Fresh Red Chile Chutney Recipe

Lal Mirch ki Chatni
Fresh Red Chile Chutney
Submitted By: Taz


4-6 Large, whole, Fresh Red Chiles* (Lal Mirch) - stems removed and broken into 2-3 pieces
1 small Red Onion (Pyaz) - rough chopped
1 medium Tomato (Tamatar) - rough chopped
4 Cloves Fresh Garlic (Leh-sun)
1 Tbs Tamarind Paste (Imli)
1 tsp Cumin Seed (Jeera)
1 tsp Kosher Salt (Namak) - or to taste
1 Tbs Oil

  1. Heat oil in medium skillet over medium-low heat
  2. Once oil is hot, add red chiles, onion, tomato, garlic, cumin seed, and salt - Stir to combine
  3. Cover and allow to cook, stirring occasionally, for 5 minutes
  4. Transfer to a blender or food processor, add tamarind paste and blend into a course paste
  5. Serve warm or at room temperature

Chutney can be stored refrigerated in an airtight container for up to 2 weeks

* Can use Red Jalapeños, Red Habaneros, Red Anaheim, or Fresno Chiles (Whichever are
  available and heat level desired). If you wish to reduce the heat you can remove the seeds
  and/or substitute 3-4 of the chiles with a small red bell pepper

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