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.

red chutney for chaat

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:

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

red chutney for chaat recipes

4.67 from 3 votes
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.
red chutney for chaat recipes
Author:Dassana Amit
Prep Time:35 mins
Total Time:35 mins
Course:side dish
Servings (change the number to scale):1 small bowl
(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


  • 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.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

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.

making red chilli garlic chutney recipe

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.

making red chilli garlic chutney recipe

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.

making red chilli garlic chutney recipe
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.

red chili garlic chutney

Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

28 comments/reviews

  1. Hi Dassana ji. I just wanted to know that can I add little mustard oil when going to blend all things together; and if it can be done then how much oil. Thanks in advance.

  2. Hi there..I tried this and it came out so well. Thank You heaps and keep posting more such easy ones.5 stars

  3. one more dish tried, and thumbs up on this too!
    But mine turned out to be really spicy, the color and taste are perfect.

    Can i do anything to moderate the chilly part4 stars

    • thanks deepti. the spiciness is due to the heat quotient in the chilies. the spice and heat factor varies with the quality and type of chilies. you can just add some more water and make the chutney slightly thin in consistency. or you can add a roasted chana dal powder to the chutney. taste will change though. another option is to add ground roasted sesame seeds or ground roasted peanuts. here also the taste will change.

  4. thanks for posting the chutney recipie i jst simply loved it… and i must say u guys really explain the steps well….!!!

  5. The recipe has come out very well and since I am a person who likes spicy things, this has appealed to me a lot and I basically loved it. The color indicates the spicy nature of it. I guess this goes a very well combination for pakodas and bondas. So with this in mind I am gonna try out this recipe tomorrow evening with hot pakodas. In this regard already I have decided to buy the best chilly available.
    Thanks for the recipe!!

  6. Very nice red colour, it looks very hot but you have used Kashmiri mirch then ,no problem. Good idea of using them for chat.

  7. Hi,pls accept my warm greetings with lots of compliments for recipes you post as they are really good ones and very well explained.Really helpful while cooking and generate lot of compliments from my family and friends.

    However,recently after your website upgradation I am finding it difficult to access the complete recipe as it does not download completely and I get a message of error on page.

    Can you help me with this as I am at a great loss.
    Thanks and best regards

    • thanks manoj. nice to know that you like the website and recipes. sorry for replying late to your comment. we tried to troubleshoot the problem but could not replicate it. would you explain from which device (desktop, tablet etc) you are checking the recipes and what part is not getting displayed and what error message you get. thanks in advance.