garlic and red pepper chutney

October 29, 2014mayurisjikoni



Now that the festivities are over, its nice to get back to routine. Don’t get me wrong, I love Diwali. However, I tend to get so busy like everyone else and sometimes it seems that I am not going to be able to cope. Preparing mithai, full lunches, presents, treats, decorating the house, rangoli, diyas. The list is endless. I get so overwhelmed by the endless bookmarked recipes, that I want to prepare everything. Next Diwali I am going to make a list and stick to it. No stress and no fretting. The hot weather also does not help. By afternoon I am exhausted. This hot weather will now last till February. This time round for one of the Diwali lunches, where I had invited guests I wanted to make stuffed pepper as starters. Instead of buying the normal bell peppers, I decided to buy the long ones. The greengrocer assured me that they were just like the sweet peppers but only the shape was different. When I cut the pepper into half, instinct told me taste a wee bit. I did and my mouth was on fire. The peppers were hot! So a quick change of plans and I made chutney with the hot red peppers. The chutney went well with dhokras, dakor na gota and the little that is left, I’ll use it to make sandwiches.

Updated: 26/06/2018

This chutney still remains my all time favorite as it goes well with anything from pakoras(fritters) to sandwiches. Adding a bit of it to soups, dals, rice, smearing a bit on parathas, rotis. Its such a versatile chutney. What I like best about this chutney is that it stays for days in the fridge. I love adding more oil to it so that I can sometimes drizzle the oil on khichdi, papdi no lot or even patuda no lot.

Simple to make and you can make it according to your taste by by adding less or more chilis (peppers) or even the garlic. I prefer to leaves the seeds of the chilis to make the fiery hot sauce. Feel free to remove them if you want.


garlic and red pepper chutney 1

garlic and red pepper chutney 3

garlic and red pepper chutney 2

Makes about a cup

10-12 fresh red chilis or peppers (about 1 cup chopped)

¼ cup good vinegar (I like to use apple cider vinegar)

1 large bulb of garlic

½ tsp salt

½ tsp carom seeds (ajwain)

½ cup oil

  1. Cut the peppers into rings, discard the stem part. If you want to remove the seeds, cut it lengthwise and scrape out the seeds using a small spoon.
  2. Soak the chopped chilis or pepper in vinegar overnight.
  3. Next day peel the garlic and chop it into pieces.
  4. Put the chopped chilis and garlic in the blender jug along with the vinegar and grind it to a coarse paste.
  5. Heat oil in a saucepan over medium heat.
  6. Add carom seeds.
  7. As soon as the seeds begin to sizzle, add the chili garlic paste.
  8. Stir fry the mixture till it becomes hot.
  9. Lower the heat and let it simmer for 3-4 minutes.
  10. Add salt and mix well.
  11. Store the chutney in a glass jar.


  • Add more oil if you like. Heat the oil properly before adding it.
  • If the chutney is not hot then add some chili powder while you are simmering it.


A little note:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


You may want to check out the following chutneys:

Blog post


Blog post
green apple and spring onion chutney


Blog post
onion mango chutney

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  • Amrita Roy

    October 30, 2014 at 9:10 am

    Spicy chutney

  • Shobha

    November 3, 2015 at 5:41 pm

    I love spicy chutneys. Always have this in stock.

  • Cindy Gordon

    November 3, 2015 at 6:07 pm

    Oh this looks great. My husband loves chutneys!

  • Jolly Homemade Recipes

    November 3, 2015 at 6:47 pm

    I love varities of chutneys..yummy !!

  • Elizabeth R.

    November 4, 2015 at 8:11 pm

    Nice chutney. I love spicy versions too!

  • Varada

    June 27, 2018 at 5:45 am

    Sounds super spicy! I like the idea of using the oil and chutney to flavor other dishes.

    1. mayurisjikoni

      June 27, 2018 at 6:16 am

      Thanks Varada.

  • Srivalli Jetti

    June 27, 2018 at 8:18 am

    That chutney surely looks super spicy!..very nice pictures..would surely want to try it sometime.

    1. mayurisjikoni

      June 27, 2018 at 1:14 pm

      Thanks Srivalli.

  • Harini

    June 28, 2018 at 5:28 am

    Wow! Looks so fiery and flavorful.

    1. mayurisjikoni

      June 29, 2018 at 7:59 pm

      Thanks Harini.

  • Priya Suresh

    June 30, 2018 at 10:13 am

    An absolute treat for spicy lovers. What an aromatic chutney and am sure this chutney will definitely some spicy lovers at home.

    1. mayurisjikoni

      July 6, 2018 at 1:15 am

      Its a pretty versatile chutney, though I don’t eat extras-icy food, a little bit of the chutney mixed into a dish helps to make it so tasty.

  • gayathriraani

    July 2, 2018 at 11:37 am

    That is a fiery hot chutney and love the vibrant colour. We make something similar but with tamarind instead of vinegar…

    1. mayurisjikoni

      July 2, 2018 at 9:05 pm

      Thanks Gayathri.

  • Renu

    July 2, 2018 at 1:33 pm

    yum yum…this looks super spicy and inviting.

    1. mayurisjikoni

      July 2, 2018 at 9:04 pm

      Thanks Renu.

  • Annapurnaz

    July 3, 2018 at 6:55 pm

    This is such a hot chutney. My son will surely love it

    1. mayurisjikoni

      July 6, 2018 at 12:56 am

      Thanks Ritu.

  • cookingwithsapana

    July 7, 2018 at 10:47 pm

    Garlic and red pepper chutney looks so tempting. I am drooling over looking at the pictures..

    1. mayurisjikoni

      July 8, 2018 at 2:48 am

      Thanks Sapana.

  • chefmireille

    July 10, 2018 at 5:48 am

    love the bright vibrant color of this chutney

    1. mayurisjikoni

      July 10, 2018 at 5:52 am

      Thanks Mireille.

  • preeti garg

    August 7, 2018 at 1:04 pm

    wow.. looks so perfect and lovely dip recipe.

    1. mayurisjikoni

      August 9, 2018 at 5:19 am


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