Authentic South Indian Red Chilli Chutney Recipe – Sesame Oil Tips

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Red Chilli Chutney Recipe – Sesame Oil Tips

Introduction

There’s just something about a vibrant, fiery red chilli chutney that instantly elevates any South Indian breakfast, isn’t there? It’s one of those things that, once you’ve tasted a really good homemade version, store-bought just doesn’t quite cut it. I remember the first time my paati (grandmother) let me help her make this – the aroma of roasted chillies and the popping mustard seeds is a memory I treasure. Today, I’m sharing her recipe with you, complete with all the little secrets to getting that authentic flavour!

Why You’ll Love This Recipe

This red chilli chutney isn’t just about the heat; it’s a beautiful balance of spicy, tangy, and savoury. It’s surprisingly quick to make – ready in under 15 minutes – and requires just a handful of ingredients. Plus, it’s incredibly versatile! It’s perfect with idli, dosa, vada, or even a simple rice and lentil meal.

Ingredients

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

• 8 whole red chillies
• 2 small onions
• 1 whole lemon
• Salt to taste
• 2 teaspoons oil
• 0.25 teaspoon mustard seeds
• 0.5 teaspoon urad dal (split black lentils)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Red Chillies: Types & Heat Levels

The type of red chillies you use will determine the chutney’s heat. I usually use Byadagi chillies for a vibrant colour and medium spice. You could also use Guntur chillies for a hotter kick, or a mix of both! Adjust the quantity based on your spice preference.

Small Onions: Regional Variations & Substitutions

Small onions (shallots) add a lovely sweetness. If you can’t find them, you can substitute with a quarter of a medium-sized red onion, but the flavour won’t be quite the same.

Sesame Oil: The Key to Authentic Flavor

Don’t skip the sesame oil! It’s what truly makes this chutney sing. The nutty aroma and flavour are essential for that authentic South Indian taste. It might seem unusual if you’re not used to it, but trust me on this one.

Urad Dal: A South Indian Pantry Staple

Urad dal adds a lovely texture and nutty flavour to the tempering. It’s a staple in South Indian cooking, so it’s worth keeping some in your pantry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the chutney paste. Grind the red chillies and salt into a fine powder using a mixer or blender.
2. Add 3-4 tablespoons of water and blend again until you have a smooth, vibrant paste.
3. Squeeze in the juice of the whole lemon and give it a quick grind to combine. The lemon juice brightens everything up beautifully.
4. Transfer the chutney to a serving bowl. Now for the magic – the tempering!
5. Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter.
6. Add the urad dal and curry leaves. Sauté until the urad dal turns golden brown and fragrant.
7. Finally, pour the hot tempering over the chutney and give it a good mix. You’ll hear a lovely sizzle!

Expert Tips

• For a smoother chutney, soak the red chillies in warm water for 10-15 minutes before grinding.
• Don’t overcook the urad dal in the tempering, or it will become bitter.
• Always use a dry spoon when transferring the chutney to avoid contamination.

Variations

• My Family’s Secret: My aunt always adds a tiny piece of tamarind to her chutney for an extra layer of tang.
• Garlic Boost: A clove of garlic added to the grinding process gives a lovely pungent flavour.
• Coconut Touch: For a creamier chutney, add 2 tablespoons of grated coconut while grinding.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Spice Level Adjustment

Want it milder? Remove the seeds from the red chillies before grinding. For extra heat, add a few more chillies or a pinch of cayenne pepper.

Festival Adaptations (e.g., Makar Sankranti)

This chutney is a popular accompaniment during Makar Sankranti, served with til laddus (sesame sweets) and bhog (a festive meal).

Serving Suggestions

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

• With hot idli and crispy dosa.
• Alongside fluffy paniyaram.
• As a dip for vegetable pakoras.
• A dollop on top of a simple rice and lentil dish.
• And, as my paati always says, a tiny drizzle of sesame oil over everything just before serving really balances the flavours!

Storage Instructions

This chutney will keep in an airtight container in the refrigerator for up to 3-4 days. The flavour might intensify over time.

FAQs

What is the shelf life of this red chilli chutney?

It’s best enjoyed fresh, but it will last for 3-4 days in the fridge in an airtight container.

Can I make this chutney in advance?

Yes, you can! Make the chutney paste and store it in the fridge for a day or two. Then, do the tempering just before serving.

What is the role of sesame oil in this recipe?

Sesame oil adds a unique nutty flavour that’s essential for an authentic South Indian taste. It really elevates the chutney!

Can I use dried red chillies instead of fresh ones?

You can, but you’ll need to soak them in hot water for at least 30 minutes to rehydrate them before grinding. The flavour will be slightly different.

What can I serve alongside this chutney besides idli and dosa?

So many things! Try it with vada, pakoras, uttapam, or even a simple rice and lentil meal. It’s also delicious with a side of sesame oil.