If you are looking for a side dish to spice up your everyday meals, this authentic Maharashtrian Argane Chutney recipe is exactly what you need! Known for its bold flavours, this traditional red chilli garlic chutney strikes the perfect balance between spicy, tangy, and sweet. Summer days often make us lose our appetite, but a spoonful of this delicious and rustic Argane Chutney with your regular meals will instantly make you want to eat more.
Made with simple pantry staples like dry-roasted red chillies, fresh garlic, tangy tamarind, and sweet jaggery, this homemade chutney is incredibly easy to prepare. Whether you pair it with hot chapatis, bhakri, or even spread it on bread, it tastes absolutely heavenly. In this beginner-friendly guide, I will show you step-by-step how to make the perfect Maharashtrian Argane Chutney recipe right in your own kitchen. Let’s get cooking!
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Ingredients List:
- Dry Red Chillies: A handful (use a mix of spicy and colour-giving mild varieties)
- Salt: 1 tablespoon
- Tamarind Pulp: 5 tablespoons (soaked in warm water)
- Jaggery: 3 tablespoons (grated)
- Garlic: 2 whole bulbs (about 20-25 cloves, crushed and roughly chopped)
- Peanut Oil: 4 to 5 tablespoons (you can also use regular cooking oil)
Step-by-Step Instructions:
- Step 1: Roast the chillies. Heat a pan (tawa) and dry roast the dry red chillies evenly until they change colour slightly. Do not add any oil while roasting them.
- Step 2: Grind the mixture. Transfer the roasted chillies into a mixer grinder jar. Add 1 tablespoon of salt and grind it into a coarse texture. It is perfectly fine if some chilli seeds remain visible.
- Step 3: Add tanginess. Transfer the coarse chilli mixture to a mixing bowl. Add 5 tablespoons of tamarind pulp.
- Step 4: Add sweetness. Add 3 tablespoons of grated jaggery to the bowl and mix everything together thoroughly so no jaggery lumps remain.
- Step 5: Heat the oil. In a small pan, heat 4 to 5 tablespoons of peanut oil until it is nicely hot.
- Step 6: Fry the garlic. Carefully add the crushed and chopped garlic cloves to the hot oil. Fry the garlic on low to medium heat until it turns a light golden colour. Be careful not to let it burn!
- Step 7: Combine and mix. Pour the hot oil and golden garlic over the chilli-tamarind mixture. Mix everything together. Your spicy Maharashtrian Argane Chutney is ready to eat!
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Cooking Tips for Better Results:
- Balance the Heat: Use a mix of spicy red chillies (like Lavangi or Teja) and mild red chillies (like Kashmiri or Byadagi) to get a rich red colour without making it uncomfortably spicy.
- Watch the Garlic: Do not burn the garlic while frying. A light golden colour gives the best flavour; burnt garlic will make the chutney taste bitter.
- Prep the Jaggery: Always grate the jaggery so it mixes easily with the tamarind pulp without leaving hard chunks.
- Storage: Store this chutney in an airtight container in the refrigerator to keep it fresh for a longer time.
Variations:
- Mild Version: If you prefer less heat, remove the seeds from the dry red chillies before roasting, or strictly use only Kashmiri dry red chillies.
- Vegan Version: This recipe is natively 100% vegan, so no substitutions are needed!
- Nutty Version: Add a tablespoon of roasted peanut powder (shengdana kut) into the final mix for an extra crunchy texture.
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Serving Suggestions:
- Serve it as a flavourful side dish with hot chapatis, jowar bhakri, or bajra bhakri.
- Spread a thin layer on toasted bread or in sandwiches for a spicy kick.
- Mix a small spoonful into your everyday dal and rice (varan bhaat) to elevate the meal’s flavour.
Frequently Asked Questions (FAQs):
Q1: How long can I store this Maharashtrian Argane Chutney?
Ans: You can comfortably store this Argane Chutney recipe in an airtight container in the refrigerator for up to 1 to 2 weeks. Just make sure to use a clean, dry spoon every time you serve it.
Q2: Can I use red chilli powder instead of whole dry red chillies?
Ans: Yes! If you don’t have whole dry chillies, you can use a mix of spicy and Kashmiri red chilli powder. However, dry roasting whole chillies gives the red chilli garlic chutney its authentic rustic flavour and signature coarse texture.
Q3: What kind of oil is best for this recipe?
Ans: Peanut oil (shengdana tel) is highly recommended for authentic Maharashtrian recipes because it adds a wonderful nutty aroma. However, you can use any neutral cooking oil you have at home.
Q4: Why did my chutney turn bitter?
Ans: The chutney can turn bitter if the garlic is over-fried or burnt in the hot oil. Always fry the garlic until it is just light golden, and immediately pour it over the chutney mix to stop the cooking process.
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Authentic Maharashtrian Argane Chutney Recipe Guide
Ingredients
- Dry Red Chillies: A handful use a mix of spicy and colour-giving mild varieties
- Salt: 1 tablespoon
- Tamarind Pulp: 5 tablespoons soaked in warm water
- Jaggery: 3 tablespoons grated
- Garlic: 2 whole bulbs about 20-25 cloves, crushed and roughly chopped
- Peanut Oil: 4 to 5 tablespoons you can also use regular cooking oil
Instructions
- Step 1: Roast the chillies. Heat a pan (tawa) and dry roast the dry red chillies evenly until they change colour slightly . Do not add any oil while roasting them.
- Step 2: Grind the mixture. Transfer the roasted chillies into a mixer grinder jar. Add 1 tablespoon of salt and grind it into a coarse texture. It is perfectly fine if some chilli seeds remain visible.
- Step 3: Add tanginess. Transfer the coarse chilli mixture to a mixing bowl. Add 5 tablespoons of tamarind pulp.
- Step 4: Add sweetness. Add 3 tablespoons of grated jaggery to the bowl and mix everything together thoroughly so no jaggery lumps remain.
- Step 5: Heat the oil. In a small pan, heat 4 to 5 tablespoons of peanut oil until it is nicely hot.
- Step 6: Fry the garlic. Carefully add the crushed and chopped garlic cloves to the hot oil. Fry the garlic on low to medium heat until it turns a light golden colour. Be careful not to let it burn!
- Step 7: Combine and mix. Pour the hot oil and golden garlic over the chilli-tamarind mixture. Mix everything together. Your spicy Maharashtrian Argane Chutney is ready to eat!
