My son, Devansh, has picked up my food habits. I don’t eat very spicy food and as a result I guess I introduced spices to Devansh a tad bit late. Up until he was 5 I think he stayed away from spicy food. Now he’s slowly cultivating the taste for it, which was bound to happen considering my husband’s side of family eat super spicy food. My mother-in-law (MIL) is an excellent cook and is forever making various types of pickles and chutneys. I have shared her green chutney recipe on the blog earlier, and like her green chutney this red chutney too is a great accompaniment to a whole many dishes. She makes the red chutney using these lovely red chili peppers, which she calls Reshampatti mirchi in Gujarati.
Relatives coming back from a visit to Gujarat or “des” as my MIL calls it bring these fiery red beauties; you do find them in Mumbai too in the western suburbs but they are not commonly available everywhere in the city. These Reshampatti chilies are quite hot but my MIL takes off the membranes inside the chilies to tone down their spiciness. That was something interesting I learned from her—I always thought seeds made the chili hot, turns out it’s the membrane. Devansh loves this red chutney. If I want to ensure he finishes his chila, thepla, or paratha in the tifiin, then I give this chutney along with it and I know it’s going to be finished. Well, at least the chutney part. 😀
Hope you like this Red Chili Pepper Chutney Recipe.
How to make red chili chutney? (Video)
Red chutney recipe made using red chili peppers known as Reshampatti mirchi in local languages.
- 10-12 red chili peppers (Reshampatti mirchi)
- 1-1.5 inch piece of ginger (roughly chopped)
- Half cup powdered (roasted) peanuts
- 3/4th tsp powdered (lightly roasted) cumin seeds / jeera
- 1 lemon (squeezed)
- Grease your palms with oil.
- Remove the stem, deseed, and cut each red chili pepper in 4 pieces.
- Add the chili pieces and the rest of the ingredients to a mixer jar.
- Grind in the mixer to make chutney.
- To make the chutney less spicy, remove the membranes from chilies after removing the seeds.
- This chutney freezes well. You can make it in bulk and store it in the freezer in an airtight container.