Garlic Chutney
This garlic chutney recipe is a no-cook version made with just a handful of ingredients. This chutney is a versatile, delicious accompaniment to your everyday Indian meals, snacks, breakfasts, or chaat recipes. Keep reading below for some more ideas on how to use it. Endless possibilities.
Garlic is known as ‘lahsun’ in the Hindi language. So this red garlic chutney is also called ‘lahsun chutney’.
❤️ You’ll Love This Garlic Chutney Recipe
Taste & Flavor: fiery spicy (however, adjustable), pungent with full-on garlic flavor.
Texture: Smooth, vibrant red color.
One of the 3 must-have chaat chutneys: If you’re a fan of Indian chaat recipes such as sev puri, ragda pattice, bhel puri, sandwiches, etc then you know 3 must-have chutneys – green chutney, tamarind date chutney (meethi chutney) and this red garlic chutney.
Other than chaat recipes, you can spread this on sandwiches, dosa, or as a side with Indian snacks or breakfasts (details in the serving ideas section below).
Quick to make: The active time to prepare this chutney is just 5 minutes. You’ll need to re-plan it and soak the dried chilies for 30 minutes (passive time).
This is a no-cook chutney recipe that requires just a blender or a small grinder.
Long shelf-life: This will easily stay good for 15 days in the refrigerator in an air-tight container.
🧾 Ingredient Notes
Here is the pic of the ingredients you’ll need to make this spicy chilli garlic chutney recipe.
- Dried red chilies: I have used regular dried red chilies (seeds and stems removed).
- Garlic: I recommend using freshly peeled garlic for the best flavor.
- Salt, Sugar & Lemon juice: These are added for flavor as well as sugar and lemon juice will cut down the pungency of garlic slightly and make the chutney palatable.
- Roasted cumin powder: This adds a nice flavor to this garlic chutney.
- How to make roasted cumin powder at home? Dry roast the cumin seeds until darker in color and gives a nice roasted, nutty aroma. Remove it to a bowl and let it cool down completely. Then grind it into powder using a spice grinder or a mortar and pestle.
👩🍳 How To Make Garlic Chutney? (Pics)
1) Remove the stems. Break the chilies and remove the seeds and discard.
Why remove them? Elders in my family always say that seeds and stems are not good for your body, they increase the inner body heat which can create many health issues.
2) Soak dried chilies in hot water for around 30 minutes.
3) Drain the soaking water and discard.
4) Take soaked, drained chilies into a grinder (I have used a wet jar of my spice grinder). Add garlic, salt, sugar, lemon juice, and roasted cumin powder. Add 2-3 tablespoons of water.
5) Grind it into a smooth puree and the chutney is ready.
💭 Expert Tips For Red Garlic Chutney
Adjust spice level:
- Spicy: Follow the recipe as such.
- Medium spicy: Replace half of the chilies with Kashmiri dried red chilies.
- Mild: Use all Kashmiri chilies as they are not spicy but still give a bright red color.
Consistency of the chutney: It has to be thick yet slightly pourable consistency. This is the right consistency for spreading on bread, dosa, or adding a little amount over sev puri. If you want to have a drizzle consistency for dishes like ragda patties, bhel puri, dipping samosa, and pakora then I would add some water to make this runny consistency.
Wear gloves while removing seeds of dried chilies if your hands are sensitive to the heat of the chilies. Gloves will prevent a burning sensation.
🥣 Storage Instructions
- Store garlic chutney in an airtight glass jar. I do not recommend a plastic jar as the garlic smell will stay there even after washing.
- It stays fresh in the refrigerator for 15 days (2 weeks).
- I have never tried freezing this chutney.
🍽 Serving Ideas
- Use in chaat recipes like sev puri, bhel puri, ragda patties, dabeli, etc.
- Serve as an accompaniment with your everyday meal, dal-rice, roti-sabzi, etc. 1-2 teaspoons of this chutney will perk up your boring meal.
- Spread it on the bread/bun while making toast, sandwiches, burgers, etc.
- Spread it on roti while making frankie or kathi roll.
- Use as a side dipping for snacks like paneer pakora, samosa, vada, dhokla, idli, etc,
Check Out Other Chutney Recipes
Did you try this red garlic chutney recipe? I’d love to hear about it! Leave a review in the comment section below.
Garlic Chutney Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 12 Dried red chilies, stems and seeds removed
- 8 cloves Garlic
- 1 teaspoon Roasted cumin powder
- ¼ teaspoon Salt
- ¼ teaspoon Sugar
- 1 tablespoon Lemon juice
- 2-3 tablespoons Water
Instructions
- Remove the stems. Break the chilies and remove the seeds and discard.
- Soak dried chilies in hot water for around 30 minutes. Drain the soaking water and discard.
- Take soaked, drained chilies into a grinder (I have used a wet jar of my spice grinder). Add garlic, salt, sugar, lemon juice, and roasted cumin powder. Add 2-3 tablespoons of water.
- Grind it into a smooth puree and the chutney is ready.
Notes
- Spicy: Follow the recipe as such.
- Medium spicy: Replace half of the chilies with Kashmiri dried red chilies.
- Mild: Use all Kashmiri chilies as they are not spicy but still give a bright red color.
