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Chunky red chilli chutney
Fiery red chilli relish with raw mango, peppers and a seed tempering
A hot, chunky relish of blended red bullet chillies cooked with raw mango, green peppers, vinegar and tomato ketchup, after a tempering of sesame, cumin and split coriander seeds. It's sweet, sour and very spicy. Serve a little with farsan, thepla or sandwiches; it keeps for weeks in the fridge.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 24
Ingredients
- 1 ⅛ lb red bullet chilliesliquidised
- 2 raw (green) mangoesfinely chopped
- 2 green capsicums (peppers)finely chopped
- 2 tbsp white vinegar
- 1 cup tomato ketchup1 cup
- 1 ½ tsp saltor to taste
- 2 tbsp sugaror to taste
For tempering
- 3 tbsp oil
- 1 tsp sesame seeds
- 2 tsp cumin seeds
- 2 tbsp split coriander seeds
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What you'll need
Spices & pantry
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Method
0/5 doneStep 1: Remove the stalks from 1 ⅛ lb red bullet chillies and blend them to a coarse purée. Wear gloves, or wash your hands well afterwards.
Step 2: Heat 3 tbsp oil in a heavy pan over a medium heat. Add 2 tsp cumin seeds, 1 tsp sesame seeds and 2 tbsp split coriander seeds and stir for about 30 seconds until they crackle.
1 minStep 3: Add the chilli purée, 2 raw (green) mangoes and 2 green capsicums (peppers) and cook, stirring, for 8–10 minutes until the mango and peppers soften and the raw smell has gone.
10 minStep 4: Stir in 2 tbsp white vinegar and 1 cup tomato ketchup and simmer for 2–3 minutes.
3 min
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 1 g
- Carbs
- 6 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chunky red chilli chutney take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of green capsicums (peppers)?
- Any colour of bell pepper, same amount.
- What can I use instead of white vinegar?
- Cider vinegar or rice vinegar, same amount.
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