Kempu Chutney (Red Chutney Recipe)

Hello friends, today I am thrilled to share with you one of my favorite chutney recipes – Kempu Chutney, also known as Red Chutney.

This versatile South Indian condiment is a fiery and tangy blend of red chilies, onion, and spices that will add a bold and delicious flavor to any dish.

It’s perfect for those who love spicy food and can be enjoyed with different breakfast dishes like idli or dosa or even with lunch or dinner dishes like rice or roti.

So, let’s get started and learn how to make this mouthwatering chutney!

5 Reasons You’ll Love This Kempu Chutney Recipe

1. Quick and Easy: One of the best things about this chutney recipe is how simple and quick it is to make. You only need a few ingredients and a blender to create a delicious and flavourful chutney in minutes.
2. Bold and Flavorful: With its combination of fiery red chilies, tangy tamarind, sweet jaggery, and fragrant coriander, Kempu Chutney is an incredibly flavorful condiment that adds a punchy flavor to any dish.
3. Healthy and Nutritious: Made with only fresh and natural ingredients like red chilies, onion, garlic, and coriander, this chutney is packed with nutrition and is free of preservatives and additives.
4. Versatile: This chutney can be enjoyed with a variety of dishes, so you can use it as a dip, a spread, or a marinade.
5. Long Shelf Life: You can store this chutney in an airtight container in the refrigerator for up to 10 days, which makes it a great condiment to prepare ahead of time.

Recommended Equipment

• Blender: A blender is essential to create a smooth and consistent chutney.
• Small Pot: A small pot is needed to boil the red chilies.
• Pan: You’ll need a pan to fry the onions.

Ingredients You’ll Need

• 10 dry red chilies: This is the main ingredient that gives the chutney its signature spice and vibrant color.
• 1 onion roughly chopped: The onion adds a mild sweetness and a soft texture.
• 2 tsp jaggery: This natural sweetener balances out the heat from the red chilies and the tanginess from the tamarind.
• Small marble-sized tamarind or 1 tsp tamarind extract: Tamarind gives the chutney its distinctive tanginess.
• 1/2 tsp cumin seeds: Cumin seeds are toasted and ground to add a smoky and earthy flavor.
• 2 coriander stalks roughly chopped: Coriander adds a fresh and aromatic flavor to the chutney.
• 4-5 garlic cloves: Garlic adds a pungent and slightly sweet flavor.
• Salt as needed: Salt enhances the flavors of the chutney and balances out the sweetness and sourness.
• 1 tbsp oil: Oil is used for frying the onions and tempering the mustard seeds.
• 1/4 tsp mustard seeds: Mustard seeds are tempered in hot oil to add a nutty and slightly bitter flavor.

How To Make Kempu Chutney

1. Boil 10 dried red chillies in a small pot with enough water for 3-4 minutes until they are soft. Cover and keep aside for ten minutes.
2. While the red chilies are soaking, heat 1/2 tsp oil in a pan and fry 1 onion roughly chopped on low flame until translucent. Remove from heat and let it cool down.
3. In a blender, add the soaked red chilies, roasted onions, 4-5 garlic cloves, 2 stalks coriander roughly chopped, small marble-sized ball of tamarind, 2 tsp jaggery, 1/2 tsp cumin seeds, and salt as needed.
4. Pulse the ingredients a few times until coarsely ground, adding a few drops of water if necessary.
5. Grind into a not-so-smooth paste and remove into a bowl.
6. In a small pan, heat 1 tbsp oil, and once hot, add 1/4 tsp mustard seeds. As they crackle, remove from heat.
7. Immediately add the tempering to the chutney and mix well.
8. The Chutney is ready to serve with your favorite dishes!

5 Expert Tips and Tricks for The BEST Chutney

• Soak the red chilies well: This crucial step will make the chilies soft and easy to grind in the blender.
• Use fresh spices: To get the best flavors, always use fresh ingredients like coriander, cumin, garlic, and onion.
• Adjust the spice level to your taste: If you love your chutney spicy, add more red chilies or adjust the amount of chili powder as needed.
• Use jaggery instead of sugar: Jaggery gives the chutney a unique sweetness that complements the other flavors.
• Store the chutney in an airtight container: To keep the chutney fresh for longer, store it in an airtight container in the refrigerator.

Uses For Kempu Chutney

This versatile chutney can be used in many ways, including as a:

1. Dip for chips or crackers
2. Spread for sandwiches or wraps
3. Marinade for grilled vegetables or meats
4. Topping for soups or stews
5. Accompaniment for idli, dosa, or akki roti
6. Mix-in for rice or noodle dishes
7. Flavorful addition to stir-fries or curries
8. Topping for pizzas or savory tarts
9. Dip for raw veggies like carrots, celery, and bell peppers
10. Dressing for salads and veggie bowls

Recipe Variations

• Add peanuts or cashews to the chutney for a nuttier flavor and texture.
• Substitute the red chilies with green chilies for a milder version of the chutney.
• Add grated coconut to the chutney to create a creamy and rich texture.
• Use lemon juice instead of tamarind extract for a tangy and fresh flavor.
• Add fresh mint leaves to the chutney for a refreshing twist.

Substitutions

• If you are allergic to garlic, you can use ginger instead.
• Instead of tamarind, you can use lemon juice or lime juice.
• If you can’t find jaggery, you can use brown sugar or maple syrup.
• You can use any cooking oil instead of the recommended oil.
• If red chilies are not available, you can use chili powder or paprika instead.

Storing, Freezing, and Reheating

• Storing: Store the chutney in an airtight container in the refrigerator for up to 10 days.
• Freezing: You can also freeze the chutney in an airtight container for up to 2 months. Thaw in the fridge overnight before using.
• Reheating: When reheating the chutney, microwave it for a few seconds or heat it on the stovetop over low heat until warm.