Garlic Chutney is a delicious Indian accompaniment made using lots of garlic and dry red chilies. This fiery red chutney elevates the taste of any Indian meal and comes together in just 20 minutes using basic pantry staples. 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.
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About This Recipe
Garlic Chutney also called Lehsun ki Chutney, Lasun ki Chutney or Lasan ki Chatni, is a fiery red accompaniment that is a must in Rajasthani Thali Meals. A variation of this chutney is also required while making chaat and Maharashtrian Dry Coconut Garlic Chutney elevates the taste of Vada Pav to another level.
My mom has been making Rajasthani Lahsun ki Chutney since we were kids. I have known this red chutney since childhood. Super spicy and loaded with rustic flavors, garlic chutney complements Dal Bati Churma perfectly, or any Indian meal for that matter.
Traditionally this chutney was prepared on a big stone, which is called ‘Silbatta’ and the was process was time-consuming and required a lot of muscle work. But with modern technology, it can be prepared in minutes.
There are many versions of this chutney and it’s made in multiple ways even 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 it’s own. I will share a few variations below, so that you try them all and decide for yourself which you liked the best.
This Rajasthani Lahsun ki Chutney is,
- Spicy
- Bright Red
- Quick & Easy
- Delicious
- Served on the side
Ingredients
Fiery Red in color, this chutney is a Rajasthani dish that is made with the combination of just 7 everyday ingredients – garlic, dry red chilies, oil, ginger, cumin seeds, amchur powder (dry mango powder), and salt.
You can even use red chilli powder instead of dry chillies.
This delicious chutney has a punch from the use of lots of garlic, but dry red chilies and dry mango powder are used to balance the flavor. While dry chilies add a spicy flavor to this chutney, amchur powder gives it a tangy twist.
Try to use Kashmiri Red Chillies to make this chutney. It will not make it nice and red in color, it won’t be very spicy. If you want to make t even milder, remove the seeds from the chilies.
Use a hot chili if you prefer spicy chutney.
How to make Garlic Chutney?
Heat vegetable oil in a pan.
Remove the stem of the Kashmiri dry red chilies and add them to the pan. Fry on low heat for 1-2 minutes. Keep stirring while frying. Drain and keep aside.
Add chopped garlic cloves in the oil and fry on medium heat until slightly browned. Keep stirring throughout.
Add chopped ginger and fry for another minute.
Now add cumin seeds and cook for a minute.
Remove the pan from heat and let the mixture cool. Grind the ingredients along with roasted dry red chilies, dry mango powder, and salt to make smooth paste. Add more oil to grind the chutney. Keep scraping the sides of the jar a few times while grinding.
Store the chutney in a clean glass jar for up to a month in refrigerator. Refrain from using a plastic or metal containers to store it as they might react with the chutney.
Variations
Using Fresh Chillies – You can use fresh red chilies instead of dry chilies. Slit, remove the seeds and directly use the fresh red chilies along with fried or raw garlic to make this chutney. The shelf life of the chutney will become less though.
Red Chilli Powder – To prepare it with red chili powder, just substitute dry chilies with ¼ cup red chili powder. You can use a combination of red chili powder and Kashmiri red chili powder to add a spicy taste with a nice bright color. If making it using red chili powder, add the powder in the pan only once the garlic is fried. And very briefly fry the powder otherwise it will get burned and the chutney will taste very bad.
For Chaat – To make garlic chutney for chaat, soak chiles in hot water for 30 minutes. Add the soaked chilies in a grinder along with garlic and salt. Grind until smooth. This chutney can be stored for a week in the refrigerator.
For Vada Pav – Garlic chutney for vada pav is made using fresh coconut and a lot of garlic. Check out the details to make Vada Pav Chutney here.
Pro Tips By Neha
Use Kashmiri Dry Red Chillies in the chutney to add a nice bright color, without making it too spicy.
For a milder version, you can remove the seeds from the chillies.
If you feel the chutney is too thick, add in a little oil while grinding.
You can make this Red Garlic Chutney and store it so that it comes in handy when making Chaats, Snacks, or even serve on the side with everyday meals.
Serving Suggestions
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 ki Roti or Makki Ki Roti, and believe me, the taste and flavors just made me a fan of this simple combination.
You can also serve this chutney with Idli and Dosa, to add flavor to your favorite South Indian breakfast recipes.
Storage Suggestions
This chutney will last in the fridge for almost a month when stored in an airtight 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 chutney.
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Recipe Card
Garlic Chutney Recipe
Ingredients
- ¼ cup Vegetable Oil
- 1 cup Dry Red Chillies
- ½ cup Garlic cloves (Chopped)
- 2 tsp Ginger (Chopped)
- 1 tsp Cumin Seeds
- 1 tsp Amchoor powder / Dry Mango Powder
- 2 tsp Salt
Instructions
- Heat vegetable oil in a pan.
- Remove the stem of the Kashmiri dry red chilies and add them to the pan. Fry on low heat for 1-2 minutes. Keep stirring while frying. Drain and keep aside.
- Add chopped garlic cloves in the oil and fry on medium heat until slightly browned. Keep stirring throughout.
- Add chopped ginger and fry for another minute.
- Now add cumin seeds and cook for a minute.
- Remove the pan from heat and let the mixture cool. Grind the ingredients along with roasted dry red chilies, dry mango powder, and salt to make a smooth paste. Add more oil to grind the chutney. (I had to add ¼ cup more) Keep scraping the sides of the jar a few times while grinding.
- 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 it as they might react with the chutney.
