Rajasthani kitchen
Rajasthani mirch ki chatni: the fiery red chutney
By Vedika Ghee · 29 July 2026
Rajasthani mirch ki chatni, also called lal chatni, is the deep red chilli chutney that sits on the side of a Rajasthani thali. It is built on dried red chillies, with garlic and ghee rounding out the heat.
Mirch ki chatni or lahsun ki chatni?
The two are close cousins. Mirch ki chatni leads with the red chilli, so the colour and heat are front and centre. Lahsun ki chatni leans harder on garlic. Most Rajasthani households make a version that uses both, ground together and roasted in ghee.
How it is made
- Dried red chillies are cleaned and soaked until soft.
- They are stone-ground with garlic and salt into a coarse red paste.
- The paste is roasted in desi ghee until the raw edge softens and the colour deepens.
The red should come from the chilli itself, not from added colour. Real mirch ki chatni is just chillies, garlic, salt and ghee.
How to eat it
- With bajra roti or missi roti.
- Alongside dal bati.
- Spread thin in a paratha or with khichdi.
Our Rajasthani Lal Mirch Chatni is made this way, roasted in A2 Gir cow desi ghee, with no oil, colour or preservatives.
Frequently asked questions
What is the difference between mirch ki chatni and lahsun ki chatni?+
Mirch ki chatni leads with red chilli for colour and heat, while lahsun ki chatni leads with garlic. Many Rajasthani versions combine both.
Is Rajasthani mirch ki chatni made with oil or ghee?+
The traditional version is roasted in desi ghee, which gives it a rounded heat and a longer shelf life than oil-based versions.