4.9 from 24 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 3
Calories: 324 kcal
Course:
Side Dish , Appetizer
Cuisine:
Indian
Ingredients
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
Instructions
- Take the grated coconut, roasted chana dal, dried red chillies, chopped ginger, chopped garlic cloves, tamarind and salt in a grinder jar or blender.
- Blend or grind all the ingredients with ½ cup water or as required, to a smooth and fine consistency.
- Transfer the chutney to a heat-proof bowl - like a steel or glass bowl.
- Heat oil in a small pan and keep the flame to a low.
- Add the mustard seeds first and let them crackle.
- Add cumin seeds and fry them till they crackle.
- Add the asafoetida and curry leaves.
- 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.
- Mix well and serve the chutney with idli, dosa, uttapam or medu vada.
Cup of Yum
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
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
% 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.