Dry Chilli Chutney

Dry chilli chutney will definitely mouth water people who love spicy food. This is a most spicy chutney that always has a place in my refrigerator. You can make this chutney and refrigerate it for about two weeks. This goes well with Idli or Dosa.

Dry Chilli Chutney

YIELD – 1 cup


Dry Red Chillies - 20
Garlic - 10 (small pods)
Tamarind - 2 seed sized
Salt - as per taste
Oil - 2 tbsp.
For Seasoning:
Mustard - 1/2 tsp.
Urid dhall - 1/2 tsp.
Curry leaves - 1 spring


  1. Soak tamarind in 1 tbsp water.
  2. Grind dry chilli.
  3. Add salt and grind it again to a close to fine powder.
  4. Add soaked tamarind and grind well.
  5. Add garlic pods and grind coarsely.
  6. Heat oil in a pan and season it.
  7. Add this to the ground paste.
  8. Serve it with Idli, dosa or pongal.


  • Do not add more than the mentioned amount of garlic as it has got dominating flavor. If the garlic pods are big reduce the amount.

Linking to the event "SYF&HWS - CHILLI"  of Summies's Cuilinary Bites 



Shobha said...

Very nice recipe..I love spicy chutneys..

Wish i live near you,wat a super tempting chutney..

Very spicy n yummy chutney.

Akila said...

looks so tempting... with beautiful cliks...

Event: Dish Name Starts With M


Divya A said...

Wow spicy chutney :)
Participate & win prizes
The Master Chef Contest
You Too Can Cook Indian Food Recipes

~Today's Recipe~
Immediate Raw Mango Pickle

anjana said...

loved this hot and tempting chutney..you have a nice blog and wonderful recipes!

Google Analytics Alternative