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).
About Rajasthani Garlic Chutney
Garlic Chutney also called Lehsun ki Chutney, Lasun ki Chutney, or Lasan ki Chatni, is a spicy fiery red accompaniment that is a must in Rajasthani 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 serve with any Indian-style meal.
Traditionally this chutney was ground on a big stone, called ‘Sil Batta‘ and the 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 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 4 variations in the post below. Try them all as they are very different from each other and each version is very delicious.
Maharashtrians also have a version of garlic chutney (dry coconut garlic chutney) and it is an essential accompaniment with Vada Pav. Do try it too.
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
- Amla Chutney
Fiery red in color, this lasun ki chutney is a Rajasthani dish that is made with a combination of 7 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 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 dried Kashmiri red chilies. They give a nice red color to the chutney without making it too spicy.
If you want to make it even milder, remove the seeds from the chilies.
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 Rajasthani Garlic Chutney
Heat ½ cup of vegetable oil in a pan over medium heat.
Discard the stalk of 20-25 Kashmiri dry red chilies and add the chilies to the pan.
Fry for 1 minute, stirring frequently. Drain and keep aside.
Add ½ cup of chopped garlic cloves to the hot oil and fry on medium heat until slightly browned, stirring frequently.
Add 2 teaspoon chopped ginger and fry for another minute.
Now add 1 teaspoon 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 1 teaspoon dry mango powder and 1 teaspoon 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.
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.
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.
Serve the chutney chilled or at room temperature. You can take it out a few minutes before serving and serve at room temperature or serve it chilled directly from the refrigerator.
You can also serve this chutney with Idli and Dosa to add flavor to your favorite South Indian breakfast recipes.
This chutney will last in the fridge for almost a month when stored in an airtight container.
Refrain from using plastic or metal containers to store as they might react with the chutney. Glass container is the best.
It can also be stored for upto 15 days at room temperature in an airtight container.
Make sure to use a dry and clean spoon to take out the chutney.
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Rajasthani Garlic Chutney Recipe (4 ways)
- ½ cup vegetable 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
- 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.