Kempu Chutney | Red Chutney Recipe

Fiery red & hot Kempu Chutney recipe with detailed step by step pictures. North Karnataka style Red Chutney recipe – red chilly chutney recipe.

Kempu Chutney is a popular North Karnataka or Udipi special recipe but it also popular across the state with names like Red Chutney or Red Chilly Chutney. It is fiery red and hot, with looks matching the taste and it is only for those who prefer & love spicy stuff. I had the chance to taste it in an Udupi based restaurant served as a side dish for Akki Roti for the first time and fell in love with it. There are many variations to the same set of ingredients used from across South India or even India, but the proportions used make this recipe unique. While it can be served as a side dish for akki roti or any other breakfast recipe, it can also be used as a spread for mysore masala dosa.

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Kempu Chutney
• Substitutions & Variations
• Storing and Serving Suggestions
• Similar Recipes
• Kempu Chutney Recipe with Step by Step Pictures
• Recipe Notes
• 📖 Recipe
• 💬 Comments

Key Ingredients

Dried Red Chilly is the main ingredient for making this red chutney, and also why this chutney gets its iconic name - Kempu Chutney. Using Byadgi chillies gives the much preferred color as well as flavor to the chutney, however Guntur spicy chillies can be used too. Do not use Kashmiri Red Chillies for this recipe.

Garlic Cloves are another must for this chutney recipe. It adds to the flavor of the chutney, although it is upto your preference to adjust the quantity.

Onions slow roasted help break the spiciness of the chutney there by adding some texture to it too.

Jaggery is yet another magical ingredient which adds to the flavor and also helps balance the spice.

Tamarind is the only acidic ingredient in this chutney and it also helps balance the flavor of the chutney.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Kempu Chutney

Making North Karnataka Style Red Chutney is very easy and simple, it is also a beginner-friendly recipe. Do follow the below tips to make it perfectly.

Soaking the red chillies/boiling them for 2-3 mins ensures that the chillies get softer. Discard the water to reduce the spiciness to an extent.

Increase the quantity of the onions to make a less spicier version of the red chutney.

The chutney should be made by pulsing a few times in regular intervals without adding more water. It should be on the thicker side.

Tempering the chutney at the end is important – the oil should be smoking hot and should be added to the chutney immediately for best taste.

Substitutions & Variations

Adding garlic cloves to the kempu chutney is optional however it makes a huge flavor difference. Adjust the quantity if needed.

After making the chutney, it can be added to the pan with tempering of mustard seeds and cooked for 3-4 minutes. However, I prefer adding the hot tempered oil to the chutney.

It is optional to temper the chutney especially if used as a spread for Mysore masala dose.

Storing and Serving Suggestions

Kempu Chutney is best served on the side of Akki Roti but can also be served with other South Indian or Karnataka special breakfast like Thatte Idli. It can also be used as a spread for Mysore Masala Dose. It can be stored in an airtight container for upto a week or ten days in fridge but can be left outside at room temperature for 2-3 days.

Similar Recipes

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Kempu Chutney Recipe with Step by Step Pictures

In a small pot with enough water, add 10 dry red chillies and boil for 3-4 mins. Cover and keep aside for ten minutes until they are soft.

Meanwhile heat ½ teaspoon oil in a pan and add 1 onion roughly chopped.

Fry on low flame until translucent. Remove from heat and let it cool down.

In blender add the soaked red chillies, roasted onions, 4-5 garlic cloves, 2 stalks coriander leaves roughly chopped, small marble sized ball of tamarind, 2 teaspoon jaggery and salt as needed.

Pulse a few times until the ingredients are coarsely ground, sprinkle some water if needed.

Grind into a not so smooth paste and remove into a bowl.

In a small pan heat 1 tablespoon oil and once hot, add ¼ teaspoon mustard seeds. As they crackle, remove from heat.

Immediately add it to the chutney and mix well.

Serve with akki roti or idli or dosa. Can be stored in air tight container for upto 10 days.

Recipe Notes

• Adjust the amount of jaggery depending on the spiciness of the chillies used.
• It is optional to add tempering and alternatively, chutney can be cooked in tempering for a few minutes too.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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