Authentic South Indian Red Chilli Shallot Chutney Recipe

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Red Chilli Shallot Chutney Recipe

Hey everyone! If you’ve ever been to South India, you know no meal is complete without a vibrant, flavourful chutney. And this red chilli shallot chutney? It’s a staple in my family, and honestly, I can’t imagine a South Indian thali without it. I first made this when I was trying to recreate my grandmother’s cooking, and after a few tries, I finally got it just right! It’s spicy, tangy, and utterly addictive. Let’s get cooking!

Why You’ll Love This Recipe

This chutney is more than just a condiment; it’s a burst of South Indian flavour in every bite. It’s incredibly versatile – perfect with idli, dosa, vada, uttapam, or even rice and curd. Plus, it comes together in under 20 minutes! It’s a fantastic way to add a kick to your meals and experience a true taste of South India.

Ingredients

Here’s what you’ll need to make this amazing chutney:

• 10 Shallots (small onion)
• 15 Red chillies
• 1 teaspoon Tamarind
• 4 Garlic cloves
• Salt to taste
• 1 tablespoon Sesame oil
• 0.25 teaspoon Mustard seeds
• 1 pinch Asafoetida

Ingredient Notes

Let’s talk ingredients! A few things make this chutney special:

• Shallots: Don’t skip these! They have a milder, sweeter flavour than regular onions, which is key to the chutney’s complexity. If you absolutely can’t find shallots, you can use a small red onion, but reduce the quantity slightly.
• Red Chillies: The type of red chillies you use will impact the heat level. I prefer Byadagi chillies for their vibrant colour and moderate spice. But feel free to experiment with Guntur chillies for more heat, or Kashmiri chillies for colour and mildness.
• Tamarind: This adds a lovely tanginess. You can use tamarind paste (about 1 tablespoon) if you don’t have whole tamarind.
• Sesame Oil: This is the oil for South Indian cooking. It adds a nutty aroma and flavour that’s just divine.
• Mustard Seeds: These little seeds pack a punch! They splutter beautifully in hot oil, releasing their flavour.
• Asafoetida (Hing): This might smell a little funky on its own, but it adds a wonderful savoury depth to the chutney. It’s a common ingredient in Indian cooking and aids digestion.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, combine the shallots, red chillies, tamarind, garlic, and salt in a blender.
2. Grind everything into a smooth paste, adding just a tiny bit of water if needed. You want a thick paste, not a watery sauce.
3. Now, heat the sesame oil in a pan over medium heat. Once hot, add the mustard seeds.
4. Let the mustard seeds splutter – this is important! It releases their flavour into the oil.
5. Add a pinch of asafoetida to the pan and stir quickly.
6. Pour the ground chutney mixture into the pan.
7. Cook on low heat for 5-6 minutes, stirring constantly. You’ll notice the oil starts to separate from the chutney, and the raw smell disappears. That’s when you know it’s ready!
8. Finally, transfer the chutney to a serving bowl and let it cool completely before storing or serving.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the blender when grinding the chutney. Work in batches if necessary.
• Cooking the chutney on low heat is crucial. This prevents it from burning and ensures the flavours meld together beautifully.
• Stirring constantly while cooking prevents sticking and ensures even cooking.

Variations

Want to customize this chutney? Here are a few ideas:

• Spice Level Adjustments: Reduce the number of red chillies for a milder chutney, or add more for extra heat. My friend, Priya, loves to add a few green chillies for a different kind of spice!
• Storage for Longer Shelf Life: To extend the shelf life, add a teaspoon of oil on top of the chutney after it cools.
• Adaptations for Different South Indian Cuisines: In some parts of Tamil Nadu, people add a small piece of ginger to the chutney for extra flavour. In Karnataka, you might find a version with a touch of jaggery for sweetness.

Serving Suggestions

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

• With hot idli and sambar for breakfast.
• As a dip for crispy dosa and vada.
• Alongside uttapam for a flavourful meal.
• Mixed with rice and curd for a simple yet satisfying lunch.

Storage Instructions

Store the cooled chutney in an airtight container in the refrigerator. It will stay fresh for up to a week.

FAQs

Let’s answer some common questions:

• What is the best way to grind the chutney for a smooth texture? Using a good quality blender is key. Add water sparingly, and scrape down the sides of the blender as needed.
• Can I use dried red chillies instead of fresh ones? Yes, you can! Soak the dried chillies in hot water for about 30 minutes before grinding.
• What is asafoetida and can I omit it? Asafoetida (hing) is a resin with a pungent smell that adds a savoury flavour. You can omit it if you don’t have it, but it does add a unique depth to the chutney.
• How can I adjust the tanginess of the chutney? Add more or less tamarind to adjust the tanginess to your liking. A squeeze of lemon juice can also work in a pinch!
• What is the shelf life of this chutney, and how do I know if it has gone bad? This chutney will last up to a week in the refrigerator. If it develops a strange smell or mould, discard it.