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Craving that bold, street-style flavor in your snacks? Try this spicy lal chatni in 5min — a fiery red chutney bursting with bold spices and tangy goodness! This quick red chutney recipe is perfect when you want to add a zesty kick to samosas, pakoras, momos, or even parathas. Made with simple ingredients and ready in no time, this easy Indian chutney delivers that authentic desi flavor without any garlic — ideal for those looking for a lal chutney without cooking.
Whether you’re prepping a chaat platter or just need a spicy chatni for snacks, this vibrant, street-style lal chatni will become your go-to recipe. No long cooking, no fancy ingredients — just a blender and 5 minutes of your time!
About Spicy Lal Chatni
If there’s one thing that can instantly elevate any Indian snack, it’s a spoonful of spicy lal chatni. This bright red, bold-flavored chutney has been a favorite in Indian kitchens for decades—and for good reason. Whether it’s smeared inside a kathi roll, drizzled over crispy pakoras, or served alongside momos, this Indian red chutney brings that perfect punch of heat, tang, and spice in every bite.
Historically, lal chatni originated in northern India, where it became a staple in roadside food stalls and dhabas. Using simple ingredients like dried red chilies, cumin, lemon juice, and a pinch of salt, this traditional Indian chutney has always been a go-to for spicing up everyday meals. What makes it special is its versatility—it’s made differently in every region, yet always delivers a bold and unforgettable flavor.
On my blog, I bring you a version that’s super quick and easy—yes, you can make this street style lal chatni in just 5 minutes! Perfect for busy days, last-minute guests, or anytime your taste buds need a little fire.
So whether you’re hunting for a quick chatni recipe, looking to recreate that classic street food flavor, or simply want to spice up your meals with something traditional yet timeless—this spicy lal chatni will not disappoint!
Ingredients – Spicy Lal Chatni
Dried red chillies – 8 to 10
Tomato – 1 (Medium Size)
Garlic Cloves – ¼ cup
Regular Salt – ½ tsp
Cumin Seeds – ¼ tsp
Black Salt – ¼ tsp
Lemon Juice – 1 tsp
Hot water for soaking
How to Make Spicy Lal Chatni Step by Step
1. Start by taking 8 to 10 dried red chillies. These are the heart of this chutney and give it that bold, red color and spicy flavor.
2. Place the chillies in a bowl.
3. Pour hot water over them until they’re fully submerged.
4. Let the chillies soak for about 15 minutes. This softens them and makes grinding easier.
5. Once soaked,remove the extra water.
6. Now transfer the chillies to a grinder jar.
7. Now, take 1 ripe tomato.
8. Dice it into small chunks.
9. Add it to the grinder. Tomatoes add a subtle tang and balance out the heat.
10. Peel about ¼ cup of garlic cloves.
11. Add garlic cloves to the grinder. Garlic adds depth and sharpness to the chutney.
12. Season with ½ teaspoon of salt.
13. ¼ teaspoon cumin seeds.
14. ¼ teaspoon of black salt.
15. These spices enhance the traditional Indian flavor.
16. Add 1 teaspoon of lemon juice. This brings in a fresh zing and helps preserve the chutney naturally.
17. Now grind everything into a smooth paste. If needed, add a teaspoon of water from the soaked chillies for a better consistency.
18. Your delicious, fiery spicy lal chatni is ready.
19. Pour it into a bowl.
20. Store in an airtight container in the fridge for up to 6–7 days.
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Recipe Video On YouTube
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Recipe Card
Spicy Lal Chatni In 5 Min
Course: side dishCuisine: IndianDifficulty: Easy20
servings5
minutes5
minutes10
minutesIf you're craving that fiery, flavorful kick like the ones served at Indian street stalls, this spicy lal chatni recipe is a must-try. Made with dried red chilies, garlic, tomato, and basic Indian spices, this red chutney for snacks comes together in minutes and pairs perfectly with momos, pakoras, parathas, and chaats.
Let’s dive into this quick and easy red chutney that’s both traditional and bold in flavor.
Ingredients
8–10 dried red chillies
1 medium tomato (diced)
¼ cup garlic cloves
½ tsp regular salt
¼ tsp cumin seeds
¼ tsp black salt
1 tsp lemon juice
Hot water for soaking
Directions
- Begin by gathering your dried red chilies. Place them in a bowl .
- Pour hot water over them, ensuring they are fully submerged.
- Let them soak for about 15 minutes; this softens them up and makes them easier to blend, while also mellowing out some of their intense heat.
- Grab your tomato and cut it into rough dice. Don't worry about perfection here, as it's all going into the grinder!
- Once your chilies are plump and softened, carefully drain them and transfer them to your grinder or food processor.
- Add the diced tomato and the garlic cloves.
- Now it's time to infuse some serious flavor! Add the salt, cumin seeds, fresh lemon juice, and black salt to the grinder.
- Secure the lid and grind everything together until you have a smooth, well-combined chutney.
- If you prefer a chunkier texture, you can pulse it less, but for a classic chutney, aim for a fine consistency. You might need to scrape down the sides occasionally to ensure everything gets blended evenly.
- Once your vibrant red chutney is perfectly ground, spoon it into a serving bowl. And just like that.
- Your homemade red chutney is ready to elevate any meal!
Recipe Video
Notes
- Always soak red chillies in hot water to make them soft and easy to grind. This also enhances their color.
Use garlic in moderation if you're not a fan of strong flavor, or skip if you want a garlic-free version.
Lemon juice adds natural preservative properties and balances the spice with tang.
If the chutney turns out too spicy, add an extra tomato to reduce heat.
Store in an airtight container in the fridge for up to 4–5 days.
Frequently Asked Questions (FAQs)
Q1: What is spicy lal chatni made of?
A. Spicy lal chatni is made with dried red chillies, garlic, tomato, lemon juice, and Indian spices like cumin and black salt. It’s a bold, tangy chutney with a strong kick of heat.
Q2: Can I make red chutney without garlic?
A: Yes! You can skip the garlic to make a garlic-free lal chatni. It will still be spicy and flavorful with chillies, tomato, and lemon juice.
Q3: How long does red chutney last in the fridge?
A: You can store it in an airtight glass container in the refrigerator for 4–5 days. Add a few drops of lemon juice to extend its shelf life.
Q4: What can I eat with spicy lal chutney?
A: It pairs well with momos, pakoras, sandwiches, parathas, chaats, samosas, and even rice dishes!
Q5: Can I use Kashmiri red chillies for color?
A: Absolutely! Kashmiri red chillies are perfect for a vibrant color and mild heat. Use a mix with spicy chillies for a balanced taste.
Q6: Is this red chutney gluten-free and vegan?
A: Yes, this chutney is naturally gluten-free and vegan, with no added preservatives or dairy.