Red Chutney Recipe: Red Chili Chutney: Complete Guide

Red Chutney Recipe
Red Chutney Recipe: Red Chili Chutney: Complete Guide

Chef Kunal Kapur shared a super Red Chutney Recipe and showed us how to make it at home. However, there is a caution about making this at home – “Making this chutney will make you addicted to making it again and again,” he wrote.

Let’s check out the recipe:


Oil – 5tbsp

Sesame seeds (optional) – 2 tbsp

Onion chopped or sambhar onions – ½ cup

Garlic cloves – 6 nos

Curry leaves – a handful

Grated coconut – 1 cup

Dry red chili Kashmiri or Byadagi (soaked) – 8-10nos

Tamarind – a small piece

Roasted channa dal – 3tbsp

Salt – to taste

Water – ½ cup (approx)

See Recipe:

Method of Red Chutney Recipe:

In a pan, heat oil and add sesame seeds. Site and cook for a minute. Then add chopped onions, garlic, and curry leaves. Cook for some time before removing the heat and adding these to a jar.

Then add grated coconut, dry red chili (soaked for an hour), tamarind, roasted channa dal, salt, and water to the jar. Grind the mixture to a coarse paste. Refrigerate and consume the chutney fresh with other foot items. It can be refrigerated for two days and consumed.

(Recipe: Kunal Kapur, Chef)

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