Red Chilli Chutney

Name: Red Chilli Chutney
Yield: Makes around 125 ml (½ cup)
Cuisine: Indian
Ingredients: ¾ tsp salt; 1½ tsp cornflour (cornstarch); 1½ tsp cornflour (cornstarch); 2 tbsp jaggery, grated (shredded); 1 tbsp Kashmiri chilli powder, plus 1 tsp; 1 tbsp ground fennel seeds; 2 tbsp lemon juice

Preparation info

Makes around
125
ml

Difficulty
Easy

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

Fiery flavours balanced with sweet jaggery and sharp lemon. This is a quick, no-blender chutney that you simply simmer, chill and serve. The thickening agent is cornflour (cornstarch), which gives the chutney a finish glossier than L’Oreal’s hottest new lippy. If you don’t have jaggery to hand, simply replace it with brown sugar.

Ingredients

1½ tsp cornflour (cornstarch)
1 tbsp Kashmiri chilli powder, plus 1 tsp
2

Asia
India
Side dish
Gluten-free
Vegan

Method

In a small bowl, stir together the cornflour (cornstarch) and 60 ml (2 fl oz/4 tbsp) cold water.
Pour 175 ml (6 fl oz/¾ cup) water in a saucepan and bring to a boil. Add the Kashmiri chilli powder, jaggery, lemon juice, ground fennel seeds and salt. Whisk well. Once the mixture comes to a rolling boil, add the cornflour slurry. Continue to whisk until thickened