📝 About This Recipe
A legendary relic of the British Raj, Devil’s Chutney is a bold, crimson fusion that marries the sharp acidity of English malt vinegar with the unapologetic heat of Indian bird's eye chilies. This vibrant relish was traditionally served in colonial bungalows to cut through the richness of heavy roasts and stews. It strikes a sophisticated balance between fiery spice, tangy depth, and a whisper of sweetness, making it an indispensable condiment for those who crave a culinary thrill.
🥗 Ingredients
The Aromatics
- 2 large Red Onions (finely minced)
- 2 inch piece Fresh Ginger (peeled and grated into a paste)
- 6-8 pieces Garlic Cloves (crushed and finely minced)
The Heat and Color
- 10-12 pieces Fresh Red Bird's Eye Chilies (seeds left in for heat, finely chopped)
- 2 tablespoons Kashmiri Red Chili Powder (for that signature deep red color)
- 4 pieces Dry Red Chilies (soaked in vinegar and ground to a paste)
The Preserve Liquid
- 1 cup Dark Malt Vinegar (traditional for Anglo-Indian recipes)
- 3 tablespoons Jaggery or Dark Brown Sugar (to balance the acidity)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 4 tablespoons Mustard Oil or Vegetable Oil (mustard oil provides an authentic pungent kick)
The Spices
- 1 teaspoon Yellow Mustard Seeds (crushed slightly)
- 1/2 teaspoon Turmeric Powder (for earthy depth)
- 2 tablespoons Raisins (finely chopped to thicken and sweeten)
👨🍳 Instructions
-
1
Begin by soaking the dry red chilies in 1/4 cup of the malt vinegar for 15 minutes until softened, then blend them into a smooth, fiery red paste.
-
2
Heat the mustard oil in a heavy-bottomed stainless steel saucepan over medium heat until it reaches its smoking point, then reduce heat slightly.
-
3
Add the yellow mustard seeds; once they begin to crackle and pop, add the finely minced red onions.
-
4
Sauté the onions for 8-10 minutes, stirring frequently, until they are translucent and just beginning to turn golden brown.
-
5
Stir in the ginger paste and minced garlic, cooking for another 2-3 minutes until the raw aroma dissipates.
-
6
Add the fresh chopped bird's eye chilies and the prepared dry chili paste, stirring well to incorporate into the aromatics.
-
7
Lower the heat and add the Kashmiri chili powder, turmeric, and sea salt. Toast the spices for 1 minute, being careful not to let them burn.
-
8
Pour in the remaining malt vinegar and add the jaggery (or brown sugar) and chopped raisins.
-
9
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered.
-
10
Allow the chutney to cook for 20-25 minutes, stirring occasionally. The liquid should reduce, and the oil should begin to separate at the edges.
-
11
Visual Cue: The chutney is ready when it reaches a jam-like consistency and has a deep, glossy maroon sheen.
-
12
Taste the chutney carefully—it should be sharp, sweet, and very hot. Adjust salt or sugar if necessary while still warm.
-
13
Remove from heat and let it cool completely in the pan; the flavors will continue to develop as it cools.
-
14
Transfer the cooled chutney into a sterilized glass jar and seal tightly.
💡 Chef's Tips
Always use a non-reactive pan (stainless steel or enamel) because the high vinegar content can react with aluminum or iron. For a smoother texture, you can pulse the final cooled mixture in a blender, though the traditional chunky texture is preferred. If the heat is too intense, increase the amount of raisins or jaggery to mellow the 'devilish' bite. Let the chutney mature in the fridge for at least 2 days before serving; this allows the vinegar to soften the raw heat of the chilies. Ensure your storage jar is bone-dry to prevent spoilage, as this chutney can last up to 3 months when refrigerated properly.
🍽️ Serving Suggestions
Serve alongside a classic Anglo-Indian Railway Mutton Curry and steamed Basmati rice. Use it as a bold spread for a cold roast beef sandwich or a cheddar cheese toastie. Pair it with crispy vegetable pakoras or golden samosas as a high-voltage dipping sauce. Accompany it with a cooling cucumber raita to provide a refreshing contrast to the intense heat. It works beautifully as a glaze for grilled pork chops or roasted chicken during the last 10 minutes of cooking.