Red chilli chutney
Hot, sweet and sharp red chilli sauce. Makes 2 cups
A smooth, glossy red chilli sauce of salted fresh red chillies blended with tomato sauce, vinegar, garlic and jaggery. Salting the chillies overnight softens them and takes off some of the rawness. It keeps for weeks in a glass jar in the fridge and goes with spring rolls, samosas and noodles.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 16
Ingredients
- 1 ⅛ lb fresh red chillieschopped and seeded
- 2 tbsp saltfor soaking
- 1 cup tomato sauce (ketchup)
- 1 ½ cups white vinegar
- 2 tbsp garlicchopped
- 3 ½ oz jaggerygrated
- ½ tsp saltor to taste
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What you'll need
Spices & pantry
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Method
0/4 doneStep 1: Mix 1 ⅛ lb fresh red chillies with 2 tbsp salt in a glass or ceramic bowl, cover and leave overnight. Wear gloves when you handle the chillies.
Step 2: Next day, drain off the liquid that has come out of the chillies.
Step 3: Put the chillies in a blender with 1 cup tomato sauce (ketchup), 1 ½ cups white vinegar, 2 tbsp garlic and 3 ½ oz jaggery and blend until smooth. Taste, and add ½ tsp salt only if needed.
Step 4: Pour into a clean glass container and store in the fridge.
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 1 g
- Carbs
- 8 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does red chilli chutney take?
- About 20 minutes in total.
- 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 gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- 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 white vinegar?
- Cider vinegar or rice vinegar, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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