Prepare a checklist. Keep essentials close at hand

Prepare a checklist. Keep essentials close at hand

Remove the seeds from the chilies; soak in boiling water for 2 hours. I did it overnight. then boil in a heavy bottomed saucepan, kadai for 5-6 minutes. The skin gets smooth; drain the water. Grind the chilies finely in a blender without adding water

Heat oil in a heavy saucepan over medium high heat and roast star anise until fragrant, 1-2 minutes. Add onions, garlic, let it become a little golden brown, then add ginger, green chillies, celery. (or coriander leaves) and sauté for 2-3 minutes. (Add green chili if you want it more spicy) Add ground chili paste and keep stirring. 10-15 min. Let all the flavors come together, blend together.

Add Ketchup, Red Chilli Sauce, Soy Sauce (Light Soy Sauce), Vinegar and keep stirring for 15 minutes. As the chutney thickens, sprinkle with pepper powder, salt, and stir for 4-5 minutes. Until the oil completely separates from the edges. Chutney color is dark red.
Turn off the stove and allow to cool. After tasting sterile bottle. Put it inside the jar. Always serve in a clean spoon to keep it fresh for months.

Serve with Idli, Dosa, Vada or yogurt rice. Enjoy the aromatic flavorful tasty chutney