Official Heritage RecipePickles & ChutneysVegan🌶️ Extra Fiery

Anglo-Indian Devil Chutney (Hell's Flame)

The fiery, sharp crimson condiment that ignites the Sunday table. Prepared raw with fresh red onions, fiery red chillies, vinegar, and sugar to pierce through rich coconut rice and meatball curry.

ByPepper Water @pepperwater

Featured Chef

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Serves8 people

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Ingredients

6 items · scaled for 8 servings

Servings:

2 largeRed Onions (roughly chopped)

8 -10 chillies (or 2 tbsp powder)Dried Kashmiri Red Chillies (or fiery red chilli powder)

0.3 cupCane Vinegar or White Malt Vinegar

1.5 tbspSugar

1 tspSalt

1 tbspRaisins (optional for body & tang)

Method & Preparation

5 steps to perfection

1
Soak dried red chillies in vinegar for 15 minutes to soften.
2
In a blender or food processor, combine chopped red onions, soaked chillies, vinegar, sugar, and salt.
3
Pulse until coarsely blended into a vibrant, fiery crimson paste. Do not grind into water—it should retain slight onion crunch.
4
Taste and adjust balance of heat, sweet, and vinegar sourness.
5
Spoon into a glass jar and serve alongside yellow coconut rice and ball curry.

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