Karnataka Style Ranjaka (Red Chili Chutney) Recipe
Description:
The Karnataka Style Ranjaka is a fiery and flavorful red chili chutney with a distinct aroma, hailing from the northern regions of Karnataka. This chutney is made by grinding dry red chilies with fenugreek seeds, lemon juice, and a tempering of mustard oil, mustard seeds, curry leaves, and a pinch of asafoetida (hing). The bold flavors and spicy kick make it a perfect accompaniment for any Indian meal, particularly with parathas, dals, and curries. This chutney’s tangy, spicy, and slightly bitter notes come together to create a memorable addition to your meal.
Cuisine:
Karnataka (South Indian)
Course:
Side Dish
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry Red Chillies | 10 |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Lemon Juice | To taste |
| Mustard Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1 pinch |
Preparation Time
5 minutes
Cooking Time
20 minutes
Instructions
-
Boil the Chilies: Start by placing the dry red chilies in a saucepan and add 1 cup of water. Let the chilies boil for about 20 minutes until they become soft and tender. This process will help to release their flavors and make them easier to grind.
-
Grind the Chutney: Once the chilies are softened, add them to a grinder along with fenugreek seeds (methi) and lemon juice. Grind the mixture into a coarse paste. The lemon juice will balance the heat from the chilies and bring a fresh zest to the chutney.
-
Temper the Chutney: In a small frying pan (kadai), heat the mustard oil over medium heat. Once hot, add the mustard seeds and let them crackle. Next, add the curry leaves and let them splutter in the hot oil, releasing their fragrant aroma.
-
Combine the Tempering with Chutney: Carefully pour the tempering (mustard seeds and curry leaves in oil) over the ground chutney paste. Add a pinch of asafoetida (hing) for an added depth of flavor. Stir the chutney well to combine all the flavors.
-
Serve: Serve the Karnataka Style Ranjaka chutney immediately with tawa paratha, Yellow Pumpkin Dal, or any other side dish of your choice.
Serving Suggestions:
The Karnataka Style Ranjaka chutney pairs beautifully with a variety of Indian dishes, such as:
- Tawa Paratha
- Yellow Pumpkin Dal
- Palya (vegetable stir fry)
This tangy and spicy chutney is an excellent way to elevate the flavor profile of your meal. It can also be enjoyed with steamed rice, dosa, or even as a dip for snacks.
