Instructions:
Prepare the Chilies: If you prefer a milder chutney or want to make blending easier, soak the dried red chilies in warm water for 15 minutes. Drain thoroughly before proceeding. For a more intense heat, skip soaking.
Make the Paste: In a blender or food processor, combine the soaked/dried red chilies, chopped onion, garlic, ginger, and cilantro. Add a splash of water (about 1/4 cup) to help with blending. Process until you have a relatively smooth paste. You might need to add a little more water, one tablespoon at a time, to reach your desired consistency, but avoid making it too watery.
Temper the Mustard Seeds: Heat the cooking oil in a medium saucepan or karahi over medium heat. Once hot, add the mustard seeds. Let them splutter and pop, which usually takes about 30 seconds to 1 minute. Be careful not to burn them.
Cook the Chutney: Add the chili-onion paste to the saucepan with the tempered mustard seeds. Stir well to combine. Cook on medium-low heat, stirring frequently, for about 10-15 minutes, or until the raw smell of the onions and garlic dissipates and the mixture thickens slightly. The oil will also start to separate from the chutney.
Add Remaining Ingredients: Stir in the vinegar, yogurt, sugar, and salt. Mix thoroughly. Continue to cook for another 5-7 minutes, stirring occasionally, allowing the flavors to meld and the chutney to thicken further. Taste and adjust sugar or salt as needed. If you prefer a thinner consistency, you can add a tablespoon or two of hot water.
Cool and Store: Remove the chutney from heat and let it cool completely. Once cooled, transfer the spicy chutney to a clean, airtight jar.
Serve: This chutney is ready to be enjoyed immediately!
Storage: Store the spicy chutney in an airtight container in the refrigerator for up to 2-3 weeks.
Serving Suggestions:
Serve as a side with grilled meats or vegetables.
Use it as a dipping sauce for samosas, pakoras, or spring rolls.
Spread it on sandwiches or wraps for an extra kick.
Mix it with plain rice for a quick and flavorful meal.
Dollop it alongside your favorite curries or daals.
Enjoy the vibrant flavors of your homemade spicy chutney!
