Garlic Chutney Recipe (Rajasthani Style)
Make traditional Rajasthani-Style Garlic Chutney using 7 ingredients in under 15 minutes. This spicy chutney is perfect to serve with any Indian meal. Try my recipe!
Some other chutney recipes can be served with your everyday meals: Raw Mango Chutney, Green Chutney, Tamarind Chutney, Sweet Tomato Chutney, and Guava Chutney.
A Quick Look At This Garlic Chutney Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Serves: About 1 cup
- Cuisine: Rajasthani / North Indian
- Course: Condiment / Chutney
- Diet: Vegetarian, Vegan, Gluten-Free
- Skill Level: Beginner
- Equipment: Mortar & Pestle or Blender, Mixing Bowl
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Why You’ll Love This Family Favorite Recipe!
- Big flavor, minimal ingredients: Just garlic, chilies, and spices — intensely flavorful.
- Authentic Rajasthani taste: Traditionally served with dal baati churma and everyday meals.
- No cooking required: Quick grind-and-mix chutney ready in minutes.
- Naturally vegan & gluten-free: Fits easily into many diets.
- Versatile: Great with paratha, roti, khichdi, or as a spread.
- Keeps well: Stays fresh in the fridge for days and tastes even better as flavors settle.
Table of Contents
About Rajasthani Garlic Chutney
This Rajasthani-style Garlic Chutney, also called Lehsun ki Chutney, Lasun ki Chutney, or Lasan ki Chatni, is a spicy, fiery red accompaniment popular in Rajasthani thali meals.
This red chutney keeps well for at least 15 days without refrigeration and is commonly served with the Dal Baati Churma meal. It is also a great accompaniment to any Indian-style meal. You can also serve it with Indian dishes like Paneer Pakora, Chicken Pakora, Samosa, or any other Indian snack.
Traditionally, this lehsun chutney was ground on a big stone called ‘Sil Batta.’ The process was time-consuming and required a lot of muscle work. But with modern technology, it can be prepared in minutes using a mixer grinder.
There are many versions of this delicious garlic chutney, and it’s made in multiple ways in Rajasthani households. Some make it by soaking the chilies, and some by frying them. You can also make it using chili powder instead of whole chilies.
Each version is delicious on its own. I am sharing a few variations in the post below. Try them all; they are very different, and each version is very delicious.
Maharashtrians also have a version of garlic chutney (dry coconut garlic chutney), an essential accompaniment with Vada Pav. Do try it, too. Its South Indian version is called Poondu Chutney.
Ingredients
This lasun ki chutney is made with seven everyday ingredients: fresh garlic, dried red chilies, oil, fresh ginger, cumin seeds, amchur powder (dry mango powder), and salt. You can get all the ingredients at an Indian grocery store.
This delicious chutney has a punch from lots of garlic, but dry red chilies and dry mango powder balance the flavor. While dry chilies add a spicy kick to this chutney, amchur powder adds a tangy twist.
Try using dried Kashmiri red chillies. They give the chutney a nice red color without making it too spicy.
Remove the seeds from the chilies if you want to make it even milder.
Use a hot chili if you prefer spicy chutney.
No water is added while making this red garlic chutney to increase its shelf life.
You can also add some lime juice (or lemon juice) to make this garlicky goodness tangier.
How To Make Lahsun Ki Chutney
Step 1: Heat ½ cup of oil in a pan over medium heat.
Step 2: Discard the stalks of 20-25 Kashmiri dry red chilies, then add the chilies to the pan.
Step 3: Fry for 1 minute, stirring frequently. Drain and keep aside.
Step 4: Add ½ cup of chopped raw garlic cloves to the hot oil and fry on medium heat, stirring frequently, until slightly browned.
Step 5: Add 2 teaspoon chopped ginger and fry for another minute.
Step 6: Now add 1 teaspoon cumin seeds and fry for a minute.
Step 7: Remove the pan from the heat and let the mixture cool to room temperature.
Step 8: Transfer the fried red chilies and garlic mixture, along with the oil, to a blender.
Step 9: Add 1 teaspoon dry mango powder and 1 teaspoon salt.
Step 10: Blend to make a smooth chutney. Scrape the sides of the jar a few times while blending.
Step 11: Store the lahsun chutney in a clean glass jar in the refrigerator for up to a month. Refrain from using plastic or metal containers to store the chutney, as they might react with it.
Variations
Using Fresh Chillies – Replace dry red chilies with fresh red chilies. Slit the fresh chilies and remove their seeds. Fry the garlic, ginger, and cumin seeds in oil. Add them to a blender along with fresh chilies and blend until smooth. However, the shelf life of the lasun chutney will be shorter.
Red Chili Powder – To prepare it with red chili powder, skip using dry red chilies in the recipe. Fry the garlic, ginger, and cumin seeds in oil. Add them to a blender with ¼ cup of Kashmiri red chilli powder and blend to make the red chilli garlic chutney.
Storage Suggestions
Lahsun ki chutney can be kept in an airtight container at room temperature for up to 15 days. Just make sure there is a layer of oil on top of the chutney. If the oil is less, pour some over to cover the entire top. For a longer shelf life, refrigerate it. You can keep it in the refrigerator for up to two months.
You can also freeze this chutney for up to 3 months. Thaw, bring to room temperature, and serve.
Other Rajasthani Recipes We Recommend
Indian Snacks
Makki Ka Dhokla Recipe
Mutton Curries
Laal Maas Recipe
Veg Curries
Haldi Ki Sabji (Fresh Turmeric Curry)
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Garlic Chutney Recipe (Rajasthani Style)
Ingredients
- ½ cup oil
- 20-25 dried Kashmiri red chilies
- ½ cup peeled, chopped garlic clove
- 2 teaspoons chopped ginger
- 1 teaspoon cumin seeds
- 1 teaspoon amchoor powder (dry mango powder)
- 1 teaspoon salt
Instructions
- Heat oil in a pan over medium heat.
- Discard the stalk of Kashmiri dry red chilies and add the chilies to the pan.
- Fry for 1 minute, stirring frequently. Drain and keep aside.
- Add garlic cloves to the hot oil and fry on medium heat until slightly browned, stirring frequently.
- Add ginger and fry for another minute.
- Now add cumin seeds and fry for a minute.
- Remove the pan from heat and let the mixture cool down to room temperature.
- Transfer the fried red chilies and garlic mixture along with the oil to a blender.
- Add mango powder and salt.
- Blend to make a smooth chutney. Scrape the sides of the jar a few times while blending.
- Store the chutney in a clean glass jar for up to a month in the refrigerator. Refrain from using plastic or metal containers to store as they might react with the chutney.