Kashmiri Chilli Lemon Chutney Recipe – Easy South Indian Dip

Last Updated on 4 months by Neha Deshmukh

Kashmiri Chilli Lemon Chutney Recipe – Easy South Indian Dip

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? Today, I’m sharing a recipe that’s become a bit of a staple in my kitchen – a vibrant, tangy, and slightly spicy Kashmiri Chilli Lemon Chutney. It’s super easy to whip up, and honestly, it’s addictive! I first made this when I was craving something bright and flavorful to go with my idlis, and it’s been a hit ever since.

Why You’ll Love This Recipe

This chutney is a little burst of sunshine in every bite. It’s the perfect balance of spicy, tangy, and savory. Plus, it comes together in under 10 minutes! It’s fantastic as a dip, a side with breakfast, or even a condiment with your lunch or dinner. Honestly, once you try it, you’ll find yourself reaching for it all the time.

Ingredients

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

• 1 heaped tablespoon Kashmiri chilli powder
• 1 big lemon juice (about 30ml)
• Salt to taste
• 1 tablespoon gingelly oil (about 15ml)
• 1 teaspoon mustard seeds
• 3 garlic cloves

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these really make the chutney sing!

Kashmiri Chilli Powder: The Star Ingredient

Kashmiri chilli powder isn’t just about heat; it’s about color and a mild, fruity flavor. It gives this chutney its gorgeous red hue and a gentle warmth. You can usually find it at Indian grocery stores or online. If you can’t find it, you can substitute with regular chilli powder, but reduce the quantity and add a pinch of paprika for color.

Gingelly Oil (Sesame Oil): Regional Significance & Flavor

Gingelly oil, also known as sesame oil, is a South Indian kitchen staple. It has a wonderfully nutty aroma and flavor that really complements the other ingredients. It’s what gives this chutney that authentic South Indian taste.

Lemon Juice: Freshness & Balance

Freshly squeezed lemon juice is key here. Bottled juice just doesn’t have the same brightness. I usually use a large lemon or two smaller ones, depending on how juicy they are.

Mustard Seeds: The South Indian Tempering Essential

Mustard seeds are a must-have for South Indian cooking. When they splutter in hot oil, they release a fantastic aroma and add a lovely little pop of flavor.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. In a small bowl, combine the Kashmiri chilli powder and salt.
2. Squeeze in the lemon juice and add a splash of water – just enough to create a semi-thick consistency. Give it a good mix.
3. Now, heat the gingelly oil in a small tempering pan (or a small saucepan). Once hot, add the mustard seeds. Let them splutter – you’ll know they’re ready when they start to pop!
4. Add the crushed garlic cloves and fry them until they turn a beautiful golden brown. Be careful not to burn them!
5. Pour the hot tempering over the chilli-lemon mixture. It will sizzle – that’s a good sign! Stir everything well to combine.
6. Give it a taste and adjust the salt and spice levels if needed. I sometimes add a tiny pinch of sugar to balance the flavors.
7. Serve immediately, or store in an airtight container.

Expert Tips

A few little things I’ve learned over the years:

• Don’t skip the tempering! It’s what really brings the flavors together.
• Crushing the garlic releases more flavor. I like to use the flat side of my knife.
• If the chutney is too thick, add a little more water, a teaspoon at a time.

Variations

This recipe is pretty versatile. Here are a few ways to customize it:

• For a sweeter chutney: My friend Priya adds a tiny bit of jaggery (about ½ teaspoon) for a lovely sweetness.
• For extra flavor: My mom always adds a pinch of asafoetida (hing) to the tempering. It adds a unique savory note.
• Green Chilli Kick: Add a finely chopped green chilli for an extra punch!

Spice Level Adjustments

If you’re sensitive to spice, start with a smaller amount of Kashmiri chilli powder. You can always add more, but you can’t take it away! Remember, Kashmiri chilli powder is mild, but it still has a kick.

Serving Suggestions

Okay, this is the fun part! Here are some of my favorite ways to enjoy this chutney:

• With idli and dosa – a classic pairing!
• As a dip for vegetable pakoras or samosas.
• Spread on sandwiches or wraps.
• Alongside rice and dal.
• Even with scrambled eggs for a little Indian-inspired breakfast!

Storage Instructions

This chutney will keep in an airtight container in the refrigerator for up to 3-4 days. The flavors might meld even more over time, which I actually love!

FAQs

Let’s answer some common questions:

What is the shelf life of this 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 ahead of time?

Yes, you can! The flavors actually develop more as it sits.

What can I serve with Kashmiri Chilli Lemon Chutney?

So many things! Idli, dosa, pakoras, samosas, rice, dal… the possibilities are endless.

Is Kashmiri chilli powder very spicy?

Not really! It has a mild heat and a lovely fruity flavor. It’s more about color than intense spice.

Can I use another type of oil instead of gingelly oil?

You can, but it won’t have the same authentic flavor. If you don’t have gingelly oil, you can use sunflower oil or vegetable oil, but I highly recommend trying to find gingelly oil for the best results.