Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity. Mixing your chillies in this way will add multiple layers of flavour.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Condiment, Side Dish
Cuisine: Indian
Keyword: chilli, chutney, jaggery
Servings: 6
Author: Sanjana
Equipment
Blender
Ingredients
150gred onion, peeled and roughly chopped
2large mild red chillies
4-6hot red chilliesadd more or less according to your taste
25graw peanuts
1/2tspcumin seedstoasted in a dry frying pan for a minute until aromatic
60gjaggery, grated
1tbsplemon juice
3/4tspsalt
30mlwater
Instructions
Place all the ingredients in a blender. Blend until smooth and thick.
Pour into a bowl and cover. Chill in the fridge for 2 hours before serving.
Video
Notes
This chutney is great for drizzling over chaats and using as a dip for bhajiya. You can even add a spoonful to your favourite curry in place of chilli powder.
Store in an airtight container in the fridge for up to 3 days.
To freeze: Place the chutney in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature and consume within 24 hours.