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.
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
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 or dipping samosa, or 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.