Craving Restaurant-style Spicy Chutney? Try It At Home With This Recipe

Chutney plays a pivotal role in Indian cuisine. It not only serves as a flavourful accompaniment, but also as a symbol of the diverse and rich culinary traditions of the subcontinent. Among the other flavours of chutneys, spicy chutney stands out for its bold flavour and significant cultural resonance. In this article, you will get to explore the recipe of how to make restaurant-style spicy chutney at home. Here’s how to easily prepare this chutney to amp up your meals.

Necessary ingredients:

1. Big onions: 3 pieces, peeled and chopped.

2. Ripe tomatoes: 4 pieces, peeled and chopped.

3. Dry Kashmiri chillies: 8 pieces for mild spiciness.

4. Tamarind: For tanginess.

5. Garlic: 5 large cloves with skin, for strong flavour.

6. Salt: To add taste to the food.

For Seasoning:

1. Mustard seeds: 3/4 teaspoon.

2. Urad dal: 1 tablespoon black gram for texture.

3. Dry red chilli: 1 piece for additional heat.

4. Curry leaves: A few for aroma and flavour.

5. Ghee: As required for frying and tempering.

Ways to prepare the dish:

1. Heat ghee in a pan over medium flame.

2. Add the chopped onions along with a pinch of salt. Fry until the onions become glassy and translucent.

3. Add the chopped tomatoes, dry Kashmiri chilies, garlic cloves with skin and tamarind. Continue to saute until the tomatoes are soft and everything is well combined.

4. Once the mixture is well-cooked and fragrant, turn off the heat and let it cool down.

5. Transfer the cooled mixture into a mixer jar.

6. Grind the mixture into a smooth paste without adding water. This helps to maintain the thick texture typical of the spicy chutney.

7. In a separate pan, heat some ghee.

8. Add mustard seeds and allow them to gasp.

9. Add urad dal and fry until it turns golden brown.

10. Add a dry red chilli and curry leaves and saute it.

11. Pour this tadka over the ground chutney.

12. Mix it well into the chutney.

13. Your restaurant-style spicy chutney will get ready to be served with idli, dosa or any other south Indian dish.

This chutney’s rich flavours will come from the sauteed onions, tomatoes and spices adding to its final delicious touch.