Indian Spicy Chutney Recipe

I love, love, love this chutney and I need to have this with my lovely thosai, appam and more of the other Indian dishes. My mother’s one is really the best though. I don’t need anything else – just a good spicy one and I’m happy. It’s ridiculously easy with just a few ingredients! I feel like you can even have this with rice, mix it with vegetables and such.

  • 12 dried chillies (adjust according to spicy levels)
  • 1 big tomato
  • 1 red onion
  • 3 teaspoons olive oil
  • 1 tsp mustard seeds
  • A few curry leaves
  • Salt to taste

Here it goes…

  • Grind up the dried chillies, tomato and red onions.
  • Tip: To help grind the chillies easier – break, deseed and soak them in hot water for a little bit.
  • On a pan, heat up some oil and then add the mustard seeds. Be careful as it will pop.
  • Next add the curry leaves, followed by the grinded up paste.
  • Add salt to taste and cover this up to avoid any splashing. Lower down the heat.
  • The dish will thicken up and oil will separate a little.
  • Perfect! (Too much of oil separation won’t be good too)

It is so delicious, tasty and just wonderful!

Have you had spicy chutney before?

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