Killer Red Chutney
Spice up your side dishes like Dhokla, Paratha, Bread slices or anything with a dash of this killer Red chutney and you are good to go.
I tasted this Killer Red Chutney in my native place few years back but I didn’t have its proper recipe but familiar with its ingredients. And one day with the magic of my hands and the taste, deep inside my mind created this version n Voilaa its taste exactly the same I tasted.
Magic of Ingredients
Home grown Fresh Red hot chillies is the heart of this Killer Red chutney but I replaced it with dried one here. I love Red Capsicum as they give a good deep red color and are not very heaty. This Chutney is quite versatile and made with just few ingredients.
The burnt flavour of the garlic enhances the taste of this chutney. Here I used Ganthiya which prevents this Killer Red Chutney watery overtime. Traditionally Stone grinder (सिलबट्टा) is used in villages to make this paste, but my skin and eyes are not chili friendly, hence I just quick grind everything. I make this chutney regularly as Just a little is enough to spice up any dish.
Ok - So you are interested to know how you can use it.
- Makes a fantastic spread over Dhokla with Green Chutney and you are good to go with a fancy Dhokla Cake.
- Besides being super fresh and flavourful, this Red Chutney is quite versatile. It tastes fabulous as a dipping sauce for plain salty cookies, toasts or chips too.
- Spice up your Cucumber, Guava, Salads and Soups with a dash of this Killer Red Chutney – much needed in monsoon and winter season.
- Give your Khichdi, Rice, Pasta, Maggie a good kick with it.
- You can also make some off-beat pizza – Desi Style
- Makes a fantastic spread by mixing up with dahi or mayonnaise and spread over Bajri roti, Jowar roti, Bread or Plain Roti or Aloo Paratha as well – You are good to go with a fancy one.
These are just few examples, there are endless possibilities. I hope you like these combinations and make it a part of your kitchen stories.
Tips to make Killer Red Chutney
- To make Perfect and flavourful Killer Red Chutney, make sure you are using Fresh red capsicum and Tomato.
- Always apply oil on red capsicum and tomatos with a brush or fingers before roasting them so the skin is slip off easily.
- If the charred capsicum or tomatoes skin does not peel off easily, it may mean the pepper and tomato weren’t roasted long enough. Next time, try roasting a few minutes longer.
- If you don’t have Ganthiya you can replace it with peanuts, daliya or sev. These will help to thicken your chutney.
Adjust your Spiciness
I always prepare this Killer Red Cutney with Dry hot red chilles as they give spiciness. If you prefer less spicy then use Kashmiri red chilies as they give a good deep red color and are not very heaty. If you do not get Kashmiri red chilies, then use a variety of dry red chilies which are less hot. If not using the lesser hot chilies, then depending upon the heat in the chilies, reduce the amount. To make the chutney less hot, you can also deseed them.
Can I store this Killer Red Chutney in Refrigerator ?
Yes, You can store it.
This Killer Red Chutney stays good for 3 to 4 days in refrigerator if stored in a glass jar. However nothing beats the aroma and freshness of the freshly ground chutney.
Killer Red Chutney Recipe
Besides being super fresh and flavorful, this Killer Red Chutney Recipe is quite versatile. It tastes fabulous as a dipping sauce for Paratha, Dhokla, Nachos, plain salty cookies, toasts or chips and many more.
[cooked-sharing]
Wash properly and wipe Red peppers and Tomatoes.
Deseed dry hot red chilies and soak them in hot water to soften for 15 minutes.
Meanwhile apply some oil with a brush or fingers on the skin of red peppers, tomatoes and garlic pod and roast them on a wire rack on gas and once the skins are blackened remove them from the gas.
You can also roast them in an oven too.
Now let red peppers and tomatoes cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them. Because we apply oil before roasting, they’ll slip off easily.
When garlic is cool enough to handle, hold garlic head on the bottom. Pinch bottom of head with your fingers to squeeze out the individual cloves. You may have to use a sharp knife to remove some of them.
Transfer garlic cloves to a blender. Add peeled tomatoes and peppers, ganthiya, salt and cover and blend until very smooth.
Taste and add the additional salt if desired.
This chutney can be served at room temperature, chilled, or warmed. It tastes great either way.
Ingredients
Directions
Wash properly and wipe Red peppers and Tomatoes.
Deseed dry hot red chilies and soak them in hot water to soften for 15 minutes.
Meanwhile apply some oil with a brush or fingers on the skin of red peppers, tomatoes and garlic pod and roast them on a wire rack on gas and once the skins are blackened remove them from the gas.
You can also roast them in an oven too.
Now let red peppers and tomatoes cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them. Because we apply oil before roasting, they’ll slip off easily.
When garlic is cool enough to handle, hold garlic head on the bottom. Pinch bottom of head with your fingers to squeeze out the individual cloves. You may have to use a sharp knife to remove some of them.
Transfer garlic cloves to a blender. Add peeled tomatoes and peppers, ganthiya, salt and cover and blend until very smooth.
Taste and add the additional salt if desired.
This chutney can be served at room temperature, chilled, or warmed. It tastes great either way.
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