Garlic Chutney (Quick & Delicious Recipe)
Garlic chutney is a spicy, tangy, and flavorful Indian condiment made with fresh garlic, dried red chilies, and aromatic spices. Perfect as a dip, spread, or accompaniment to snacks, dosas, parathas, and chaats.
Equipment
- 1 Blender or Mixer Grinder For blending red chilies, garlic, and spices into a paste
- 1 Frying Pan (small/tadka pan) For tempering with oil, mustard seeds, curry leaves, and hing (optional)
- 1 Mixing bowl To combine and adjust seasoning after blending
- 1 Measuring Spoons For accurate measurement of spices and liquids
- 1 Airtight Container For proper storage in refrigerator
Ingredients
- 20 pcs Dried red chilies (Kashmiri or Byadagi for moderate heat and colour)
- 10 pcs large garlic cloves, peeled
- 1/2 tsp cumin seeds
- 1/3 tsp salt (adjust to taste)
- 1½ to 2 tbsp sugar or jaggery (balance heat with sweetness)
- 1 to 1½ tbsp lemon juice or apple cider vinegar (seb ka siraka)
- 3 to 4 tbsp water
Optional Tempering:
- 1 tbsp Oil
- 1 tsp mustard seeds
- few curry leaves
- a pinch of asafoetida (hing)
Instructions
- Soak dried red chilies in hot water for 15–20 minutes until soft.
- Drain and add them to a blender with garlic, cumin seeds, salt, sugar, lemon juice, and water.
- Blend to a smooth, spreadable paste. Adjust salt, sweetness, and acidity to taste.
Optional Tempering:
- Heat oil, add mustard seeds, curry leaves, and hing. Let them splutter, then pour over the chutney and mix well.
- Cool and store in an airtight container. Refrigerate up to 3–4 weeks if tempered, or 7–10 days raw.
Notes
- Use fresh, firm garlic cloves for the best flavor and to avoid bitterness.
- For milder chutney, reduce the number of dried red chilies or remove their seeds before blending.
- Optional: Add roasted peanuts or grated coconut for a richer, textured chutney.
- Substitute lemon juice with tamarind pulp for a tangier, more traditional flavor.
- Always adjust salt, sweetness, and tanginess to suit your taste preference.
- Tempering the chutney with oil, mustard seeds, and curry leaves deepens the flavor and extends shelf life.
- Store chutney in an airtight container in the refrigerator—use within 3–4 weeks if tempered, or within 7–10 days if raw.
- The chutney can be frozen in small portions for longer shelf life; thaw in the refrigerator before use.
- Serve as a dip, spread, or alongside snacks, dosas, idlis, chaats, or even as a sandwich spread.