Red Chutney for Sandwich |Red Chili Chutney

Vegan, gluten-free, red chutney for sandwich made from dry chillies. This red chili chutney is a perfect addition to any sandwich.

About the Recipe

This Red Chutney for Sandwich recipe calls for chilli paste using dry red chillies, ginger, garlic, peanuts and lemon juice. The use of fresh ginger and garlic imparts this chutney with an incredible flavour. The addition of peanuts gives this red chilli chutney a rich and creamy texture whereas, lemon juice balances out by adding a tangy zingy flavour.

This chilli chutney is prepared using Kashmiri chillies (dry), well known for imparting dark red colour to the food, and while at the same time, these are easy to tolerate. The consistency of this red chili chutney should be slightly thick enough to spread on the sandwich.

I believe chutney is the best way to uplift your regular food if you want to spice up your food.

Check out these chutney recipes that you can easily prepare at home like, Szechuan sauce, cilantro-mint chutney, green chutney, carrot chutney.

Reasons you will 💖this recipe

• Vegan and gluten-free recipe.
  
  
• All the ingredients are pantry-handy.
  
  
• Mildly spicy that won't hurt your palate.
  
  
• An easy, quick, and simple recipe that anyone can prepare.

Ingredients for red chutney

To prepare a red chutney sandwich, we need the following items:

• Dry red chillies
  
  
  • I use Kashmiri dry red chillies. I have used as such without removing seeds. If you like a less spicy version of the chutney, be sure to remove the seeds before soaking.
    
  • These are mildly spicy and give brilliant colour to the chutney.
    
  •  If Kashmiri red chillies are not available, use any dry red chillies you have in your pantry.
    
    

• Ginger
  
  
  • One inch of ginger is sufficient for the recipe.
    
  • Ginger aids digestion, and I believe it is the best way to include fresh ginger in our diet.
    
    

• Garlic
  
  
  • Use a fresh one if you can.
    
  • There is no comparison of using fresh garlic than store-bought paste.

• Lemon juice
  
  
  • Lemon juice adds sourness to the chutney and gives it a tangy taste.
    
    
    

• Oil
  
  
  • We need oil for tempering the chutney.
    
  • Any vegetable oil works best for the recipe. Be sure it to be odourless.
    
    
    

• Peanuts
  
  
  • Peanuts add a thick texture to the chutney.
    
    
    

• Spices
  
  
  • Salt, garam masala and red chilli powder (optional) for a spicer chutney version as per taste.

How to make red chili chutney?

For the full recipe, check out the video below.

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Step-1 Prepare chilli paste (Images below)

1. Soak dry red chillies in hot water for about 30 minutes. (Sufficient amount to cover all the chillies)
   
   
2. Add drained chillies, peanuts, garlic, ginger to the blender jar.
   
   
3. Blend them to a slightly coarse paste using water.

Step-2 Tempering (Images below)

1. Heat oil in a pan, add cumin and mustard one by one. Let them splutter.
   
   
   
2. Turn the heat to low. Stir in chilli paste and saute it for 3-5 minutes.
   
   
   
3. Add salt, garam masala and lemon juice as per taste.
   
   
   
4. Cook the red chutney till oil is separated. (Occasional stirring).

Once it is cooled down, transfer to a container.

Our red sandwich chutney is ready to serve.

How to store red chutney for sandwich

• It can stay fresh for up to 12-15 days if stored properly in the fridge.
  
  

• It is necessary to cool down the sauce completely before storing it.
  
  

• Store it in a clean, dry, airtight glass jar.
  
  
• Take care not to use a wet spoon each time you use sauce.

Tips n suggestions

1. Add sugar if you like a sweeter version of the chutney.
   
   
   
2. To prevent the chutney from sticking to the bottom, always cook this red chilli chutney on low heat.
   
   
   
3. To make this red sandwich chutney less spicy, remove the seeds from the chillies before using them.
   
   
   
4. If you want it to store for a long time, add oil in a little high quantity. It acts as a preservative.
   
   
   
5. Using peanuts is optional. But the addition of these in the chutney gives it a rich texture. It also helps tone down the heat.
   
   
   
6. To make it more spicer, add red chilli flakes or Sriracha sauce while tempering.
   
   
   
7. Always cool down before transferring to a jar/container for storage. I always leave it in the pan and store it the other day.
   
   
   
8. Store in a clean, airtight glass container.
   
   
   
9. Always store in the fridge.
   
   
   
10. Be sure to use a clean and dry spoon to scoop out the chutney.

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And if you try this spicy red chilli chutney, please let me know what you think!

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Recipe

Red Chutney for Sandwich | Red Chili Chutney

Vegan, gluten-free, red chutney for sandwich made from dry chillies. This red chili chutney is a perfect addition to any sandwich.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Appetizer, chutney

Cuisine Indian

Servings 25 teaspoons

Calories 27 kcal

Equipment

• Blender
• pan

Ingredients

  

Chilli paste

• 50 g Dry red chillies
• ½ cup Water
• 20 g Peanuts
• 4-5 cloves Garlic
• 1 inch Ginger

Tempering

• ¼ cup Oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 1 teaspoon Salt
• 1 teaspoon Garam masala
• 1 tablespoon Lemon juice

Instructions

 

Make a chilli paste

• Soak dry red chillies in hot water for about 30 minutes.
• Add drained chillies, peanuts, garlic, ginger to the blender jar.
• Blend to a slightly coarse paste using water. (approx half cup of water)

Tempering

• Heat oil in the pan. Add cumin and let it turn aromatic.
• Add mustard, and let it splutter.
• Stir in blended chilli paste. Cook for 3-5 minutes on low heat.
• Pour in salt, garam masala and lemon juice.
• Cook for 7-10 minutes or till oil is separated. (Cook on low heat)
• Let it cool down and transfer to a storage container.
• Store in the refrigerator.

Video

Notes

• Add sugar if you like a sweeter version of the chutney.
• To prevent the chutney from sticking to the bottom, always cook this red chilli chutney on low heat.
• To make this red sandwich chutney less spicy, remove the seeds from the chillies before using them.
• If you want it to store for a long time, add oil in a little high quantity. It acts as a preservative.
• Using peanuts is optional. But the addition of these in the chutney gives it a rich texture. It also helps tone down the heat.
• To make it more spicer, add red chilli flakes or Sriracha sauce while tempering.
• Always cool down before transferring to a jar/container for storage. I always leave it in the pan and store it the other day.
• Store in a clean, airtight glass container.
• Always store in the fridge.
• Be sure to use a clean and dry spoon to scoop out the chutney.

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Note: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

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Keyword Red chili chutney