Why mustard oil here?

Anveshan kachi-ghani Mustard Oil gives this chutney its signature pungent bite and also helps preserve it.

Quite spicy. Use Kashmiri chillies for colour with milder heat, or deseed the chillies to tone it down.

How long does it last?

Up to 2 weeks refrigerated — the oil layer on top keeps it well.

Red Chilli (Lal Mirch) Chutney

Name: Red Chilli (Lal Mirch) Chutney
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 12 pieces Dry Kashmiri red chillies; 10 cloves Garlic; 1 tsp Cumin seeds; 1 tsp Tamarind; 1 tsp Salt; 2 tbsp Anveshan Wood-Pressed Mustard Oil

A bold, pungent red chilli-garlic chutney ground with Anveshan Wood-Pressed Mustard Oil — a little goes a long way with parathas and pakoras.

Time breakdown

Prep Time15 min

Cook Time0 min

Total Time15 min

Ingredients

Dry Kashmiri red chillies
Garlic
Cumin seeds
Tamarind
Salt
💡 You can also use Groundnut Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Red Chilli (Lal Mirch) Chutney

1
Soak the dry red chillies in warm water for 15 minutes until soft, then drain.
2
Grind the chillies with garlic, cumin, tamarind and salt to a smooth paste.
3
Warm the Anveshan Mustard Oil until it just smokes, then cool slightly and mix into the chutney (heating tames its rawness).

Tips for the Best Red Chilli (Lal Mirch) Chutney

✓Soak the dry chillies until fully soft so the chutney grinds silky, not grainy.
✓Warm the Anveshan Mustard Oil to smoking then cool it slightly before mixing — this tames its raw sharpness.