How to Make Chutney Less Spicy

Chutney is a condiment that is made by combining fruits and herbs into a sauce. Often, things like sugar, vinegar, and other spices are added. Chutney can be very spicy or bland, with no spice at all. It comes from India and is often used to spice up different dishes. It is a type of sauce that can be used in a variety of dishes, like basmati rice, bread, and others.

Adding spices in moderation during cooking is the best way. But if, after cooking, your chutney is still too spicy, you might want to consider adding yogurt or milk as a way of cooling the spice. Research has also shown that adding a sweetener, sugar in this case, often helps.

There are many ways to reduce the spiciness of chutney, which is why we’ve devoted an entire article to the subject; read on to explore other options for making chutney less spicy. First, we’ll tell you our favorite methods for making chutney less spicy, and then we’ll discuss its nutrients. Finally, we will teach you how to make chutney to your liking.

Ways to Reduce the Spiciness of Chutney

Your chutney ending up too spicy is often not your fault; a lapse in concentration often causes it. Even if your chutney is spicy, there is still hope; you can fix it. You can make your chutney less spicy by doing one of the following:

Dilute the Spiciness

You decided to sample some of the chutney while it is still being prepared, and you quickly realize that it is too spicy. One of the many ways that can be done to make the chutney less spicy is to add more ingredients to it. For instance, you can cut the heat by adding more fruits or herbs, as well as increasing the amount of water in the recipe.

Because we don’t want to mess up the whole thing, make sure that you only add a little bit of these ingredients.

Add Dairy

In most cases, dairy products can successfully tone down the intensity of spicy flavors. If you add milk, sour cream, or plain yogurt to your chutney, the spiciness will likely be reduced. 

Although it is not a dairy product, coconut milk can aid in lowering the intensity of the spice. Coconut milk is a delicious complement to chutney.

Reduce the Spice with Acid

Adding some acid to your chutney can help to balance out the heat if it is already too spicy. Acids from citrus fruits or vinegar will most likely help to tone down the heat of the dish. One spoonful is enough.

This is the approach that we favor the most when bringing down the intensity of the chutney’s spice level.

Add Sugar

Sugar and other sweeteners, like acids, tend to add another flavor to chutney that masks the spice. You must exercise caution because you do not want your chutney to be overly sweet. To keep the original chutney flavor, add the sugar or sweetener in small amounts.

Add Nuts

A spoonful of peanut or almond butter can help to cut the spice in your chutney. The spice will reduce, and the good news is that it will be almost undetectable in your chutney. That’s the good thing about nut butter; it will also make your chutney smoother.

Nutritional Values of Chutney

If chutney is going to be a part of your meal, you should at least be aware of the nutrients it contains. So, let’s take a look at the nutrients in a 16-gram serving of chutney.

Calories (kcal)39
Total fat (g)0
Total Carbohydrate (g)9.7
Sodium (mg)128
Protein (g)0.1

The nutrients in a 16g (tablespoon) serving of chutney are shown in the table above. Each tablespoon of chutney in your dish has 39 calories, 0g fat, 0.1g protein, 128 mg sodium, and 9.7g carbohydrates. If the chutney is on your menu, you can use this to plan your eating habits.

How to Make Chutney at Home

There are various chutney meals available, but we will concentrate on how to make spicy chutney. Chutney has the advantage of being simple and quick to prepare. You’ll be finished in under 30 minutes.

Ingredients

Directions to Prepare your Chutney

Step 1: Prepare your Ingredients

Deseed your red chilies and soak them in water for 20 minutes before draining; then, combine the drained red chilies and all other ingredients except the lemon juice and oil in a blender/grinder. Mix in a tablespoon of water until a smooth paste forms.

Step 2: Cook

In a pan, heat two tablespoons of oil, and add the prepared paste. Fry the paste for about 2-3 minutes on low heat. After 3 minutes, remove from the heat and cool to room temperature before mixing in the lemon juice. 

Step 3: Serve

Transfer the spicy chutney to a serving bowl and serve with any other meals you’ve already prepared. Enjoy your meal.

Frequently Asked Questions

What Is the Difference between Chili Jam and Chutney?

The way chili jam and chutney are preserved is a significant difference. Jam is preserved solely with sugar, while chutney uses vinegar and sugar. In addition, jam is typically sweeter than chutney.

What Makes Chutney Different From Salsa?

Chutney is usually blended to make a sauce, whereas salsa can be eaten raw or as a sauce, depending on what part of the world you are in. Another thing to note is that salsa is usually chunky, while chutney is often smooth, although it can sometimes contain little chunks.

Is Marmalade like Chutney?

Marmalade is sometimes confused with chutney, but you’ll have to taste it to be sure. Chutneys are usually spicier. Both are made from fruits, but marmalades are usually made from the juice and peel of citrus fruits.

Final Words

The flavor of a spicy chutney can only be achieved by carefully combining ingredients and spices. If your chutney becomes too spicy, don’t worry; there are steps you can take to reduce the heat, as we have discussed in this article.

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Bill Kalkumnerd

I am Bill, I am the Owner of HappySpicyHour, a website devoted to spicy food lovers like me. Ramen and Som-tum (Papaya Salad) are two of my favorite spicy dishes. Spicy food is more than a passion for me - it's my life! For more information about this site Click

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