Red Chutney is one of the chutneys Indians use in street foods. This chutney is a no-cook dish that is spicy and sharp on your taste buds with flavours.
It is one of the chutneys that street food vendors use, apart from green and meethi chutneys, especially the street food we get in Maharashtra. This chutney is excellent with ragda pattice, vada pav, bhel, papdi chaat, Dahi puri, etc. Simultaneously you can use this as a spread on matar or gobi paratha, bajra rotlo, or jowar dosa. It is so versatile.
Red Chutney vs Tomato Chutney
This chutney may look similar to that of tomato chutney from South Indian cuisine, but both are different. You can say this is the simpler version because, in this version, there is no cooking at all. We blend everything.
Besides, the number of ingredients is just four, literally. The tomato and onions are absent here, and no tempering is needed. The red colour here is because of red chilli powder and not the tomatoes.
There will be a pungent smell in this chutney because of the garlic cloves. However, it is not the case with the tomato chutney as the use of garlic is less, and further, it is cooked.
Storing The Red Chutney
This chutney is easy to store. You can refrigerate it, and it will be usable for two weeks. It is better to use air-tight jars or containers for storage. Silicone freezer trays are also an option to use for storing this chutney. You will have cubes of this stored for later use. However, it would be best if you thawed them before using them.
TR’s Extra Shots
- If you are using chillies, it is recommended to use gloves to protect your hands from the spiciness.
- Deseed the chillies before using them if you want to temper down the spice.
- You can use other red chillies, but Kashmiri red chilli is preferable.
- This chutney should not be too watery or too thick for consistency.
- Using vinegar instead of lemon juice will increase its shelf life.
- Soak dry red chillies in hot water for about 15-20 minutes before using.
- You can use a piece of ginger if you want for flavours.
Frequently Asked Questions
Is this red chutney vegan?
Yes, it is entirely vegan. We are not using any dairy ingredients in this recipe.
Can I use regular red chilli powder?
The Kashmiri red chilli powder is not for the spiciness. Instead, it is for the colour. If you can handle the spice and heat, there is no problem using the regular red chilli powder. Adjust the amount as per your taste.
Can I use oil in this recipe?
If you want, you can add oil to it. One tablespoon of oil will be more than enough, though.
Can I use tempering?
Yes, you can temper mustard seeds (cumin too) until they pop. Then saute the paste in the oil. For better taste, cook the garlic and chillies for a few minutes before blending.
What else can I add for more flavours?
Chaat masala or dry mango powder will be fantastic for more flavourings. If you have some special masala powder for this, you can also use that.
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