Garlic Chutney is a delicious Rajasthani accompaniment made using lots of garlic and dry red chilies. This fiery red chutney elevates the taste of any Indian meal. Here is how to make it.
Here are some other Chutney recipes that can be served along with your everyday meals – Raw Mango Chutney, Green Chutney, Tomato Chutney, Sweet Tomato Chutney, Guava Chutney, Green Tomato Chutney and Amla Chutney.
About This Recipe
I fell in love with this Garlic Chutney on my trip to Rajasthan. I have known about this red chutney from childhood, but the taste of the one I had in Rajasthan was different all together. Perfectly spicy, this chutney complemented Dal Baati Churma perfectly.
When we sat to eat a Rajasthani Thali, I was served this bright red chutney which they recommended to mix with Dal and Baati. The spicy kick from the chutney made the Dal Baati combination even more delicious.
I had a fantastic trip, but I started missing the taste of this spicy Garlic Chutney and wanted to try making it at home. I researched about it and made it in the way Rajasthani’s make it, and the result was just fabulous.
I was told that traditionally this chutney was prepared on a big stone, which is called as ‘Silbatta’ and was time consuming, but with the modern technology, this chutney can be prepared in minutes.
In Maharashtrian households, a dry version of this garlic chutney is made which is popularly used in Vada Pav.
So next time you make a Rajasthani meal, do serve this red garlic chutney on the side.
This Rajasthani Garlic Chutney is,
- Bright Red
- Quick & Easy
- Served on the side
Red in colour, this chutney is a Rajasthani dish which is made with the combination of just 7 everyday ingredients – garlic, dry red chillies, oil, ginger, cumin seeds, amchur powder (dry mango powder) and salt.
You can even use red chilli powder instead of dry red chillies.
Here, to make this chutney I have cooked the garlic along with ginger and cumin seeds, but many households in Rajasthan even use raw garlic to make this chutney.
So if you don’t mind the raw taste, you can grind it directly along with dry red chillies.
This delicious chutney has a punch from the use of lots of garlic, but dry red chillies and amchur powder are used to balance the flavour.
While dry red chillies adds a spicy flavour to this chutney, amchur powder gives it a tangy twist.
Step By Step Recipe
Heat oil in a pan.
Add dry red chillies and fry on low heat for 1-2 minutes. Drain and keep aside.
Add garlic cloves in the oil and fry the until slightly browned.
Add ginger and fry for another minute.
Add cumin seeds and cook for a minute.
Remove the pan from heat and let the mixture cool. Grind the ingredients along with dry red chillies, amchoor powder and salt to make smooth paste. Add more oil to grind the chutney.
Store in a clean glass jar for up to a month in refrigerator.
Frequently asked Questions:
Yes, you can use fresh red chillies. Slit, remove the seeds and directly use the fresh red chillies along with fried or raw garlic to make this chutney.
To prepare it with red chilli powder, just substitute dry red chillies with red chilli powder. You can use a combination of red chilli powder and Kashmiri red chilli powder to add a spicy taste with a nice bright colour.
Though it is popularly served with Dal Baati or Dal Muthiya in Rajasthan, you can serve it on the side with your everyday meals too.
In the rural areas of Rajasthan, this chutney is also eaten along with Bajre or Makki Ki Roti and believe me the taste and flavours just made me a fan of this simple combination.
You can also serve this chutney with Idli and Dosa, to add flavour to your favourite South Indian breakfast recipes.
You can also add this Garlic Chutney on Chaats, to add a nice spicy kick.
This Garlic Chutney will last in the fridge for about 10 to 12 days, when stored in an air tight container. You can take it out a few minutes before serving and serve at room temperature or heat the portion you want to serve in a small pan.
Do not reheat the entire chutney again and again, it will decrease the shelve life of this garlic chutney.
Pro Tips By Neha
Use Kashmiri Dry Red Chillies in the chutney to add a nice bright colour, without making it too spicy.
For a milder version, you can remove the seeds from the dry red chillies.
If you feel the chutney is too thick, add in a little water while grinding.
You can make this Red Garlic Chutney and store, so that it comes in handy, when making Chaats, Snacks or even to serve on the side with everyday meals.
Garlic Chutney Recipe
- 1/4 cup Vegetable Oil
- 1 cup Dry Red Chillies
- 1/2 cup Garlic cloves (Chopped)
- 2 tsp Ginger (Chopped)
- 1 tsp Cumin Seeds
- 1 tsp Amchoor powder / Dry Mango Powder
- 2 tsp Salt
- Heat oil in a pan.
- Add dry red chillies and fry on low heat for 1-2 minutes.
- Drain and keep aside.
- Add garlic cloves in the oil and fry the until slightly browned.
- Add ginger and fry for another minute.
- Add cumin seeds and cook for a minute.
- Remove the pan from heat and let the mixture cool.
- Grind the ingredients along with dry red chillies, amchoor powder and salt to make smooth paste.
- Add more oil to grind the chutney (I had to add 1/4 cup more)
- Store in a clean glass jar for up to a month in refrigerator.