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You are here: Home / Chutnies /Dips / Sweet Chili Chutney

Sweet Chili Chutney

2015-09-28 by Anjana Chaturvedi 3 Comments

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Sweet and spicy dried red chili chutney

I love condiments and chutneys as much as I love vegetables in my meal, I always stock some seasonal pickle and  chutneys in my kitchen. Along with the regular green chutney and tamarind chutney I often make different fruit chutneys and pickles like –Kiwi mint chutney, Pineapple chutney , Orange pickle  , Grape pickle , Fruit and nut chutney  and many more varieties.

I love spicy food so want to make my own sweet chili chutney as the store brought ones have garlic and i don’t consume garlic so when I saw this sweet chili chutney in a t.v show I note the recipe and immediately tried it and since then this is my favorite chutney ,so when I made it again last week I thought to share it here .

This sweet chili chutney is very popular dip of Thai and Chinese cuisine and goes very well with any fried snack and rice preparations.

sweet chili chutney recipe

 

kashmiri-chili

Do try this sweet chili chutney and you all will surely love it. it can be served as a dip with any fried snack, with rice ,as a side dish with your meal , great as a sandwich spread too

sweet chili chutney recipe
Print Recipe
3 from 1 vote

Sweet Chili Chutney

Sweet and spicy dried red chili chutney
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Chutney /Dips
Cuisine: Thai cuisine

Ingredients

  • 30 Kashmiri Chilli Powder dried
  • 1/2 cup Sugar / Chini
  • 1 cup White Vinegar / Sirka
  • 1 tbsp Ginger / Adrak Grated
  • 1 tsp Cumin Seeds / Sabut Jeera pounded
  • 1 tbsp Cooking Oil
  • To taste Salt / Namak

Instructions

  • Remove the seeds from the red chilies.(optional)
  • Make small pieces of red chili and soak them in vinegar for about 2 hours and then grind to make a fine paste
  • In a pan add 1/3 cup water and 1/2 cup sugar and cook till sugar melts.
  • Now add the ground chili paste,salt,3 tbsp of water and cook for few minutes
  • In a pan heat the oil and add 1 tbsp of grated ginger and saute
  • Now add 1 tsp of pounded cumin and stir
  • Add this to the chili mixture.
  • Now add 3 tbsp of water in it and simmer till it thickens like a sauce.
  • Store in a glass jar when it cool down completely

Notes

Serving suggestion- can be served as a dip with any fried snack  or as a sandwich spread
NOTE-
You can increase the quantity of sugar to 3/4 cup if you want it to be on sweeter side.
Keep refrigerated after a week for a long shelf life.

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Filed Under: Chutnies /Dips, Just Home made Tagged With: chili, chutney, condiment, dip, sauce, spicy, thai, Vegan

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Comments

  1. Shirish says

    2018-08-09 at

    So nice

    Reply
  2. Nish Kitchen says

    2015-09-29 at

    Awesome recipe for sweet chili chutney! Can’t wait to try it!

    Reply
  3. Jennifer Byron says

    2015-09-28 at

    Thank you Anjana for sharing this with me….I cant wait to try it!!! It looks very easy to do….I made some Shanghai Lumpia this weekend and I bet this would be perfect with them. I am also going to forward the link to your blog to my son. He was stationed in South Korea a couple years ago and fell in love with Indian cuisine!!! Thanks again!

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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