Red Chilli Chutney Recipe

User Reviews

4.9

24 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    15 mins

  • Servings

    3

  • Calories

    324 kcal

  • Cuisine

    Indian

Red Chilli Chutney Recipe

This Tamil Nadu style Red Chilli Chutney is made with red chilies, chana dal, coconut, herbs and spices. It tastes good with idli, dosa, vada, uttapam, pakoda and bonda.

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Ingredients

Servings

main ingredients

  • ½ cup grated coconut (fresh or frozen)
  • ¼ cup roasted chana dal (roasted hulled and split bengal gram)
  • 1 or 2 dry red chillies - broken and seeds removed
  • 1 teaspoon chopped ginger
  • 2 to 3 garlic cloves - small to medium-sized, chopped
  • 1 teaspoon tamarind
  • salt as required
  • ½ cup water for grinding - or add as required

for tempering the chutney

  • 1 tablespoon oil - any neutral flavored oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 pinch asafoetida
  • 1 sprig curry leaves or 10 to 12 curry leaves
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Instructions

  1. Take the grated coconut, roasted chana dal, dried red chillies, chopped ginger, chopped garlic cloves, tamarind and salt in a grinder jar or blender.
  2. Blend or grind all the ingredients with ½ cup water or as required, to a smooth and fine consistency.
  3. Transfer the chutney to a heat-proof bowl - like a steel or glass bowl.
  4. Heat oil in a small pan and keep the flame to a low.
  5. Add the mustard seeds first and let them crackle.
  6. Add cumin seeds and fry them till they crackle.
  7. Add the asafoetida and curry leaves.
  8. Fry for a few seconds until the curry leaves become crisp. Switch off the heat and add the entire tempering mixture to the prepared chilli chutney kept in the bowl.
  9. Mix well and serve the chutney with idli, dosa, uttapam or medu vada.

Notes

  • Alter the consistency of the chutney by adding less or more water. But be mindful of the salt when you add it if changing the consistency. 
  • Make a spicy and pungent tasting chutney by adding more red chillies. For a mildly spiced and brighter colored chutney use Kashmiri red chillies or byadgi red chillies. If using a hot and pungent variety of red chilli add in lesser amounts.
  • Skip asafoetida to make this red chilli chutney recipe gluten-free. 

Nutrition Information

Show Details
Calories 324kcal (16%) Carbohydrates 29g (10%) Protein 7g (14%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Sodium 630mg (26%) Potassium 387mg (11%) Fiber 11g (44%) Sugar 7g (14%) Vitamin A 847IU (17%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 59mg Vitamin B6 1mg Vitamin C 199mg (221%) Vitamin E 3mg Vitamin K 10µg Calcium 97mg (10%) Vitamin B9 (Folate) 606µg Iron 3mg (17%) Magnesium 45mg Phosphorus 90mg Zinc 1mg

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 324 kcal

% Daily Value*

Calories 324kcal 16%
Carbohydrates 29g 10%
Protein 7g 14%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Sodium 630mg 26%
Potassium 387mg 8%
Fiber 11g 44%
Sugar 7g 14%
Vitamin A 847IU 17%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 59mg
Vitamin B6 1mg
Vitamin C 199mg 221%
Vitamin E 3mg
Vitamin K 10µg
Calcium 97mg 10%
Vitamin B9 (Folate) 606µg
Iron 3mg 17%
Magnesium 45mg 11%
Phosphorus 90mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.9

24 reviews
Excellent

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