August 27, 2008

Green, Red, Orange & Yellow Chilly Chutney

Certainly not for the faint of heart!
I remember asking for a Spice level 5 at the local Indian restaurant, and that comes nowhere close to this hot, very hot chilly chutney. My mother used to make this chutney entirely with green chillies, and it tasted great with the idlis and dosais.
I tried it out with this beautiful multi-colored chillies (Orange, Light and Dark green, Orange Red and Yellow) which I got from Costco in a small little bag. They sure did taste different, but in a good way.

I used Sesame oil & jaggery in the recipe, since that helps to bring down the heat of the chutney a little bit, so it is not overwhelmingly hot.
If you are not used to spicy/hot stuff, this maybe a little difficult to stomach, and I recommend trying with more onions and lesser chillies.

I served them with coconut sevai (Rice noodles) and was just too good.
You could serve it along with idlis, dosais, or even spread a little on the bread before you make your sandwiches.

So try it out, and let me know how it went, and I am sure at least a few of you might end up with "What was she thinking?" Maybe you can then come back and leave a couple of angry comments :)

Green, Red, Orange & Yellow Chilly Chutney


Multi colored chillies - 10 to 15
Red baby onions - 3 to 4
Cumin seeds - 1 tbsp
Curry leaves - 10 to 12 leaves
Garlic - 2 to 3 cloves crushed
Ginger - 2 inch root skin removed
Jaggery (Brown sugar) - 1/2 tsp
Cilantro - 1/4 cup chopped
Sesame oil - 3 tbsp
Asafoetida - 1/4 tsp
Salt - To taste


Mustard seeds- 1 tsp
Urad dhal (Lentil) - 1/2 tsp
Curry leaves - A few
Sesame oil - 1 tsp


Heat oil in a pan, add curry leaves, ginger, garlic, cumin seeds, asafoetida, and the onions and saute.

Cut the chillies into smaller pieces and add to the pan.

Roast them till they are slightly tender (we will cook them again, after grinding, so there is no need to cook them entirely at this point.)

Allow the chillies to cool and then toss them in the blender along with the salt, cilantro & jaggery and grind till you get a smooth paste.

Reheat the pan with a little oil and pour the blended chillies back into the pan and cover and cook on medium heat for about 15-10 min.

This is very hot to taste since it is made just with chillies, so taste carefully and then add salt if too hot, and also try drizzling a little oil to reduce the heat of the chutney.

In another pan, heat the oil for the seasonings, add mustard seeds, urad dhal & curry leaves. Wait till the mustard seeds splutter and the dhal turns golden brown.
Add to the chutney and mix before serving. Garnish with cilantro if you like and serve with coconut rice noodles (Coconut sevai or Idiappam as we call it)


  1. Chutney looks gud..I can feel is spicy taste...wonderful pics

  2. This chutney looks awesome and what a neat variation of the usual chutney's will try this for sure...:)

  3. Just another little point if I may suggest...there are a couple of color in my food events going could submit this for those events in case you are interested:)

  4. I thk I will try it with Thosai. Yum Yum....

  5. Once i bought, made curry with the chillis, the chutney is good idea, but the chillis were not spicy for me :) Looks perfect with sevai

  6. This sounds incredibly hot! I don't think I have the heart or the stomach for it, but I sure enjoyed reading about it and your pictures!
    Nice to have found your blog: I am adding you to my blogroll.

  7. The chilis look fiery enough and I love fiery stuff..great pics...

  8. That chutney looks delicious. Thanks for sharing.

  9. The color of the chillies, the texture of the chutney. Everything is mind blowing divya. It looks so yummy.Wonderful combo with the sevai.

  10. That looks so spicy and would be lovely with that semia upma :)

  11. Hey Divya first time here very nice blog and loved this chutney reciepe. hey thank u so much for ur help

  12. Chutney looks really Hot and those colourful chillies look really drooling

  13. I have never heard of coconut noodles, but now I will have to check them out. Thanks for dropping by my blog and inquiring about whether rice is gluten-free. All forms of rice: brown, white, jasmine, basmati, etc. are gluten-free and would be perfect ingredients for the Go Ahead, Honey, It's Gluten-Free event.

  14. I found this one verrrrrryyyyy attractive,today i serched the grocery store for different colored chillies but i found only green one,i was sooooo disappointed...


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