Spicy Jalapeno Chutney Recipe – Authentic Indian Condiment

Last Updated on 4 months by Neha Deshmukh

Spicy Jalapeno Chutney Recipe – Authentic Indian Condiment

Hey everyone! If you’re anything like me, you live for a good chutney. It’s that little something extra that takes a simple meal and turns it into a feast. Today, I’m sharing my go-to recipe for Spicy Jalapeno Chutney – a vibrant, flavorful condiment that’s become a staple in my kitchen. I first made this when I was craving something with a bit of a kick, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average chutney. The jalapenos bring a wonderful freshness and a gentle heat that’s seriously addictive. It’s a fantastic balance of spicy, tangy, and slightly sweet. Plus, it’s surprisingly versatile – perfect with biryani, chapati, rice, or even as a spread for sandwiches. Trust me, once you try this, you’ll be putting it on everything.

Ingredients

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

• 1 lb Jalapeno Peppers or mild chili
• 1 Dry Red Chili
• 2 Whole Cloves
• 1 Cinnamon Stick (1 inch piece)
• 1 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• ½ cup Roasted Peanuts
• ¼ cup Sesame Seeds
• 1 tsp Oil (for initial sautéing)
• 1 small Onion
• 1 inch piece Ginger
• 3 Garlic Cloves
• 1 tsp Tamarind Concentrate
• 2 cups Water (divided – 1 cup + 1 cup)
• 1 Tbsp Oil (for final cooking)
• ¼ tsp Turmeric Powder
• Red Chili Powder (to taste)
• Salt (to taste)
• Jaggery or Sugar (to taste)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Jalapenos: These are the stars of the show! Feel free to adjust the quantity depending on your spice preference. Removing the seeds will tone down the heat.
• Tamarind Paste: This adds a lovely tanginess that really balances the spice. You can find it at most Indian grocery stores, or even online. Don’t skip it – it makes a huge difference!
• Spice Variations: Traditionally, this chutney varies a lot by region. Some families add a pinch of asafoetida (hing) for extra depth, while others prefer a different blend of roasted spices. Feel free to experiment and make it your own!
• Peanuts: Roasting the peanuts really brings out their flavor. You can buy pre-roasted peanuts, or roast them yourself in a dry pan until golden brown.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to build that amazing flavor base. Dry roast the dry red chili, cloves, cinnamon, cumin, and coriander seeds in a skillet until fragrant. This usually takes just a few minutes – you’ll smell when they’re ready! Set them aside to cool.
2. Next, toast the sesame seeds in the same pan until golden. Keep a close eye on them, as they burn easily. Set aside.
3. Now, dry roast the peanuts in the same pan. Once they’re lightly browned, remove the skins and set them aside too.
4. Heat 1 tsp of oil in the skillet and sauté the chopped onions until they’re a beautiful golden brown. This adds a lovely sweetness to the chutney.
5. Time to blend! Combine the roasted spices, sesame seeds, peanuts, sautéed onions, ginger, garlic, tamarind paste, and 1 cup of water into a blender. Blend until you have a super smooth paste.
6. In a separate non-stick pan, heat 1 tbsp of oil. Add the deseeded jalapenos and roast them until their skins turn sandy. This step is key for developing their flavor.
7. Pour the blended paste and the remaining 1 cup of water into the pan with the jalapenos.
8. Stir in the turmeric powder, salt, red chili powder (to your liking!), and jaggery or sugar. Mix everything well.
9. Cover the pan and simmer for 15-20 minutes, stirring occasionally. This allows all the flavors to meld together beautifully. You’ll know it’s ready when the chutney has thickened and the oil starts to separate.
10. Serve hot with your favorite Indian dishes!

Expert Tips

• Don’t be afraid to adjust the spice level! Start with a small amount of red chili powder and add more to taste.
• For a smoother chutney, you can strain the blended paste through a fine-mesh sieve before cooking.
• Using a good quality non-stick pan is essential to prevent the chutney from sticking and burning.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustment: Want it milder? Remove the seeds from the jalapenos and use less red chili powder. Want it extra spicy? Leave the seeds in and add a pinch of cayenne pepper!
• Festival Adaptations: This chutney is amazing during Diwali, adding a fiery kick to festive snacks. It’s also fantastic with Eid biryani or served alongside a hearty Punjabi meal during Baisakhi.
• My Family’s Twist: My aunt always adds a tiny squeeze of lemon juice at the end for an extra burst of freshness. It’s delicious!

Gluten-Free Serving Suggestions

This chutney is naturally gluten-free! Enjoy it with:

• Gluten-free roti or chapati
• Steamed rice
• Biryani
• As a dip for gluten-free vegetable sticks

Storage Instructions

Let the chutney cool completely before storing. Transfer it to an airtight container and refrigerate for up to a week. You can also freeze it in small portions for longer storage.

FAQs

What is the shelf life of this Jalapeno Chutney?

Refrigerated, it will last about a week. Frozen, it can last for up to 3 months.

Can I use fresh chili peppers instead of dry red chilies?

You can, but the flavor will be slightly different. Use about 2-3 fresh red chilies, adjusting to your spice preference.

What is tamarind paste, and where can I find it?

Tamarind paste is made from the pulp of the tamarind fruit. It has a sweet and sour flavor. You can find it at Indian grocery stores or online.

Can I make this chutney ahead of time?

Absolutely! In fact, the flavors develop even more overnight.

What is the best way to adjust the spice level of this chutney?

Start with a small amount of red chili powder and add more gradually, tasting as you go. Removing the seeds from the jalapenos also helps reduce the heat.