Authentic Red Chili Garlic Chutney Recipe – South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Red Chili Garlic Chutney Recipe – South Indian Spice Blend

Introduction

Okay, let’s be real – no South Indian meal is complete without a good chutney, right? And this Red Chili Garlic Chutney? It’s a game-changer. I first made this years ago trying to recreate the flavors from my favorite dosa place, and honestly, I think I got pretty close! It’s fiery, garlicky, and has this incredible depth of flavor that just elevates everything it touches. Get ready to add a little spice to your life!

Why You’ll Love This Recipe

This chutney isn’t just about heat; it’s about a beautiful balance of flavors. The roasted garlic brings a sweetness, the red chilies pack a punch, and the coconut adds a lovely texture. Plus, it comes together surprisingly quickly – perfect for a weeknight meal or a weekend brunch. It’s seriously addictive, so you’ve been warned!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 15 garlic flakes
• 6 dry red chilies, whole
• ¼ cup grated coconut (about 30g)
• 1 pinch asafoetida (hing)
• Salt, to taste
• 1 teaspoon oil
• ½ teaspoon mustard seeds
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients for a sec, because a few things make all the difference:

• Red Chilies: I prefer Byadagi chilies for their vibrant color and moderate heat. Guntur chilies are also great if you like things really spicy! Feel free to adjust the number depending on your preference.
• Curry Leaves: Fresh curry leaves are a must! They have a unique aroma that you just can’t replicate with dried ones. If you can find them at your local Indian grocery store, grab a bunch.
• Asafoetida (Hing): Don’t skip this! It adds a savory, umami flavor that’s essential in South Indian cooking. It also aids digestion – a little bonus! If you’re not familiar with it, it has a pungent smell in its raw form, but it mellows out beautifully when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel those 15 garlic cloves. Don’t be shy about using a garlic press if you want to save some time.
2. Heat a pan with a few drops of oil over medium heat. Add the 6 dry red chilies and roast them until they turn a deep, vibrant red. Be careful not to burn them!
3. Now, add the peeled garlic to the same pan and sauté until it’s golden brown and fragrant. This usually takes about 3-5 minutes.
4. Next, dry roast ¼ cup of grated coconut until it’s lightly golden and fragrant. This step really brings out the coconut’s sweetness.
5. Time to grind! In a mixer, combine the roasted chilies, roasted garlic, roasted coconut, and a pinch of salt. Add a little water – start with a tablespoon or two – and blend until you have a smooth paste. Add a tiny pinch of asafoetida (hing) while grinding.
6. Almost there! Heat 1 teaspoon of oil in a small pan. Add ½ teaspoon of mustard seeds and the sprig of curry leaves. Let the mustard seeds splutter – that’s how you know the tempering is ready.
7. Finally, pour the tempering over the chutney and mix well. And that’s it!

Expert Tips

• Don’t overcrowd the pan when roasting the chilies and garlic. Work in batches if needed.
• Taste as you go! Adjust the salt and chili levels to your liking.
• For a smoother chutney, add a little more water while grinding.

Variations

• Spice Level Adjustments: Reduce the number of red chilies for a milder chutney. Or, add a few extra for serious heat!
• Regional Variations: In Tamil Nadu, you might find this chutney with a touch of tamarind for a tangy flavor. Karnataka versions often include a small piece of ginger.
• Coconut-Free Option: If you’re not a fan of coconut, you can omit it altogether. The chutney will still be delicious, just a little less textured.
• Vegan Adaptation: This recipe is naturally vegan!

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With hot, crispy idlis
• Spread on soft, fluffy dosas
• As a dip for vegetable pakoras
• Alongside vendhaya dosai (fenugreek dosa) – a personal favorite!
• Even with rice and a dollop of ghee!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop even more over time!

FAQs

• What is the best way to store this chutney? Store in an airtight container in the refrigerator. A little oil on top can help preserve it.
• Can I make this chutney ahead of time? Absolutely! It actually tastes better after the flavors have had a chance to meld.
• What is asafoetida and can I substitute it? Asafoetida (hing) is a resin with a pungent smell that adds a savory flavor. If you can’t find it, you can try a pinch of garlic powder, but it won’t be quite the same.
• What type of oil is traditionally used for tempering? Traditionally, groundnut oil (peanut oil) is used, but any neutral-flavored oil like sunflower or vegetable oil will work.
• Can this chutney be frozen? Yes, you can freeze it! Store in a freezer-safe container for up to 2 months. Thaw completely before using.