Red Chili Chutney- a delicious sweet ,sour and spicy dip made with fresh red chilies
Red chili chutney is a delicious chutney with so many complex flavours, Its sweet, spicy and tangy. It is a very versatile dip and can be used in so many ways. You can use this as a spread for rolls or sandwiches. Serve as a dip or chutney with Indian ,mexican, chinese or any type of snack of your choice. It pairs well with almost everything . I enjoyed it with my garam aloo parathas 🙂
This red chili chutney is specially made during winters when good quality of fresh red chilies are available in abundance. I already made a big batch of stuffed red chilies and still some fresh red chilies left to be used . So I tried this red chili chutney and it turn so good that the jar is finished next day with crip hot pakoras and spring rolls weekend party.
The red chilies I have are quite spicy so i used this much quantity of sugar and vinegar to balance the taste but if you are trying the recipe then do check the spiciness of your chilies and then adjust the sugar and vinegar quantity.You may need little less or more.
you can also check these recipes-
Red Chili Chutney I Khatti meethi Laal Mirch Ki Chutney
- 250 gm Fresh Red Chilies/taaza laal mirch
- 1/2 cup Sugar / Chini
- 1/3 cup White Vinegar / Sirka
- to taste Salt / Namak
- 2 tsp Cooking Oil
- 1/2 tsp Cumin Seeds / Sabut Jeera
- wash chilies and discard the stems and chop them roughly.
- If they are quite spicy and if you want to reduce the spiciness then you can remove the seeds .
- Now crush the chilies in a vegetable chopper .(or can make a fine paste in the mixi)
- Heat oil in a heavy bottom pan and add the cumin and when it start to crackle then add the chilies and saute for 2 minute on low heat.
- When it start to change the colour slightly and get roasted then add the salt and sugar, mix and let it cook .
- Let it simmer till it thicken slightly then add the vinegar and let it cook again till it become thick like a sauce and check that the liquid and solid both are not separating. switch off the heat once done.
- Don't overcook as it thicken further once it cool down.
- Store it in a glass jar once cold.
- You can easily store it at room temperatures for few weeks.