Chilli Chutney

Preparation info
  • Makes

    150 ml

    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

A moreish, spicy, garlicky dip, this goes well with fried dishes and snacks like okra fries, samosas (lamb samosas and vegetable samosas) and prawn koliwada.


  • 25 g dried red chillies
  • 4 tsp coriander seeds
  • 2 tsp<


  1. Put the dried chillies into a bowl and pour on enough boiling water to cover. Leave to soak for 10 minutes.
  2. Meanwhile, put the coriander and cumin seeds into a dry frying pan and place over a medium heat. Let them warm up and toast for 1–2 minutes, until fragrant.
  3. Drain the chillies and squeeze out any remaining water (wearing gloves, or do this betwe