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Nutty red chilli chutney
Sweet-hot cooked red chilli chutney with cashews and peanuts. Makes 1 cup
A rich, cooked red chilli chutney: chillies soaked overnight with jaggery, sugar and lemon, blended with toasted cumin, coriander and urad dal, then simmered and finished with cashews, peanuts and powdered curry leaves. It's sweet, hot and crunchy. Serve it with puri, paratha or thepla.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 16
Ingredients
To soak overnight
- 9 oz fresh red chillieschopped
- 3 ½ oz jaggery½ cup, grated
- 3 ½ oz sugar½ cup, or to taste
- 4 tbsp lemon juice
- 3 tsp saltor to taste
To sauté
- 1 tbsp oil
- 2 tsp cumin seeds
- 2 tsp dried coriander seeds
For the chutney
- 2 tbsp cashew nutscoarsely ground
- 2 tbsp peanutscoarsely ground
- ½ tsp asafoetida
- 3 tbsp oil
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/7 doneStep 1: Mix 9 oz fresh red chillies with 3 ½ oz jaggery, 3 ½ oz sugar, 4 tbsp lemon juice and 3 tsp salt in a glass bowl. Cover and leave to soak overnight.
Step 2: Next day, heat 1 tbsp oil in a small pan over a medium heat. Add 2 tsp cumin seeds, 2 tsp dried coriander seeds and 2 tsp split husked black lentils (urad dal) and sauté for 1 minute, until the lentils turn golden.
1 minStep 3: Put the soaked chilli mixture and the sautéed spices in a blender and blend coarsely.
Step 4: Tip into a pan and boil over a medium heat for about 10 minutes, stirring often, until it thickens slightly.
10 minStep 5: Stir in 2 tbsp cashew nuts and 2 tbsp peanuts and leave to cool.
Step 6: Microwave 15 fresh curry leaves on a plate for about 1 minute until crisp, then crush them to a powder.
Step 7: Heat 3 tbsp oil until hot, stir in ½ tsp asafoetida, then pour it over the chutney. Add the curry leaf powder and mix well. Serve with puri, paratha or thepla.
Nutrition per serving
- Calories
- 85 kcal
- Protein
- 1 g
- Carbs
- 13 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nutty red chilli chutney take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 16 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 jaggery?
- Dark brown or muscovado sugar, same amount.
- What can I use instead of sugar?
- Caster sugar, same amount.
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