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
Method
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.
Hi,
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,
Michelle.
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