Ranjaka recipe | How to make red chili chutney | North Karnataka style red chili chutney
By Latha on April 12th, 2018
Ranjaka recipe or north Karnataka style red chili chutney recipe explained with step by step pictures. Ranjaka is a very popular and very easy chutney recipe. Ranjaka or red chili chutney is very spicy and is generally served along with jowar roti or jolada rotti. Ranjaka tastes good with chapathi and rice too. Ranjaka is prepared using fresh red chili, salt, lemon, mustard, fenugreek seeds and asafoetida.
Ranjaka is a north Karnataka style chutney and is very common in every household. Ranjaka is prepared and stored in refrigerator like pickle or thokku. You can find many more north Karnataka recipes on this website.
I got this recipe from my Facebook friend Mrs. Latha Joshi. I am very thankful to her, for sharing this authentic North Karnataka recipe. She has shared many more authentic recipes, which I will try and post in coming days.
North Karnataka recipes are very tasty. If you are looking for more north Karnataka recipes, then do check my putani undi, zunka vadi, mirchi bajji, menthe palle, benne dose, girmit, ennegayi, jolada rotti, hittina vade, menthe kadubu, shenga hindi and kunda recipes.
This Ranjaka will be too spicy and you need to use it like pickle. But it tastes too good. So if you like spicy food, then this is a must try recipe.
And if you are looking for more chutney recipes then do visit our chutney section. If you are looking for more pickles and powders recipes then do visit our pickles-papad-powders section.
Preparation time: 30 mins
Cooking time: 5 min
Serves: 1 cup
Ingredients: (measuring cup used = 240ml)
- 1/4 kg fresh red chili
- 4 lemon
- 1 tsp mustard seeds
- 2 tsp fenugreek seeds
- 1 tsp asafoetida
- 2 tbsp oil
- 1/4 cup salt or as per your taste
Instructions for making ranjaka or red chili chutney:
- Take fresh red chilies. If you don't get fresh red chilies, you can use dry red chilies, refer notes.
- Rinse the chilies well.
- Next remove the stems and spread them on a news paper or cotton cloth. Let them dry completely, make sure there is no water content.
- Just before starting the grinding process, we need to prepare tempering. Heat oil in a small pan. Add in mustard seeds, fenugreek seeds and asafoetida. If using powdered asafoetida, add it at the end.
- Switch off the stove when mustard seed starts spluttering. Keep it aside, let it become cool.
- Also cut the lemons and extract the juice. Keep it aside.
- Next roughly chop the red chilies. Making 3 - 4 pieces should be alright.
- Next transfer chopped red chilies and salt into a mixer grinder and grind it. If required you can use lemon juice while grinding but do not add any water.
- Add in tempering prepared and grind it again for a while.
- Transfer it into a bowl. Add the remaining lemon juice. Adjust the salt and sour level. Store it in a glass container. You can refrigerate it for few months and use it. After 4 - 5 days, you can serve it with jolada roti or chapathi or rice.
- Below is the image of ranjaka prepared using dry red chili. I have soaked red chili in water for 2 hours and followed the same recipe.
Notes:
- Fresh red chili has to be used..however you can replace it with dry red chili.
- You can replace lemon juice with thick tamarind pulp.
- You can replace asafoetida with garlic, if you like the garlic taste.
- If preparing in large quantity, tempering can be added just before serving, for small quantity.
- Adjust salt and lemon juice quantity as per your taste.
- If using dry red chili, then either soak it or boil it or use as it is.
- Dry red chili gives you dry red chutney, which tastes equally good.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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