. Later the chutney gets a tempering.

Frying

Dry red chillies or fresh red chillies are sauted with garlic, onions(optional) till it gets nice colour. If you don’t wish to fry the ingredients you can grind them and then cook them in the tempering oil.

Grinding

Using a food processor will give you coarse chutney while Indian blender will result in smooth puree. You can use the pulse option in the blender to make coarse puree.

Tempering

Tempering plays an important part in boosting the flavours of chutney. Use gingelly oil (indian sesame oil) for maximum flavour.

Storing & Shelf Life of Chilli Chutney

To extend the shelf life of chutney make sure you use minimum water when grinding. Even if you used extra water, make sure you cook them off in hot oil till oil separates. This helps to extend the shelf life of any chutney. Specially this milagai chutney | chilli chutney can be stored more than a week under refrigeration.

Recipe 1

Chilli Garlic Chutney Recipe

1)Soak dry red chillies in warm water for 10 mins. 2)strain the water and add it in a blender. Add in garlic 3)Add in tamarind. 4)add salt. 5)Pour water if needed and grind into a puree. 6)heat oil in a kadai and crackle some mustard seeds. 7)pour chutney in and cook. 8)cook till thickened. 9)serve.

Recipe 2

Maharashtrian Red Chilli Chutney Recipe

Maharashtrian style red chilli chutney is a simple chutney recipe made using fresh red chillies and garlic. It has a simple seasoning over it and taste so delicious with idli or dosa. You can serve with paniyaram, sandwiches, deep fried snacks like samosa or bajji.

Recipe 3

Chilli Tomato Chutney Recipe

If you only have one tomato on hand, still you can make this chutney. You could add some garlic when grinding for more flavour. Also if you don’t want the heat but colour, add kashmiri chilli powder instead.

5 Fresh Red Chilli 6 Garlic Salt to taste 3 tbsp Oil ½ tsp mustard ¼ tsp asafeotida

Take chilli, garlic in a blender and make it into a coarse puree. Transfer to a bowl and mix in salt. Heat oil and crackle mustard and asafoetida. Pour this over chutney and mix. Serve

Recipe 4

Chilli Lemon Chutney Recipe

Recipe 5

Green Chilli Chutney Recipe

Green Chilli chutney is spicy yet so flavourful. This chutney is meant to have little more oil, because the oil cuts the heat and makes it enjoyable. You can make a huge batch of this and keep it in fridge and use it whenever you want.

1 Tomato 2 tsp chilli powder Salt to taste ½ tsp sugar a small piece tamarind 2 tbsp oil ½ tsp mustard

Grind together tomatoes, chillies along with tamarind, sugar, and salt. Cook that down in some oil. Tomato chilli chutney done.

5 dry red chillies 6 garlic Salt to taste 3 tbsp lemon juice

For Tempering

1 onion 5 tbsp oil ½ tsp mustard

Roast chillies and garlic in 1 tsp oil. take it in a blender and grind together with lemon juice and salt. Heat oil in a pan, add mustard and let them sizzle. Add onions and fry till golden. pour this into the chutney and mix.

What is the difference between salsa and chutney?

Chutney is a condiment or side dish that is similar to salsa or a sweet relish. Chutneys are typically made with fruits, herbs, vegetables, or a combination of these ingredients. Most chutneys require a delicate balance of sweet, sour, and spicy flavours.

10 Shallots 10 Garlic 10 Green Chilli 2 tbsp Tamarind Pulp 5 tbsp Oil Salt to taste

Heat oil in a kadai and shallots, garlic in it. Add in chopped green chilli and saute till they turn golden. Add in tamarind and salt. Take this in a blender and puree it. Serve with dosa or idly.

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