Ranjaka (Red chilli chutney)

This fiery fresh red chilli chutney is a favourite in north Karnataka. Only the brave hearted can take it on. I had a few red chillies that were old and were going to go bad soon, so I decided to make this and store it. It can be eaten with rottis, chapatti or rice. It can also be added to dals and gravies to spice them up.


fresh red chilli chutneyChutney made from fresh red chillies

Recipe Type:  Chutney
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              200 gms


1.25 cups fresh Red Chillies
10-12 cloves of Garlic
1 tsp of Tamarind pulp
1/4 cup of Water
1 tsp Mustard seeds
1-2 Tbsp Jaggery or Sugar
1/2 cup Oil


  • Soak tamarind in half cup water for 10 mins
  • Heat 1 tbsp. oil in a kadhai and fry together the whole red chillies and the garlic for 2-3 mins on low flame. Do not slit or cut the red chillies.
  • Let it cool. Grind together the red chillies, garlic, tamarind, jaggery and salt. Add a little of the tamarind water to obtain smooth consistency.
  • Heat 1 tbsp. oil in a kadhai and add the mustard seeds. Once they splutter, add the tempering to the chutney.
  • Add more oil to the chutney as needed. It needs a lot of oil to cut down on the spiciness. Add as per your taste.
  • I used extra virgin olive oil. You may use regular refined oil.

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