Garlic Chutney is a delicious Rajasthani accompaniment made using lots of garlic and dry red chillies. This fiery red chutney elevates the taste of any Indian meal. Here is how to make it.
If you have ever visited Rajasthan and ordered Dal Baati Churma, I am sure you would have tasted Garlic Chutney too.
Spicy and tangy, both my favourite flavours in one, this chutney can make even a simple meal interesting.
Made with just 7 ingredients, this Rajasthani Garlic Chutney will surely satisfy your taste buds.
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.
I often make this chutney on weekends and store it for about a week in the refrigerator , so that I can spice up my simple weekday meals.
What is Garlic Chutney?
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.
In Maharashtrian households, a dry version of this garlic chutney is made which is popularly used in Vada Pav.
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.
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.
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.