Vegan, gluten-free, red chutney for sandwich made from dry chillies. This red chili chutney is a perfect addition to any sandwich.
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About the Recipe
This Red Chutney for Sandwich recipe calls for chili paste using dry red chilies, ginger, garlic, peanuts, and lemon juice. The use of fresh ginger and garlic imparts this chutney with an incredible flavor. Adding peanuts gives this red chili chutney a rich and creamy texture whereas, lemon juice balances out by adding a tangy zingy flavor.
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 you can easily prepare at home like Szechuan sauce, cilantro-mint chutney, green chutney, and carrot chutney.
Reasons you will 💖 chilli chutney:
- Vegan and gluten-free recipe.
- All the ingredients are pantry handy.
- Mildly spicy but won't hurt your palate.
- An easy, quick, and simple recipe that anyone can prepare.
Ingredients for spicy red chutney
To prepare a red chutney for sandwich, you need the following items:
- Dry red chillies
- I use Kashmiri dry red chillies. I have used it 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 unavailable, use any dry red chillies 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 between using fresh garlic and 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 is odorless.
- 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?
Step-1 Prepare chili paste (Images below)
- Soak dry red chillies in hot water for about 30 minutes. (Sufficient amount to cover all the chillies)
- Add drained chillies, peanuts, garlic, and ginger to the blender jar.
- Blend them to a slightly coarse paste using water.
Step-2 Tempering (Images below)
- Heat oil in a pan, and add cumin and mustard one by one. Let them splutter.
- Turn the heat to low. Stir in chilli paste and saute it for 3-5 minutes.
- Add salt, garam masala, and lemon juice as per taste.
- Cook the red chutney till the oil is separated. (occasional stirring).
Once it is cooled down, transfer it to a container. A super tasty spicy red sandwich chutney is ready to serve!!
Stoarge
- It can stay fresh for 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
- 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 a little high quantity of oil. 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.
- Add red chilli flakes or Sriracha sauce while tempering to make it spicier.
- 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.
- Use a clean and dry spoon to scoop out the chutney.
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And if you try this spicy red chili chutney, please let me know what you think!
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Red Chutney for Sandwich | Red Chili Chutney
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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.
- Refer to more tips in the post.
- Subscribe to my YouTube channel to stay updated on all my new videos!
Nutrition
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Zhen of greedygirlgourmet says
I have all the ingredients for this recipe and it sounds SO GOOD. Will make it asap!
Abhi says
Thank you! I am sure you will love it!!