Khandani Lal Chutney - Red Chili Sauce Recipe

by - 6:07 PM

Amongst the Roohafza and the pakoras, what I look forward to the most in Ramzan food indulgence is my family's most prized, yet simple, lal (red) chutney. I remember my first memory of dipping the hot, crispy pakora in this chili sauce and taking a bite. The level of heat from the pakora and the chutney clashed, merged with flavors, bursting in my mouth. This is the kind of moment you just can't stop reliving, closing your eyes and going mmm.

Red Chili Sauce Recipe, Food blog, Red sauce, delicious food recipes, food blogger, food reviews, red alice rao, redalicerao























My grandmother (father's mother) passed on this recipe to my mother and now the entire family, as well as extended family and friends, send requests to stock up on this piquant delight. Every person to date who have visited our home and tasted this chutney always requests for the recipe or some chutney to take back with them. This chutney has never failed to impress even once. My mother, after seeing my love for food intensifying this year, finally shared the recipe with me. I am , obviously, going to share it with the world now.

You can pair it up with almost anything. Samosas and Pakoras, Daal Chawal, Pulao, Parathas and Biryani; I even tried it with burger and pizza. A versatile sauce that will tingle your senses in all the right ways.

Ingredients for Red Chili Sauce

Desi housewives are the worst when it comes to explaining recipes. Though oddly when they are talking to each other they make sense. I have never understood the concept of "Andazan" (approximately as per you think fit) and "Zara Sa" ( just a bit) as the definition of everything they use while cooking. If I ask  my mother "how much garlic did you use in that dish?" her typical answer is "Buss andazan" (As I see fit, as per taste). It was very hard for me to convert her "approximations" to actual quantities for this recipe.

- 6 to 7 Lal Deghi Mirch (large dried red chillies pre-soaked in water for a couple of hours)

- 1/2 a cup of Tamarind pulp

- 6 to 8 cloves of garlic

- 1/2 a cup mint leaves (or as per preference as it gives a good punch)

- 2 tbsp Sugar ( I prefer brown sugar or gurh)

- 1 tsp Salt


Directions for making Red Chili Sauce

Red Chili Sauce Recipe, Food blog, Red sauce, delicious food recipes, food blogger, food reviews, red alice rao, redalicerao
Red Chili Sauce Recipe, Food blog, Red sauce, delicious food recipes, food blogger, food reviews, red alice rao, redalicerao

This is no rocket science, really. Just mix everything in a processor and puree. That is it. My grandma used to make this with a stone mortar and pestle. You can do that if you have the time and patience but it does add that earthy aftertaste. This can fill up to two jam jars and can be stocked in the refrigerator for a month. You can also freeze it in case you want to save it for a spiced up rainy day.

So there you go. Make it, get some pakoras, dip it and go mmmmm, cheers!


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6 comments

  1. Maliha thank you so much for the recipe. Some relative in my In-laws family once made this chutney and I couldn't ask her how to make this. But I am so glad that because of this recipe I will be able to make it perfectly😘❤

    ReplyDelete
    Replies
    1. Aww most welcome and I hope you enjoy it. Do share feedback :)

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  2. This sounds great, will try it for sure.
    GlamupGirls

    ReplyDelete
  3. Will show this to mum! She'd love to try it! :D Thanks for sharing!

    ReplyDelete
    Replies
    1. Do let me know what she thinks after making it :D

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