Kempu Chutney | Red Chutney Recipe
Fiery red & hot Kempu Chutney recipe with detailed step by step pictures. North Karnataka style Red Chutney recipe – red chilly chutney recipe.
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 10 Dry Red Chillies
- 1 Onion Roughly Chopped
- 2 teaspoon Jaggery adjust as needed
- Small Marble Sized Tamarind or 1 teaspoon Tamarind Extract
- ½ teaspoon Cumin Seeds
- 2 Coriander Stalks Roughly Chopped
- 4-5 Garlic Cloves
- Salt as needed
- 1 tablespoon Oil
- ¼ teaspoon Mustard Seeds
Instructions
- In a small pot with enough water, add 10 dry red chillies and boil for 3-4 mins. Cover and keep aside for ten minutes until they are soft.
- Meanwhile heat ½ teaspoon oil in a pan and add 1 onion roughly chopped.
- Fry on low flame until translucent. Remove from heat and let it cool down.
- In blender add the soaked red chillies, roasted onions, 4-5 garlic cloves, 2 stalks coriander leaves roughly chopped, small marble sized ball of tamarind, 2 teaspoon jaggery and salt as needed.
- Pulse a few times until the ingredients are coarsely ground, sprinkle some water if needed.
- Grind into a not so smooth paste and remove into a bowl.
- In a small pan heat 1 tablespoon oil and once hot, add ¼ teaspoon mustard seeds. As they crackle, remove from heat.
- Immediately add it to the chutney and mix well.
- Serve with akki roti or idli or dosa. Can be stored in air tight container for upto 10 days.
Notes
- Adjust the amount of jaggery depending on the spiciness of the chillies used.
- It is optional to add tempering and alternatively, chutney can be cooked in tempering for a few minutes too.
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