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Red Chilli Chutney Recipe

During a trip to India a few years ago I ate this chutney in a little restaurant round the corner from where we were staying. It was blistering hot but incredibly good.

Red Chilli Chutney Ingredients

15 fresh red chillies

9 cloves of garlic

1 teaspoon of salt

1 teaspoon of cumin seeds

1/2 cup of natural yogurt


Roughly chop the chillies and soak in a small amount of water for a couple of hours. Them remove them from the water and grind them up in a pestle and mortar, adding the rest of the ingredients. If necessary add a little of the water the chillies were soaking in until you end up with a smooth paste.

Next add the yogurt and stir thoroughly. Serve at room temperature with Indian mains or with some poppadoms and pickles.

2 comments… add one
  • michelle September 1, 2010, 1:19 pm


    I have a large crop of cayenne peppers left over on my plant and don’t want to waste them so was hoping to make a big batch of cayenne pepper chutney instead…. is this recipe suitable for cayenne peppers do you think? And is it ok to freeze the chutney once it’s made?

    Kind regards,

    • The Chilli King September 2, 2010, 5:54 pm

      michelle – this chutney recipe is fine for chillies such as cayennes.

      to be honest i’ve never tried freezing the chutney. if you sterilize the jars well it should store un-opened for a few months. store it in the fridge once opened.

      when i am harvesting my chilli plants, to avoid waste i usually do the following with my crop:

      – make chutney
      make chilli jelly
      freeze a load of chillies for use in cooking
      dry a load for use as flakes

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