Garlic Chutney Recipe (Rajasthani Style)
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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.
Quick Look: Rajasthani Garlic Chutney
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 1 cup
Calories: Approx. 80 per serving
Dietary Info: Vegan, gluten-free
Skill Level: Easy
Tools Needed: Pan, blender, clean glass jar for storage.
Shelf Life: Up to 15 days at room temperature in a glass jar; up to 2 months refrigerated; up to 3 months frozen.
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Table of Contents
What Is Rajasthani Garlic Chutney?
Rajasthani-style garlic chutney, also called lehsun ki chutney, lasun ki chutney, or lasan ki chatni, is a spicy condiment made by cooking garlic with dried red chilies and a cumin tempering in oil or ghee.
It is a staple of Marwari and Rajasthani thalis, and it is traditionally served alongside dal baati churma, bajra roti, or any everyday Indian meal.
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 to vada pav. Do try it, too. Its South Indian version is called poondu chutney.
Why This Recipe Works
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.
This version fries the chilies and garlic first. That step softens the sharp edge of raw garlic, deepens the flavor, and gives the chutney a longer shelf life because the moisture cooks out.
A few things make this recipe reliable:
Built-in preservation. The oil and the cooking process act as a natural preservative, so this chutney lasts far longer than a fresh, raw chutney.
Only 7 ingredients, all of which sit in a regular Indian pantry.
No soaking, no waiting. This recipe uses fried chilies instead of soaked chilies, so you go from start to finish in 15 minutes.
Ingredients
You can get all the ingredients at an Indian grocery store.
- Garlic – It is the star ingredient of this recipe. To save time, buy already peeled garlic. Use fresh, firm cloves. Old or sprouted garlic turns bitter when fried.
- Dried red chilies give this chutney a spicy kick. Try using dried Kashmiri red chilies. They give the chutney a nice red color without making it too spicy. Remove the seeds from the chilies if you want to make the chutney even milder. Use a hot chili if you prefer spicy chutney.
- Dry Mango Powder (Amchoor Powder) – It adds a tangy flavor to the chutney. You can also add some lime juice (or lemon juice) to make this garlicky goodness tangier.
- Others – You will also need oil, fresh ginger, cumin seeds, and salt.
No water is added while making this red garlic chutney to increase its shelf life.
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 teaspoons of 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. Transfer the fried red chilies and garlic mixture, along with the oil, to a blender. Add 1 teaspoon dry mango powder and 1 teaspoon salt.
Step 8: Blend until smooth to make a chutney. Scrape the sides of the jar a few times while blending. Serve!
Variations
Using Fresh Chilies – 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.
Using Red Chili Powder – To prepare it with red chili powder, skip the 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 chili powder and blend to make the red chili garlic chutney.
Tomato Garlic Chutney – Add 2 chopped tomatoes to the pan along with the garlic for a tangier, softer chutney.
Serving Suggestions
This chutney is commonly served with the dal baati churma meal. You can also spread a thin layer on papad gathiya sabji for an extra kick.
Pair it with smoky Rajasthani laal maas for a meal that leans fully into the region’s love of heat.
Serve it alongside ker sangri and bajra roti for a traditional desert-style thali.
Stir a spoonful into kacchi haldi ki sabji, if you want to turn up the spice level.
Use it as a sandwich spread, a dip for snacks such as paneer pakora, chicken pakora, or samosa, or a topping for plain khichdi.
Storage Suggestions
Lahsun ki chutney can be kept in an airtight glass container at room temperature for up to 15 days.
Refrain from using plastic or metal containers to store the chutney, as they might react with it.
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.
Always use a clean, dry spoon when scooping out the chutney. Moisture from a wet spoon is the fastest way to spoil it.
Rajasthani Garlic Chutney FAQs
It is spicy, but Kashmiri red chili powder keeps the heat moderate while still giving a deep red color. Use a hotter chili powder for more heat, or cut back on the quantity if you prefer it milder.
The oil is not optional in this recipe. It cooks the raw garlic and chili and also acts as a preservative, extending the chutney’s shelf life. Skipping it will shorten how long the chutney stays fresh.
Bitterness usually comes from burnt garlic or scorched chili powder. Keep the heat on medium-low while frying the garlic, and always mix the chili powder with a little water before adding it to hot oil.
Other Rajasthani Recipes We Recommend
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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.
