Manjushree's Kairuchi

Ranjaka (Ripe Red chilly Chutney)

  • Cusine :North Karnataka (Bayaluseeme)
  • Serve :10
  • Preparation time :2 Hours


  • Full ripe red chillies 250gm
  • Tamarind lemon size
  • Garlic pods 30-35
  • Cumin seeds 1 Tsp
  • Coriander Seeds 1 tsp
  • Oil 1 tbsp
  • Sugar or Jaggery 1 tbsp
  • Fenugreek seeds ¼ Tsp
  • Curry leaves 5-6
  • Asafetida pinch
  • Salt as required
  • Dry coconut 2-4 Tbsp (Optional)


“Ranjaka “also known as “Ripe Red chilly Chutney” It is one of the famous and authentic recipes from North Karnataka (Bayaluseeme) which serve with jolada rotti or Jowar rotti. Chilies are very important and extensively used in North Karnataka cuisine and there are wonderful varieties to try out. Basically this chutney will be prepared with Byadagi chilly, Byadagi chilly is one of the popular chilly variety in southern India, it gives a very good color to dish and less spicy. I did not get that variety of chilly so made as per availability.

First wash the chilles and spread this in muslin cloth for dry and make a pieces.

Heat oil in a heavy bottomed pan, once oil started to heat, add cumin seeds, coriander seeds, fenugreek seeds,coconut,  tamarind, curry leaves, garlic and chopped chillies, fry till moisture content went off.

Switch off the flame and allow it to cool.

Once it cool down add salt, sugar or jaggery and asafetida, then grind and make a paste.

Once chutney completely cooled, store it in airtight container. 

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