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.

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.

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

Dax Phillips

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Sauces

Cuisine Indian

Servings 6

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

Instructions

 

• 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.