Kashmiri Red Chili Chutney Recipe – Authentic Indian Spice Paste

Last Updated on 2 months by Neha Deshmukh

Kashmiri Red Chili Chutney Recipe – Authentic Indian Spice Paste

Hey everyone! If you’re anything like me, you live for that perfect spicy kick with your meals. And let me tell you, this Kashmiri Red Chili Chutney is a game-changer. It’s vibrant, flavorful, and adds a beautiful depth to just about anything. I first made this when I was craving the flavors of home, and it instantly transported me back to my grandmother’s kitchen. It’s been a staple ever since!

Why You’ll Love This Recipe

This chutney isn’t just about heat; it’s about a complex, fruity spice that’s uniquely Kashmiri. It’s surprisingly easy to make, requiring minimal cooking (basically none!). Plus, it’s incredibly versatile – perfect as a condiment, marinade, or even a flavour boost in your dals and curries. You’ll absolutely adore how this brightens up your plate.

Ingredients

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

• 15 dried, seedless Kashmiri Red Chilies
• 2 cups Water
• 10 Garlic cloves
• 1 inch Ginger
• 1 tsp Chaat Masala Powder
• 0.5 tsp Cumin Powder
• 2 tbsp Lemon Juice
• 1 tsp Sugar
• 0.5 tsp Salt
• 0.5 cup Water (for blending)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Kashmiri Red Chilies: Understanding the Color and Heat

These chilies are the star of the show! They’re known for their vibrant red color and relatively mild heat. They deliver a beautiful hue to the chutney without being overwhelmingly spicy. You can usually find them at Indian grocery stores, or online.

Garlic & Ginger: Freshness is Key

Seriously, use fresh garlic and ginger. It makes all the difference. I always peel my ginger with a spoon – it’s way less wasteful!

Chaat Masala: The Tangy Secret

Chaat Masala is a magical blend of spices that adds a lovely tangy flavour. It’s a must-have in Indian kitchens, and you’ll find it in most supermarkets or Indian stores.

Regional Variations in Spice Levels

While Kashmiri chilies are milder, spice levels can vary depending on where you are in India. Some families like to add a few hotter chilies to the mix for an extra kick. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking (well, blending!). It’s super simple, I promise.

1. First, soak the dried Kashmiri red chilies in 2 cups of hot water for about 15 minutes. This softens them up and makes them easier to blend.
2. Once softened, drain the water and transfer the chilies to your blender.
3. Now, add in the garlic cloves, ginger, cumin powder, chaat masala powder, sugar, salt, and ½ cup of fresh water.
4. Blend everything together until you get a smooth, vibrant red paste. You might need to scrape down the sides of the blender a few times.
5. Finally, transfer the chutney to an airtight container and pop it in the fridge. It’s ready to enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this chutney even better:

Achieving the Perfect Consistency

If your chutney is too thick, add a tablespoon of water at a time until you reach your desired consistency. I like mine slightly pourable.

Adjusting the Spice Level

Want more heat? Add a pinch of cayenne pepper or a small, chopped green chili to the blender.

Blending Techniques for Smoothness

A high-powered blender will give you the smoothest results. If you don’t have one, blend in batches and be patient!

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Spice Level Adjustment (Mild to Hot)

As mentioned, add cayenne or green chilies for heat. For a milder chutney, remove the seeds from the Kashmiri chilies before soaking.

Festival Adaptations (Navratri, Diwali)

This chutney is a popular accompaniment during festivals like Navratri and Diwali. My family loves serving it with farali snacks during Navratri.

Serving Suggestions

Oh, the possibilities! Here are a few of my favourite ways to enjoy this chutney:

• With samosas and pakoras
• As a spread for sandwiches and wraps
• Mixed into yogurt for a spicy dip
• As a marinade for chicken or paneer
• Alongside your favourite Indian meals – dal, rice, or even just a simple roti!

Storage Instructions

This chutney keeps really well.

• Refrigerator: Store in an airtight container in the refrigerator for up to 1 week.
• Freezer: For longer storage, freeze in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can easily grab a cube or two whenever you need a flavour boost!

FAQs

Got questions? I’ve got answers!

What is Kashmiri Red Chili Chutney typically served with?

It’s incredibly versatile! It’s commonly served with snacks like samosas, pakoras, and vada pav, but also pairs beautifully with main courses.

Can I use other types of red chilies if I can’t find Kashmiri chilies?

You can, but the colour and flavour won’t be quite the same. You could try using a mix of mild and medium-heat red chilies, but be mindful of the spice level.

How can I adjust the chutney’s thickness?

Simply add water, one tablespoon at a time, until you reach your desired consistency.

How long does this chutney stay fresh in the refrigerator?

Up to 1 week, stored in an airtight container.

Can I freeze Kashmiri Red Chili Chutney? What’s the best way to do it?

Absolutely! Freeze it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag. It will keep for several months.