22 April, 2025
Red chili chutney | Red chili tokku |
ಕೆಂಪ್ ಮೆಣಸಿನಕಾಯಿ ಚಟ್ನಿ | ಕೆಂಪು ಮೆಣಸಿನಕಾಯಿ ತೊಕ್ಕು |
Fresh whole Picador red chili is used in this recipe to make this chutney or tokku. Few other herbs goes into this recipe along with red chilies to turn it into the yummiest !
I have grown up consuming this fresh whole red chili chutney/tokku almost regularly (in very less quantity). Now you definitely know that this is my mom’s recipe and you are cent percent right.
This chutney/tokku gets its hotness from red chili, sourness from tamarind, bitterness from fenugreek seeds, Sweetness from jaggery, salt and aroma from hing/asafoetida and turns out to be the most flavourful and yummy
We can consume this chutney mixed with steaming hot rice and ghee or can be paired along any type of flat breads, rottis, Poori etc. and this can also be spread on bread slices but in less quantity
I have some ideas popping up in my mind right now to create some outstanding dishes by making use of this superb yummy chutney/tokku. However I shall share those recipes also here with you all once comes into existence.
Ingredients : measuring cup used – 250 ml
- Fresh (picador) red chilly – 300 gms
- Fenugreek seeds – 2 tsp
- Tamarind – 2 tbsp
- Rock salt – 1 tbsp + 1 tsp
- Jaggery – 2 tbsp
- Oil – 4 tbsp + 1 tbsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1&1/2 tsp
- Turmeric powder – 1 tsp
- Hing – 1/2 tsp
PROCEDURE :
- To begin with dry roast the fenugreek seeds carefully, do not burn also dry roast the tamarind and let it get cooled down
- Wash well all the chilies, wipe them nicely so that you get totally dry chilies without any moisture in it, then remove the stems, cut them into chunks and set aside
- Now gather roasted fenugreek seeds, tamarind and rock salt in a mixie jar and grind into powder and shift it to another plate
- Then put all the red chili chunks into the same jar and grind into a rough paste, now add ground powder mixture and grind everything together for a minute
- Heat 4 tbsp of oil in a pan/Karahi, Put mustard seeds, cumin seeds, turmeric powder and hing, when they splutter, put the ground chili mixture and Jaggery powder and stir until the mixture leaves the edges of the Pan/Karahi
- At this stage put remaining 1 tbsp of oil, stir once and remove the Pan/Karahi from the heat.
- Transfer the prepared tokku mixture to some other plate or bowl and let it cool completely and then store in an air tight container
However you can also check some more recipes below by clicking on the dish name –
Children’s day Special Sweet |
However you can also check my recipes on my You tube channel as well by clicking on this below link – https://www.youtube.com/channel/UCWKbvHujFuwvVDywRaBIwaQ
Hyacinth beans/avarekalu Paratha
hittina ragi holige/flour stuffed finger millet Puran Poli
Sweet fritters made in few drops of oil
