Dried Red Chile Chutney Recipe

Lal Mirchi Chutney
(AKA Indian Hot Sauce)
Dried Red Chile Chutney
Submitted By: Taz


4 oz (apx 4 Cups) Dried Red Chiles (Lal Mirch)*
4 cloves Fresh Garlic (Leh-sun) - crushed
½ Cup White Vinegar (Sirka)
1 Cup Warm Water
Juice of 2 Lemons (Nimbu Ras)
Kosher Salt (Namak) to taste - apx 2 tsp

  1. Place dried red chiles in a dry, medium skillet and roast over low heat until the darken (apx 5 minutes) - DO NOT BURN
  2. Transfer roasted chiles to a medium nonreactive bowl and add water, vinegar, and lemon juice
  3. Allow chiles to soak uncovered at room temperature for 1-3 hours (the longer the better)
  4. Transfer soaked chiles (including all liquid) to a food processor or blender - Add garlic and salt to taste - Blitz until smooth (consistency should be medium-thick - Add extra water if necessary)
  5. Serve immediately alongside almost anything - Excellent with Chaats, Pakoras, Vegetable and Meat dishes, basically anywhere you wish to add its fiery heat
  6. -OR- store refrigerated in an airtight container for up to 1 month

* I use Punjabi Chiles for this but you can use any variety or varieties of dried red chiles that
   you wish, depending on the type used, the heat level (piquancy) will vary - experiment and
   find your favorite(s)

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