Authentic South Indian Red Chilli Chutney Recipe – Sesame Oil & Tamarind

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Red Chilli Chutney Recipe – Sesame Oil & Tamarind

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 chutney? It’s a classic for a reason. I first made this when I was trying to recreate the flavours of my trip to Tamil Nadu, and honestly, it took a few tries to get it just right! But now, it’s a staple in my kitchen, and I’m so excited to share it with you. It’s spicy, tangy, and utterly addictive – perfect with idli, dosa, or even just a simple rice and lentil dish.

Why You’ll Love This Recipe

This red chilli chutney isn’t just about the heat; it’s a beautiful balance of flavours. The roasted red chillies give it a smoky depth, the tamarind adds a lovely tang, and the sesame oil brings everything together with a nutty aroma. It’s surprisingly easy to make, and the flavour only gets better as it sits. Plus, it’s a fantastic way to add a kick to your breakfast, lunch, or dinner!

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 7 garlic cloves
• 10 dried red chillies (dry roasted)
• 4-5 shallots
• 1 marble-sized tamarind piece
• 0.5 tomato
• 0.25 cup Indian sesame oil (about 60ml)
• 0.75 teaspoon salt (about 4g)
• 1 teaspoon jaggery (about 5g)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Dried Red Chillies: This is where the magic happens! I prefer Byadagi chillies for their vibrant colour and moderate heat, but you can use any dried red chillies you like. Just adjust the quantity based on your spice preference. Roasting them is crucial – it unlocks their flavour and makes them easier to grind.
• Indian Sesame Oil: Don’t skip this! It has a distinct nutty flavour that’s essential to authentic South Indian cooking. You can find it at most Indian grocery stores. If you absolutely can’t find it, you can substitute with another neutral oil, but it won’t be quite the same.
• Tamarind: Tamarind adds that signature tangy flavour. You can find it in block form at Indian stores. Some people prefer using tamarind paste, but I find the flavour from the block is more complex. If using paste, start with a tablespoon and adjust to taste. Regional variations often use lemon juice instead – more on that in the FAQs!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast your red chillies in a pan over medium heat. Keep an eye on them – you want them fragrant and slightly darkened, but not burnt! This usually takes just a few minutes. Once cooled, set them aside.
2. Now, combine everything – the roasted chillies, garlic, shallots, tamarind, tomato, sesame oil, salt, and jaggery – into your blender.
3. Grind it all up! This is where patience comes in. You’ll need to grind for a few minutes, pausing to scrape down the sides of the blender as needed. The goal is a super smooth paste, so keep at it. Don’t add any water – the moisture from the tomato and tamarind is enough.
4. Transfer your beautiful red chilli chutney to an airtight container.
5. Here’s the hardest part: let it rest for at least 2 hours (or even overnight!) This allows all the flavours to meld together and develop. Trust me, it’s worth the wait.

Expert Tips

• Roasting is Key: Seriously, don’t skip roasting the chillies. It makes a huge difference in the flavour.
• Taste as You Go: Everyone’s spice tolerance is different. Feel free to adjust the number of chillies or the amount of jaggery to suit your taste.
• Smoothness Matters: A smooth chutney is a happy chutney! Take your time with the grinding process.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder chutney, remove the seeds from the red chillies before roasting. For extra heat, add a few more chillies or a pinch of cayenne pepper. My friend, Priya, loves to add a ghost pepper for a real kick!
• Serving with Different South Indian Dishes: While amazing with idli and dosa, this chutney also pairs beautifully with vada, uttapam, and even rice.
• Festival Adaptations – Makar Sankranti: During Makar Sankranti, my family loves to serve this chutney with til laddus (sesame sweets) – the sweet and spicy combination is divine!

Serving Suggestions

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

• Spread it on your favourite South Indian breakfast – idli, dosa, or vada.
• Serve it as a side with rice and sambar.
• Use it as a dip for vegetables or pakoras.
• Add a spoonful to your favourite curry for an extra flavour boost.

Storage Instructions

This chutney will keep in an airtight container in the refrigerator for up to a week. The flavour actually improves over time! You can also freeze it in small portions for longer storage.

FAQs

Let’s answer some common questions:

• What type of red chillies are best for this chutney? Byadagi chillies are my go-to for colour and moderate heat, but you can use any dried red chillies you prefer.
• Can I use lemon juice instead of tamarind? Yes, you can! Use about 2 tablespoons of lemon juice. The flavour will be slightly different, but still delicious.
• How can I adjust the consistency of the chutney? If it’s too thick, add a tiny splash of water or sesame oil. If it’s too thin, grind it for a bit longer.
• What is the purpose of roasting the red chillies? Roasting enhances their flavour and makes them easier to grind. It also adds a lovely smoky aroma.
• Can this chutney be made ahead of time? Absolutely! In fact, it’s even better if it sits for a few hours or overnight to allow the flavours to develop.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!