Spicy Lemon Chili Chutney (Chettinad Style)
15 minutes
833 reads
About Spicy Lemon Chili Chutney (Chettinad Style)
Experience the vibrant flavors of South India with this authentic Chettinad-style Lemon Chili Chutney. A perfect balance of fiery chilies and zesty lemon, this chutney is a delightful accompaniment to idlis, dosas, and upma. The aromatic tempering of mustard seeds and urad dal elevates the taste to a whole new level.This recipe delivers a tangy and spicy chutney that's both easy to make and incredibly flavorful. The simple ingredients combine to create a complex taste that will awaken your senses. Get ready to elevate your South Indian breakfast!This recipe is perfect for those who love a little kick in their food, offering a delightful contrast of sweet and spicy flavors. The bright lemon juice cuts through the heat, creating a truly unforgettable culinary experience.
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
For the Chili Paste
For the Chutney
- 1 Lemon juiced
- 0.5 tsp Mustard Seed
- 0.5 tsp Gram black, split, urad dal
- 1 medium Onion finely chopped
- 1 tbsp Oil vegetable or coconut oil
- 1.5 tsp Salt or to taste
- 0.5 tsp Asafoetida hing
Instructions
Prepare the Chili Paste
- Dry roast the red chilies in a pan until fragrant. Let them cool completely. Grind the cooled chilies with a little water into a smooth paste using a blender.
Temper the Ingredients
- Heat oil in a pan. Add mustard seeds and let them splutter. Add the split black gram (urad dal) and asafoetida, sautéing until the dal turns golden brown.
Sauté the Onions and Chili Paste
- Add the chopped onions and sauté until they turn light pink. Stir in the chili paste and salt.
Simmer and Finish
- Cook, stirring occasionally, until the oil starts to separate from the mixture. Squeeze in the lemon juice, and remove from heat.
Serve
- The tangy and spicy Lemon Chili Chutney is ready! Serve it hot with idlis, dosas, or upma.
Recipe Notes
Expert Tips for the Best Lemon Chili Chutney
- For a smoother chutney, strain the chili paste before adding it to the pan.
- Adjust the amount of chilies to control the spice level. Start with fewer chilies and add more to your liking.
- For a richer flavor, use coconut oil instead of vegetable oil.
- If the chutney is too thick, add a tablespoon of water to adjust the consistency.
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Recipe Nutrition
Calories: 22kcalCarbohydrates: 2gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 1140mgFiber: 1gSugar: 1g
Nithya Ravi
Articles: 13
4 Comments
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This is wonderful! Can’t wait to taste it.
This looks so good! Can’t wait to cook it.
This looks fantastic! Appreciate the share.
This looks delightful! Thanks for the recipe.