Chutneys are a quintessential part of many cuisines, offering a delightful balance of sweet, sour, and spicy notes that can elevate any meal. Whether you’re pairing it with a rich curry, using it as a dip for appetizers, or spreading it on a sandwich, a good chutney can transform ordinary dishes into extraordinary culinary experiences.

Today, we’re going to dive into making a vibrant and flavorful spicy chutney, inspired by the ingredients in our image. This recipe brings together the fiery kick of dried red chilies, the pungent aroma of garlic and ginger, the subtle sweetness of onion and sugar, and the refreshing zest of cilantro and vinegar, all rounded out with the unique tang of yogurt and the earthy pop of mustard seeds.

This chutney is incredibly versatile and allows for some personal customization based on your spice preference. Let’s get cooking!

Spicy Chutney Recipe

Yields: Approximately 1.5 cups Prep time: 15 minutes Cook time: 20-25 minutes

Ingredients:

1 cup dried red chilies (stems removed, can be soaked in warm water for 15 minutes if you prefer a less intense heat and easier blending)
1 medium onion, roughly chopped
4-5 cloves garlic, peeled
1-inch piece ginger, peeled and roughly chopped
1/4 cup fresh cilantro, roughly chopped
2 tablespoons white vinegar
1/4 cup plain yogurt (full-fat or low-fat)
2 tablespoons sugar (adjust to taste)
1 teaspoon mustard seeds
1 teaspoon salt (adjust to taste)
2 tablespoons cooking oil (vegetable or canola)
Water, as needed for blending

Instructions:

Prepare the Chilies: If you prefer a milder chutney or want to make blending easier, soak the dried red chilies in warm water for 15 minutes. Drain thoroughly before proceeding. For a more intense heat, skip soaking.
Make the Paste: In a blender or food processor, combine the soaked/dried red chilies, chopped onion, garlic, ginger, and cilantro. Add a splash of water (about 1/4 cup) to help with blending. Process until you have a relatively smooth paste. You might need to add a little more water, one tablespoon at a time, to reach your desired consistency, but avoid making it too watery.
Temper the Mustard Seeds: Heat the cooking oil in a medium saucepan or karahi over medium heat. Once hot, add the mustard seeds. Let them splutter and pop, which usually takes about 30 seconds to 1 minute. Be careful not to burn them.
Cook the Chutney: Add the chili-onion paste to the saucepan with the tempered mustard seeds. Stir well to combine. Cook on medium-low heat, stirring frequently, for about 10-15 minutes, or until the raw smell of the onions and garlic dissipates and the mixture thickens slightly. The oil will also start to separate from the chutney.
Add Remaining Ingredients: Stir in the vinegar, yogurt, sugar, and salt. Mix thoroughly. Continue to cook for another 5-7 minutes, stirring occasionally, allowing the flavors to meld and the chutney to thicken further. Taste and adjust sugar or salt as needed. If you prefer a thinner consistency, you can add a tablespoon or two of hot water.
Cool and Store: Remove the chutney from heat and let it cool completely. Once cooled, transfer the spicy chutney to a clean, airtight jar.
Serve: This chutney is ready to be enjoyed immediately!

Storage: Store the spicy chutney in an airtight container in the refrigerator for up to 2-3 weeks.

Serving Suggestions:

Serve as a side with grilled meats or vegetables.
Use it as a dipping sauce for samosas, pakoras, or spring rolls.
Spread it on sandwiches or wraps for an extra kick.
Mix it with plain rice for a quick and flavorful meal.
Dollop it alongside your favorite curries or daals.

Enjoy the vibrant flavors of your homemade spicy chutney!