Red Chutney for Sandwich - Red Chili Chutney

Reasons to💖 Chilli Chutney

• 100% vegan and gluten-free.
• Made with pantry staples.
• Mild heat that won’t overpower your palate.
• Quick and easy to make at home.

How to make Red Chili Chutney?

You can find tvideo below for chili oil chutney with dry chilies, but here is a quick overview of the procedure:

Step-1 Make the Chili Paste

1. Soak the dry red chillies in hot water for about 30 minutes, ensuring they are completely covered (image 1).
2. Drain the chillies and add them to a blender with peanuts, ginger, and garlic (image 2).
3. Blend into a slightly coarse paste, adding a little water if needed (image 3).

Step-2 Temper the Chutney

1. Heat oil in a pan. Add cumin and mustard seeds and let them splutter (image 1)
2. Lower the heat and add the chili paste. Sauté for 3-5 minutes, stirring (image 2)
3. Add salt, garam masala, and lemon juice to taste (image 3)
4. Cook until the oil separates from the chutney, stirring occasionally (image 4).

Let it cool completely before storing. Once it is cooled down, transfer it to a container. Your spicy red sandwich chutney is ready to enjoy!

Stoarge

• Store the cooled chutney in a clean, dry, airtight glass jar. Keep it refrigerated, it stays fresh for 12–15 days.
• Always use a clean, dry spoon to avoid spoilage.

Serving Suggestions

This spicy red chutney for sandwiches isn’t just for sandwiches — it’s super versatile! Here are some tasty ways to use it:

• Use as a spread on chicken mayo sandwiches, avocado cheese bread toast, wraps, or burgers for a spicy kick.
• Mix in dough of stuffed aloo paneer paratha, batter of egg parathas or egg veggie bites.
• Stir into plain yogurt or raita with vegetables for a quick spicy yogurt dip.
• Pair with Indian dosa, idli, or parathas for an extra burst of flavor.
• Add a spoonful to marinades for chicken, paneer or tofu for extra depth.

Expert Tips

• Remove chili seeds before soaking for a milder version of spicy chutney.
• Add a pinch of sugar for a sweeter version.
• A little extra oil acts as a preservative.
• Add red chilli oil or Sriracha sauce while tempering for extra chilli flavour.
• Peanuts help balance the heat and add richness, but you can skip them if needed.
• Always cool completely before storing. I often leave it in the pan overnight, then transfer it to a jar the next day.

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