Tuesday, 25 November 2014

Red Chutney | Spicy Chutney | Kara Chutney

Red Chutney is spicy chutney made with combination of Kashmiri chilli, small onion and tomato.The colour, smell and taste of kashmiri chilli will make this chutney tongue ticking.  It will tempt us to eat again and again.

Thanks to my friend Jaya, I got this recipe from her. When I went her home for a dinner she prepared this chutney. We enjoyed this spicy, tongue tickling chutney there. And I asked the recipe from her and tired it two, three times then only it came out well.

It is the best one when we get bored in doing chutneys. Just add spice to your food sometimes. It will make us interest in eating. Try this recipe for those spicy loves in your family..

How to make Spicy Chutney

Ingredients Required

Method of Preparation

1. Peel the small onion. Take the required ingredients, grind the chilli and onion first and then add the tomato and grind it into a very smooth paste.

2. Take a heavy bottom kadai, add 1 ladle full of sesame oil and bring into boil. Add mustard seeds while it sputters add the curry leaves. Then Add the grounded paste along with salt. bring into boil until the raw smells goes or when the oil floats on the top. 

Serve with Idly, dosa or Kuzhipanniyaram.


  • The chilli I used is Kasmiri chilli. So I have added more.
  • If you don't have Kashmiri chillli 4 to 5. it will give more spiciness. but the taste is not comes perfect.
  • You can add more or reduce depend upon your spice level.
  • It lasts for a week while refrigerated, outside  3 days.

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