Best 3 Chili Chutney Menu Recipes

**Explore the Spicy and Versatile World of Chili Chutney: A Culinary Journey Through Diverse Flavors and Textures**

Embark on a culinary adventure with chili chutney, a tantalizing condiment that adds a burst of flavor and complexity to your meals. Made from a blend of chilies, vinegar, sugar, and spices, this versatile sauce offers a range of heat levels and taste profiles, catering to various palates and preferences. From the fiery and robust flavors of the traditional Andhra-style chutney to the sweet and tangy notes of the Goan version, each recipe in this collection promises a unique taste experience. Whether you're looking for a spicy kick to complement your savory dishes or a sweet-and-sour accompaniment to your snacks, chili chutney is guaranteed to elevate your culinary creations. With its vibrant colors and enticing aromas, this versatile condiment adds a touch of excitement and depth to every bite. So, prepare to tantalize your taste buds and embark on a flavor-filled journey with our specially curated selection of chili chutney recipes.

Let's cook with our recipes!

CHILLI CHUTNEY

Chilli Chutney image

Make and share this Chilli Chutney recipe from Food.com.

Provided by rob9894

Categories Chutneys

Time 1h10m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup hot chili pepper
1 cup sugar
1 cup sultana
1 cup vinegar
1 cup onion

Steps:

Chop chillies and onion.
Simmer all ingredients stirring regularly to prevent catching, until a nice rich brown colour.
Bottle into sterilised jars, put lids on when cold.

GREEN CHILE CHUTNEY

Green Chile Chutney image

In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna

Provided by Maneet Chauhan

Categories condiments, dips and spreads

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons chana dal
1 cup tightly packed fresh cilantro leaves
1/2 cup tightly packed fresh mint leaves
1 (3-inch) knob fresh ginger, peeled with a spoon and coarsely chopped
3 garlic cloves
3 serrano chiles, halved and seeded
1 tablespoon fresh lemon juice, plus more to taste
1 teaspoon chaat masala
1/2 teaspoon roasted ground cumin
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more to taste
Pinch of hing (asafetida)

Steps:

Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

CORIANDER, MINT, AND CHILI CHUTNEY

Coriander, Mint, and Chili Chutney image

Categories Condiment/Spread Sauce Food Processor Ginger Quick & Easy Yogurt Mint Summer Honey Jalapeño Cilantro Gourmet

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 cup packed chopped fresh coriander
1/3 cup packed chopped fresh mint leaves
1 tablespoon finely chopped fresh jalapeño pepper, not seeded, or to taste (wear rubber gloves)
1/2 teaspoon minced garlic
1 teaspoon minced peeled fresh gingerroot
2 tablespoons fresh lemon juice
1/8 teaspoon ground cumin
1 teaspoon honey or sugar, or to taste
1/4 cup plain yogurt

Steps:

In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.

Tips:

Choose the right chilies: For a milder chutney, use milder chilies like poblanos or Anaheims. For a spicier chutney, use hotter chilies like habaneros or scotch bonnets.
Roast the chilies: Roasting the chilies brings out their flavor and adds a smoky depth to the chutney.
Use a variety of spices: The spices you use in your chutney will depend on your personal preferences. Some common spices include cumin, coriander, turmeric, and fenugreek.
Balance the flavors: A good chutney should have a balance of sweet, sour, and spicy flavors. If your chutney is too sweet, add some lemon juice or vinegar. If it's too sour, add some sugar or honey. And if it's too spicy, add some yogurt or coconut milk.
Be patient: Chutney gets better with time. Allow it to sit for at least a few days before serving, to allow the flavors to meld and develop.

Conclusion:

Chili chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for grilled meats, roasted vegetables, and even sandwiches and wraps. With so many different recipes to choose from, there's sure to be a chili chutney that everyone will enjoy. So get creative and experiment with different flavors and ingredients. You might just surprise yourself with how delicious chili chutney can be.