This red chutney for chaat is so easy to prepare, all you need are three ingredients to make this easy, no-cook red chutney at home that adds a spicy kick to all your chaat snacks!
Wishing all my reader’s a very Happy and prosperous Diwali! I hope everyone is having a ‘blast’ 🙂
Red chutney, a hot & spicy chutney with a prominent garlic flavor is a must for all Indian chaat snacks. It adds loads of flavor and works in harmony with the other 2 essential chaat chutneys i.e. coriander-mint chutney or green chaat chutney & Date-tamarind chutney or sweet chaat chutney.
This red chaat chutney is so simple to prepare at home, all you need are just 3 basic ingredients, dried chilli and garlic of course as the name suggests and some lemon juice to brighten this chutney up further which also balances the spice from the chillies.
Table of Contents
INSTRUCTIONS TO MAKE RED CHUTNEY FOR CHAAT
1.De-seed the Kashmiri chillies, also discard the stalk and inner membrane & soak it in 1 cup of hot water for about an hour. I sometimes soak it in normal water and leave it overnight.
2.In your mixer/blender, add all the ingredients, blend to a smooth paste, using 1 tablespoon of purified/boiled water if needed. The chutney is ready. If using immediately, you can remove some chutney in a separate bowl, add little water for a dropping consistency. Store the remaining chutney in an airtight container in the refrigerator. Stays good for about a week when refrigerated.
HOW TO MAKE RED CHUTNEY FOR CHAAT?
Red Chutney For Chaat | Red Chilli Garlic Chutney
Ingredients
Measuring cup used, 1 cup = 250 ml, tsp = 5 ml
- 10 Kashmiri dried red chillies, or 1 tbsp Kashmiri chilly powder
- 8 large garlic cloves
- 1/2 tbsp lime juice
- salt, to taste
Instructions
- De-seed the Kashmiri chillies, also discard the stalk and inner membrane & soak it in 1 cup of hot water for about an hour. I sometimes soak it in normal water and leave it overnight.
- In your mixer/blender, add all the ingredients, blend to a smooth paste, using 1 tablespoon of purified/boiled water if needed. The chutney is ready. If using immediately, you can remove some chutney in a separate bowl, add little water for a dropping consistency. Store the remaining chutney in an airtight container in the refrigerator. Stays good for about a week when refrigerated.
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Regards,
Freda
It Looks Fabulous Freda. <3
Thanks Dhwani 🙂
Looks good! I want to try making this but I’m afraid it’ll be too spicy for me
Thanks 🙂 You can always deseed any kind of chillies and inner membrane to get rid of the spice levels 🙂
Hot and Spicy, a perfect sauce for lots of Indian Savoury dishes, Looks fabulous Freda.
Thanks Marriam 🙂
Yummy! Love the photos ♥
Spicy chutney is a must in Chaat 🙂 Thanks for sharing this recipe, Freda!
Most welcome come dear 🙂
Yummm Feda. Love the ingredients in this chutney. Where do you get your Kashmiri chillies from? I know they are hard to come by.
Hi Loretta ! Thanks 🙂 You will easily find them in any Indian grocery store 🙂
The sauce looks spicy & yum Freda!!!!
Thanks dear 🙂
I can smell the wonderfully striking aroma of the red chili.
Absolutely, Chris! And the garlic too 😀