Red Chutney Recipe: Red Chili Chutney: Complete Guide
Chef Kunal Kapur shared a super Red Chutney Recipe and showed us how to make it at home. However, there is a caution about making this at home – “Making this chutney will make you addicted to making it again and again,” he wrote.
Let’s check out the recipe:
Ingredients:
Oil – 5tbsp
Sesame seeds (optional) – 2 tbsp
Onion chopped or sambhar onions – ½ cup
Garlic cloves – 6 nos
Curry leaves – a handful
Grated coconut – 1 cup
Dry red chili Kashmiri or Byadagi (soaked) – 8-10nos
In a pan, heat oil and add sesame seeds. Site and cook for a minute. Then add chopped onions, garlic, and curry leaves. Cook for some time before removing the heat and adding these to a jar.
Then add grated coconut, dry red chili (soaked for an hour), tamarind, roasted channa dal, salt, and water to the jar. Grind the mixture to a coarse paste. Refrigerate and consume the chutney fresh with other foot items. It can be refrigerated for two days and consumed.
