Kashmiri Chilli Onion Chutney Recipe – Authentic Indian Relish

Last Updated on 2 months by Neha Deshmukh

Kashmiri Chilli Onion Chutney Recipe – Authentic Indian Relish

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a vibrant, flavourful Kashmiri Chilli Onion Chutney. It’s the kind of relish that instantly elevates any meal, adding a burst of tangy, spicy goodness. I first made this when I was trying to recreate a chutney my grandmother used to make, and after a few attempts, I think I finally got it right! It’s surprisingly easy to make, and I promise, it’s worth the effort.

Why You’ll Love This Recipe

This chutney isn’t just about the taste (though that’s a huge part of it!). It’s about the versatility. It’s fantastic with rice, roti, dosas, idlis, or even as a spread for sandwiches. Plus, the beautiful red colour from the Kashmiri chillies makes it a real showstopper. It’s a little bit spicy, a little bit tangy, and completely addictive.

Ingredients

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

• 2 medium onions
• 4 Kashmiri red chillies (nos)
• 1 teaspoon tamarind
• 1 teaspoon oil
• Salt to taste
• Water as needed
• 2 teaspoons oil (for tempering)
• 0.5 teaspoon mustard seeds
• 0.25 teaspoon split urad dal
• 0.25 teaspoon hing (asafoetida)
• Few curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Kashmiri Red Chillies: Colour and Mild Heat

Kashmiri chillies are the stars of the show! They give this chutney its gorgeous red hue and a lovely, mild heat. They’re not overwhelmingly spicy, making this chutney enjoyable for most palates. If you can’t find Kashmiri chillies, you can substitute with other mild red chillies, but the colour might be slightly different.

Tamarind: The Tangy Element

Tamarind adds that essential tangy flavour that balances the spice. I prefer using tamarind paste, but you can also use a small piece of tamarind pulp soaked in warm water and strained. About 1 teaspoon of tamarind paste is equivalent to a small lime-sized piece of pulp.

Hing (Asafoetida): Aromatic & Digestive

Don’t skip the hing! It adds a unique, savoury aroma and is known for its digestive properties. A little goes a long way, so don’t overdo it. If you’re not familiar with hing, it has a pungent smell in its raw form, but it mellows out beautifully when cooked.

Regional Variations in Onion & Chilli Types

While this is my family’s version, onion and chilli types can vary regionally. In some parts of India, shallots are used instead of onions for a slightly sweeter flavour. Similarly, different varieties of red chillies are used depending on availability and preferred spice levels. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 teaspoon of oil in a pan. Add the chopped onions and Kashmiri red chillies. Sauté on low flame until the onions turn a beautiful golden colour. This takes patience – we want them nicely caramelized, not burnt!
2. Once the onions are golden, switch off the heat and let the mixture cool completely. This is important! We don’t want to steam the chillies.
3. Transfer the cooled onions and chillies to a blender. Add the tamarind, salt, and a little water.
4. Grind everything to a slightly coarse consistency. We’re not aiming for a super-smooth paste here; a little texture is nice.
5. Now, for the tempering! Heat 2 teaspoons of oil in a small pan. Add the mustard seeds and let them splutter. Then, add the split urad dal and sauté until it turns golden brown. Finally, add the hing and curry leaves.
6. Pour the tempering over the chutney and mix well. And that’s it! Serve fresh for the best flavour.

Expert Tips

• Don’t rush the sautéing process. Caramelizing the onions properly is key to the chutney’s flavour.
• Adjust the amount of chillies to your spice preference.
• If the chutney is too thick, add a little more water.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a spicier chutney, add a few more Kashmiri chillies or a pinch of cayenne pepper.
• Festival Adaptations (Onam, Diwali): This chutney is a popular accompaniment during festive meals like Onam Sadhya and Diwali feasts. My aunt always makes a huge batch for Diwali!

Serving Suggestions

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

• With hot rice and a dollop of ghee.
• As a spread for sandwiches or wraps.
• Served alongside dosas and idlis.
• Paired with crispy pakoras or fritters.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to a week. The flavour might intensify over time.

FAQs

What is the best way to store leftover chutney?

Store it in an airtight container in the refrigerator. It will keep for about a week.

Can I make this chutney ahead of time?

Yes, you can! The flavours actually develop more beautifully if you make it a day or two in advance.

What can I substitute for tamarind?

If you don’t have tamarind, you can use a tablespoon of lemon or lime juice, but it will slightly alter the flavour profile.

Is hing (asafoetida) essential for this recipe?

While not essential, hing adds a unique flavour that really elevates the chutney. If you can’t find it, you can omit it, but I highly recommend trying to find it!

How can I adjust the consistency of the chutney?

If it’s too thick, add a little water. If it’s too thin, you can sauté it for a few more minutes to reduce the moisture.

Enjoy making this delicious Kashmiri Chilli Onion Chutney! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out for you!