Garlic chutney recipe is a traditional Indian condiment or chutney with garlic cloves and red chilies. This is a super easy to make almost no cook chutney that you can make and store for 2 weeks. Vegan and gluten free, ready in 20 minutes.
It is a very popular condiment and often served with all breakfast, snacks. It is also used for many making many Indian chaat recipes nd street food like bhel puri, papdi chaat, sev puri, vada pav etc. I also serve this with cutlet, pakora, samosa and use in sandwiches.
This garlic dip is known as lehsun ki chutney in India. Lehsun means garlic in Hindi. It is really easy to make this recipe, all you need are few pantry staple ingredients and 15-20 minutes.
It tastes really delicious with amazing flavor. This is a spicy chutney as such but you can easily control heat by reducing the number of chilies or increasing sweetener.
You can also use Kashmiri red chilies which has vibrant color but mild heat. See notes for more details.
This is a wonderful chutney to have handy. It just perks the flavor and taste of any dish that you serve with.
What Is Lehsun Ki Chutney?
Red garlic chutney recipe is an easy to make condiment or dip made very commonly in north India. It is a vibrant and delicious chutney full of flavor that elevates the taste of any dish. It is also known as red chutney.
Made with very few simple ingredients, it is really one of those basic recipes that is very versatile. Apart from the intended use, you can also use it creatively in many ways. See serving suggestions for more ideas.
The basic red chutney recipe is made with dry red chillies, garlic cloves, cumin seeds, salt, jaggery, oil, lemon juice.
You can make this recipe in many ways. You will find varieties of garlic chutneys across the country. Usually some ingredients like tomato, onion are added to cut the heat and increase the volume.
The authentic recipe of lehsun ki chutney however is made of only red chili, garlic, cumin and salt.
To increase the shelf life of this chutney I usually add warm oil while blending. You can make this chutney oil free but use it within 3-4 days. With added oil it keeps well for 2-3 weeks in refrigerator.
Do try this yummy garlic chutney and enjoy. It is
easy to make
vegan & gluten free
delicious with snacks
handy for chaats
How To Make Garlic Chutney Recipe
Pick and remove stalks from 12-15 dried red chilies. Bring 1 cup water to a rolling boil. Peel 6-8 cloves of garlic and set aside.
Add the red chilies to the hot water and set aside for 15 minutes. This will soften the chillies and makes it easier for grinding. In the mean time heat 3 tablespoons oil over medium flame and let cool.
After 15 minutes drain the softened chillies from water. Add them to a grinder jar. Also add peeled garlic cloves and 1 teaspoon cumin seeds.
Add 1 tablespoon jaggery and salt to taste.
Blend to a smooth paste. Now add 1 tablespoon lemon juice and little water if needed. Blend again to a smooth chutney.
Now add the warm oil and blend again very well.
Transfer garlic chutney to a clean glass jar and store in refrigerator.
Use as side dish or dip for snacks and while making chaat recipes.
How To Use Chilli Garlic Chutney
This is a super versatile condiment and that finds it’s use in many ways. While this chutney is mainly used for making chaats in north India, you can easily add it various ways while you cook. You can use it as
- dip with breakfasts, snacks
- sauce in Asian stir fries
- spread for sandwiches
- spread for masala dosa
- mix with rice along with sesame oil
Variations With Garlic Chutney
lehsun ki chutney is made with lots of variations across the country. Few variations I have shared in thr blog are
The color of this garlic chutney will depend on the quality of the chilies you use. So choose accordingly.
If you are not used to very spicy condiment, use Kashmiri red chilies or byadgi chilies that are low heat yet vibrant for making this lahsun ki chutney. I use these for most of my chutney recipes.
If you don’t have dry red chilies you can use red chili powder. Use mildly hot ones like Kashmiri red chilli powder or cayenne pepper for this.
Use fresh and plump garlic cloves for this chutney. Do not sprouted garlic as it will totally change the flavor.
Typically this chutney uses raw garlic but if you are not used to it you can roast in briefly in oven and grind it.
Use a high power blender for easy grinding. You can make this chutney a bit chunky if you like
Adding oil increases the shelf life as well as the flavor of the chutney. Use warm oil. You can use mustard oil or sesame oil or any vegetable oil.
Frequently Asked Questions
Can I use fresh chilies in garlic chutney recipe?
Yes if you get fresh red chilies you can use it here. Use only 6-7 instead, rinse slit and remove the seeds. If you use fresh chilies, the shelf life of the chutney will be a bit less.
In which chaat recipes can I use this chutney?
Can I add more spices in this chutney?
Yes along with cumin seeds you can use roasted coriander powder, amchur powder.
More Chutney Recipes
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1 CUP = 250 ml
- 15 dry red chilies
- 6 garlic cloves plump, peeled
- 1 tablespoon jaggery
- 1 teaspoon cumin seeds
- 1 tablespoon lemon juice
- salt to taste
- 2 tablespoons oil
- Pick and remove stalks from 12-15 dried red chilies. Bring 1 cup water to a rolling boil. Peel 6-8 cloves of garlic and set aside.
- Add the red chilies to the hot water and set aside for 15 minutes. This will soften the chillies and makes it easier for grinding. In the mean time heat 3 tablespoons oil over medium flame and let cool.
- After 15 minutes drain the softened chillies from water. Add them to a grinder jar
- . Also add peeled garlic cloves and 1 teaspoon cumin seeds.
- Add 1 tablespoon jaggery and salt to taste. Blend to a smooth paste. Now add 1 tablespoon lemon juice and little water if needed. Blend again to a smooth chutney.
- Now add the warm oil and blend again very well.
- Transfer garlic chutney to a clean glass jar and store in refrigerator. Use as side dish or dip for snacks and while making chaat recipes.