red chilli chutney for chaat recipes, spicy red chili garlic chutney recipe

red chili garlic chutney recipe with stepwise photos – this is a spicy red chutney for chaat recipes and is made with just three ingredients – dry red chilies, garlic and salt. sometimes i make this chutney when i make chaat snacks at home.

this red chilli garlic chutney is versatile as it can be added to spice up a lot of chaat snacks like – sev puri, bhel puri, ragda patties, dahi puri, dahi papdi chaat, dahi vada. you can also use a bit of this chutney in wraps or as a side chutney with pakoras or veg momos.

there are three chutneys that are added to all the chaat snacks mentioned above –

• green chutney made with mint & coriander leaves,
• tamarind chutney or imli ki meethi chutney
• this red chili garlic chutney.

when i plan to make chaat, then i make these three chutneys a day before and refrigerate them.

• green chutney stays good for 2 to 3 days.
• tamarind dates chutney or saunth chutney for about 3 weeks to a month.
• red chutney for a week

i always prepare this red chutney with kashmiri red chilies as they give a good deep red color and are not very heaty. if you do not get kashmiri red chilies, then use a variety of dry red chilies which are less hot. if not using the lesser hot chilies, then depending upon the heat in the chilies, reduce the amount. to make the chutney less hot, you can also deseed them.

if you are looking for more chutney recipes then do check mint chutney, coriander chutney and curry leaves chutney.

red chutney for chaat recipes below:

red chutney for chaat recipes

4 from 5 votes

Prep Time:35 mins

Total Time:35 mins

spicy and hot red chutney for chaat snacks, made with just three ingredients - dry red chilies, garlic and salt. this chutney is versatile and can be added to chaat like sev puri, ragda patties, dahi sev batata puri, bhel puri and even to wraps, sandwiches or with pakoras (fritters). just a little is enough to spice up the dish.

Course:side dish

Cuisine:indian

Servings:1 small bowl

Author:dassana

Ingredients (1 cup = 250 ml)

• 12 to 14 dry kashmiri red chilies
• ¾ to 1 cup water for soaking red chilies
• 9 to 10 medium garlic (lahsun)
• ¼ to 1/3 cup water or as required for grinding
• salt as required

How to Make Recipe

• break the red chilies. deseed them if required.
• soak the red chilies in hot water for about 30 mins. the water just needs to cover them.
• peel and roughly chop the garlic.
• drain the red chilies.
• adding very little water grind both the red chilies and garlic in a chutney grinder or blender till smooth. the consistency of the chutney should be more towards thicker side or of medium consistency.
• pour the red chutney in a small jar or bowl. cover and refrigerate.
• when preparing chaat snacks, just add a small amount of red chili chutney while topping the chaat with other chutneys.

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stepwise red chilli garlic chutney recipe:

1. break the chilies. deseed them if required. then soak 12 to 14 kashmiri red chilies in hot water for about 30 mins. the water just needs to cover them. cover and keep aside.

2. drain the red chilies and add them in a grinder jar or blender. also add 9 to 10 medium sized garlic (roughly chopped) and salt as per taste.

3. adding ¼ to ⅓ cup water, grind everything  till smooth. the consistency of the chutney should be more towards thicker side or of medium consistency.

4. pour the red chutney in a small jar or bowl. cover and refrigerate. when preparing chaat snacks, just add a small amount red chilli chutney while topping the chaat with other chutneys.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.