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A fiery and tangy South Indian condiment made with dried red chilies, garlic, and tamarind. This versatile chutney adds a spicy kick to idli, dosa, and rice dishes, and comes together in just 20 minutes.
Prepare the chilies: Remove the stems from the dry red chilies. Place them in a bowl and pour 1/2 cup of hot water over them. Let them soak for 15-20 minutes to soften completely.
Sauté the aromatics: Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the garlic cloves and sauté for 30 seconds until fragrant. Add the chopped onion and cook for 4-5 minutes until it becomes soft and translucent, but not browned. Turn off the heat and let the mixture cool down to room temperature.
Grind the chutney: Drain the soaked red chilies, reserving the soaking water. In a blender or grinder jar, combine the soaked chilies, the cooled onion-garlic mixture, tamarind paste, jaggery, and salt.
Blend to a smooth paste: Add 2-3 tablespoons of the reserved chili-soaking water and grind to a thick paste. Add more water, one tablespoon at a time, only as needed to achieve your desired consistency. Scrape down the sides of the jar as needed.
Prepare the tempering (tadka): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. The oil is ready when a mustard seed dropped in sizzles immediately.
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A fiery and tangy South Indian condiment made with dried red chilies, garlic, and tamarind. This versatile chutney adds a spicy kick to idli, dosa, and rice dishes, and comes together in just 20 minutes.
This south_indian recipe takes 20 minutes to prepare and yields 6 servings. At 75.01 calories per serving with 1.11g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or side.
Combine and serve: Immediately pour the hot tempering over the ground chutney and mix well. Let the chutney rest for at least 10 minutes for the flavors to meld. Serve with idli, dosa, uttapam, or plain rice.
Add 1/4 cup of freshly grated coconut along with the chilies and onions while grinding for a richer, creamier texture and milder flavor.
Sauté one chopped tomato along with the onions until it turns soft and mushy. This adds a different dimension of tanginess to the chutney.
Add 1 teaspoon of chana dal along with the urad dal in the tempering for extra crunch and flavor.
For a simpler version, you can skip the onion and garlic. The chutney will be much spicier and have a more direct chili flavor.
The capsaicin in red chilies is known to slightly increase metabolic rate, which can aid in calorie burning.
Garlic, onions, and red chilies are packed with antioxidants that help combat oxidative stress and protect cells from damage.
Ingredients like hing (asafoetida) and tamarind are traditionally used in Indian cuisine to improve digestion and prevent bloating.
Both garlic (containing allicin) and chilies (containing capsaicin) have potent anti-inflammatory compounds that can help reduce inflammation in the body.
One serving of Red Chili Chutney (about 2 tablespoons) contains approximately 55-65 calories, primarily from the sesame oil.
Yes, in moderation. It's made with natural ingredients like chilies, garlic, and onions, which have anti-inflammatory and antioxidant properties. The capsaicin in chilies can also boost metabolism. However, it is spicy and contains oil, so it should be consumed as a condiment.
You can store this chutney in an airtight container in the refrigerator for up to one week. The flavors tend to develop and become even better after a day or two.
To reduce the heat, you can add a little more jaggery or tamarind paste to balance the flavors. You can also mix in a tablespoon of thick yogurt or a small amount of grated coconut when grinding.
While sesame oil (gingelly oil) provides the most authentic South Indian flavor, you can use other neutral oils like sunflower, canola, or even coconut oil as a substitute.
Absolutely. For a 'satvik' or simpler version, you can omit the onion and garlic. The resulting chutney will be sharper and more focused on the chili and tamarind flavors.