Garlic Chutney

4.80 from 5 votes

Garlic Chutney is a spicy chutney made with red chilies and lots of garlic. Each home has a different way of making it, and each version is delicious on its own. In this post, I am sharing four ways to make this fiery chutney.

Some other chutney recipes can be served with your everyday meals: Raw Mango Chutney, Green Chutney, Tomato Chutney, Sweet Tomato Chutney, and Guava Chutney.

Rajasthani garlic chutney served in a bowl.
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About Garlic Chutney

Garlic Chutney, also called Lehsun ki Chutney, Lasun ki Chutney, or Lasan ki Chatni, is a spicy, fiery red accompaniment that is popular in Indian thali meals.

This red chutney keeps well for at least 15 days without a refrigerator and is popularly served with Dal Baati Churma meal. It is also a great accompaniment to any Indian-style meal.

Traditionally, this 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 chutney, and it’s made in multiple ways in Indian 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 four 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.

Ingredients

This lasun ki chutney is made with seven everyday ingredients: fresh garlic, dry red chilies, oil, fresh ginger, cumin seeds, amchur powder (dry mango powder), and salt.

This delicious chutney has a punch from 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 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 it even milder.

Use a hot chili if you prefer spicy chutney.

No water is added while making this chutney to increase its shelf life.

How To Make Lahsun Ki Chutney

Heat ½ cup of oil in a pan over medium heat.

Oil heating in a pan.

Discard the stalk of 20-25 Kashmiri dry red chilies and add the chilies to the pan.

Chilies added to the pan.

Fry for 1 minute, stirring frequently. Drain and keep aside.

Draining the fried chilies.

Add ½ cup of chopped garlic cloves to the hot oil and fry on medium heat until slightly browned, stirring frequently.

Chopped garlic added to the pan.

Add 2 teaspoon chopped ginger and fry for another minute.

Ginger added to the pan.

Now add 1 teaspoon cumin seeds and fry for a minute.

Cumin seeds added to the pan.

Remove the pan from 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.

Fried chilies, garlic mixture with oil, dry mango powder and salt added to a blender.

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 in the refrigerator for up to a month. Refrain from using plastic or metal containers to store as they might react with the chutney.

Ready Rajasthani garlic chutney.

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 lender along with fresh chilies and blend until smooth. However, the shelf life of the chutney will be less.

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 red chili powder and blend to make the chutney.

For Chaat – To make garlic chutney for chaat, soak 20-25 dry red chiles in hot water for 30 minutes. Add the soaked chilies to a blender along with ¼ cup of chopped raw garlic, ¼ cup water, and 1 teaspoon salt. Blend until smooth. This chutney can be stored in the refrigerator for a week.

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Rajasthani Garlic Chutney is a spicy chutney made using red chilies and lots of garlic. Each home has a different way of making it and each version is delicious on its own. I am sharing 4 ways to make this fiery spicy chutney in this post (vegan, gluten-free).
4.80 from 5 votes

Garlic Chutney Recipe (4 ways)

Garlic Chutney is a spicy chutney made using red chilies and lots of garlic. Each home has a different way of making it and each version is delicious on its own. I am sharing 4 ways to make this fiery spicy chutney in this post.
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 8 people

Ingredients 

  • ½ cup oil
  • 20-25 dried Kashmiri red chilies
  • ½ cup chopped garlic cloves
  • 2 teaspoons chopped ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon amchoor powder (dry mango powder)
  • 1 teaspoon salt
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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.

Video

YouTube video

Notes

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 lender along with fresh chilies and bled until smooth. The shelf life of the chutney will be less though.
Red Chilli 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 along with ¼ cup of red chili powder and blend to make the chutney.
For Chaat – To make garlic chutney for chaat, soak 20-25 dry red chiles in hot water for 30 minutes. Add the soaked chilies to a blender along with ¼ cup of chopped raw garlic, ¼ cup water, and 1 teaspoon salt. Blend until smooth. This chutney can be stored for a week in the refrigerator.

Nutrition

Calories: 80kcal, Carbohydrates: 5g, Protein: 1g, Fat: 7g, Saturated Fat: 6g, Sodium: 585mg, Potassium: 99mg, Fiber: 1g, Sugar: 1g, Vitamin A: 179IU, Vitamin C: 30mg, Calcium: 20mg, Iron: 1mg
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