Indian Red Chutney

As you may or may not be aware, my wife and I are completely falling in love with Indian cuisine. There is something about the warm flavors, and most likely the vegetables and non-meat options, that are so satisfying. One of their key, and important, parts of their cuisine is chutney. There are so many different types of chutneys to be used in so many of their meals. Basically a sauce that are served as a side dish, either to be dipped into, or served along the side. Typically made from vegetables or herbs, they can be made sweet or savory. When I decided to make the Indian Bhel Puri, I decided to make both a cilantro and mint chutney, as well as this red chutney that was so freaking delicious. It was so good that I was spreading it on sandwiches, and when no one was looking, taking a simple spoonful of it. A bit sweet, along with some nice spice makes this Indian red chutney something to be reckoned with.

Indian Red Chutney Recipe
Indian Red Chutney Recipe

For this recipe, I used an Indian chili spice, but you can use fresh red chilies if you desire.

Let’s get started.

Ingredients:

  • 2 whole tomatoes, quartered
  • 1/2 red onion, chopped
  • 3 whole garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 2 tbsp Indian kashmiri chili powder, or 10 red chilies
  • 1 tbsp tamarind paste
  • 1 tsp canola oil

Start by heating a skillet on medium heat. Add the oil, give a swirl, then toss in the cumin seeds, onion, tomato, and garlic. Cook for about 8 minutes, until the onion begins to soften, then add in the kashmiri powder. Give a good stir, then toss everything into a food processor, and buzz until you have a smooth chutney.

Indian Red Chutney Ingredients
Indian Red Chutney Ingredients

The end result is an awesome chutney that is sweet, and spicy, and one that packs a serious boost in flavor. You could serve this with pretty much anything, and goes perfect on an omelette as well. Hope you enjoy!

Indian Red Chutney
Author: 
Recipe type: Sauces
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 whole tomatoes, quartered
  • ½ red onion, chopped
  • 3 whole garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 2 tbsp Indian kashmiri chili powder, or 10 red chilies
  • 1 tbsp tamarind paste
  • 1 tsp canola oil
Instructions
  1. Start by heating a skillet on medium heat. Add the oil, give a swirl, then toss in the cumin seeds, onion, tomato, and garlic. Cook for about 8 minutes, until the onion begins to soften, then add in the kashmiri powder. Give a good stir, then toss everything into a food processor, and buzz until you have a smooth chutney.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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