Sweet Chili Chutney

Sweet and spicy dried red chili chutney

I love condiments and chutneys as much as I love vegetables in my meal, I always stock some seasonal pickle and  chutneys in my kitchen. Along with the regular green chutney and tamarind chutney I often make different fruit chutneys and pickles like –Kiwi mint chutney, Pineapple chutney , Orange pickle  , Grape pickle , Fruit and nut chutney  and many more varieties.

I love spicy food so want to make my own sweet chili chutney as the store brought ones have garlic and i don’t consume garlic so when I saw this sweet chili chutney in a t.v show I note the recipe and immediately tried it and since then this is my favorite chutney ,so when I made it again last week I thought to share it here .

This sweet chili chutney is very popular dip of Thai and Chinese cuisine and goes very well with any fried snack and rice preparations.

 

Do try this sweet chili chutney and you all will surely love it. it can be served as a dip with any fried snack, with rice ,as a side dish with your meal , great as a sandwich spread too

Sweet Chili Chutney

Sweet and spicy dried red chili chutney

• CourseChutney /Dips
• CuisineThai cuisine

Prep Time

10Minutes

Cook Time

15minutes

Prep Time 10Minutes

Cook Time 15minutes

Ingredients

• 30 Kashmiri red chiliesdried
• 1/2cup Sugar / Chini
• 1cup White vinegar /sirka
• 1tbsp Ginger / AdrakGrated
• 1tsp Cumin Seeds / Sabut Jeerapounded
• 1tbsp Cooking Oil
• salt to taste

Instructions

1. Remove the seeds from the red chilies.(optional)
2. Make small pieces of red chili and soak them in vinegar for about 2 hours and then grind to make a fine paste
3. In a pan add 1/3 cup water and 1/2 cup sugar and cook till sugar melts.
4. Now add the ground chili paste,salt,3 tbsp of water and cook for few minutes
5. In a pan heat the oil and add 1 tbsp of grated ginger and saute
6. Now add 1 tsp of pounded cumin and stir
7. Add this to the chili mixture.
8. Now add 3 tbsp of water in it and simmer till it thickens like a sauce.
9. Store in a glass jar when it cool down completely

Recipe Notes

Serving suggestion- can be served as a dip with any fried snack  or as a sandwich spread

NOTE-

You can increase the quantity of sugar to 3/4 cup if you want it to be on sweeter side.

Keep refrigerated after a week for a long shelf life.

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Posted in: Indian Cook