Chilli Garlic Chutney


This Chilli Garlic Chutney is amazing. It’s perfect with some homemade tortilla chips or pitta bread, and makes a great addition to sandwiches or burgers. I cannot stress enough how versatile this chutney is, so make a large batch today! Everyone is so obsessed with the delicious flavours in Indian cuisine, but sometimes it comes to be loved for its heat and spice. If there’s one thing about my favourite Indian food, it definitely has to be chilli garlic chutney.

garlic chutney recipe | red chilli garlic chutney for chaat | lasun chutney

Simple recipe for garlic chutney with red peppers for chaat and lasun chutney

Prep Time5 mins

Cook Time1 min

Total Time6 mins


Cuisinestreet food

Servings1 box



  • ▢¾ tbsp chilli powder
  • ▢¾ tsp coriander powder
  • ▢½ tsp sugar
  • ▢½ lemon (juice)
  • ▢12 garlic (cloves)
  • ▢sal to taste
  • ▢water as required to blend smooth


  • First, combine the garlic, chilli, coriander, salt, sugar, and lemon juice in a small blender.
  • Moreover, add water as necessary and combine to a paste that is smooth.
  • Lastly, transfer to a box and use to make vada pava or dabeli. stow in the fridge.

How to make Chilli Garlic Chutney – 

First, combine the garlic, chilli, coriander, salt, sugar, and lemon juice in a small blender.

Moreover, add water as necessary and combine to a paste that is smooth.

Lastly, transfer to a box and use to make vada pava or dabeli. stow in the fridge.

Chilli Garlic Chutney

Chilli Garlic Chutney Recipe Card

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. Feasts in ancient times often began at midday and ended when the sun set in the more affluent homes! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine ranges from extremely mild to extremely spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chilli Garlic Chutney Recipe

  • Red Chillies whole, seeded 10
  • Garlic cloves 12
  • Lemon juice 2 teaspoons
  • Sea salt to taste
  • Cumin powder 1 teaspoon


Step 1

Red peppers should be soaked in 1.5 cups of water for 30 minutes. Drain. Make a fine paste by pulverizing the red chilies, garlic, and lemon juice. In case more water is required, add it. Mix thoroughly after adding sea salt and cumin powder. Use as a garnish for chaat or bhel puri.

Chilli Garlic Chutney Recipe

Chilli Garlic Chutney
  • Total Time50m
  • Prep Time20 m
  • Calories100

Red chillies and garlic are mostly used to make Chilli Garlic Chutney, a hot and spicy condiment. Everyone’s taste senses are enhanced by the distinctive flavor of dried red chiles and garlic. This delicious chutney will send you to the clouds. Reduce the quantity of dry chilies used in the chutney if you don’t like spicy food very much. This will make the chutney moderately spicy. Without putting any work on your part, you may make this fantastic recipe. The chutney can be served with certain appetizers or even a main entrée. Additionally, sandwiches and chaats can be served with this scorching spicy chutney as a spread. This chutney has the advantage of being able to be kept in an airtight container and served at events like potlucks, kitten parties, and game nights. So get your aprons and try making this delectable dish.

Ingredients of Chilli Garlic Chutney

1 Serving2 Servings3 Servings4 Servings5 Servings6 Servings7 Servings8 Servings9 Servings10 Servings11 Servings12 Servings13 Servings14 Servings15 Servings16 Servings17 Servings18 Servings19 Servings20 Servings

  • 6 cloves garlic
  • 1 tablespoon vegetable oil
  • salt as required
  • water as required
  • 5 red chilli
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon tamarind paste

How to make Chilli Garlic Chutney

  • Use a hand mortar to thoroughly grind the mustard seeds for this recipe. The red peppers should then be soaked in water for 20 minutes.
  • Drain the water and set them aside after 20 minutes. Tamarind paste, salt, red peppers, garlic, mustard seeds, and vegetable oil should all be added to a blender. Create a paste by blending all the ingredients together.
  • Transfer the Chilli Garlic Chutney onto a bowl. Serve whatever snack you choose hot or cold.

Red Chilli Garlic Chutney Recipe Ingredients

  • 50 Gram Whole Red Chili
  • ¼ Cup Garlic Cloves Or 125 Gram
  • 1 Inch Ginger
  • 2 tbsp Tamarind
  • 1 tbsp Cumin Seeds
  • 1.5 tbsp Salt

Red Chilli Garlic Chutney Recipe Preparation

  • Take a pan, add two to three tablespoons of oil, and heat it up.
  • Add a full red chili and maintain a low flame. For the purpose of removing additional moisture, roast the chili for 1-2 minutes.
  • Avoid maintaining a high flame so that the moisture doesn’t stay and the chili doesn’t burn.
  • Add the garlic clove to the pan once you’ve placed them in a bowl. Lower the flame. Add 1 inch of finely chopped ginger after it has been roasted for 3–4 minutes.
  • For an additional two minutes, roast it over a low flame. Add two tablespoons of tamarind to it now. Tamarind will add a pleasant tart flavor.
  • Add 1 tablespoon of the cumin seeds now, and continue to toast them for 1 minute.
  • Every item has now been cooked to perfection.
  • Finally, stir in 1.5 tablespoons of salt. Roast the garlic until it becomes pale pink.
  • Fill the entire red chili bowl with this mixture. Give it time to cool.
  • Add the ingredients to the mixer jar after they reach room temperature.
  • Examine the consistency after grinding. If it’s dry, add two tablespoons of oil and reprocess.
  • Once more, if the mixture is dry, add extra water and ground well.
  • If you want them in a bowl, the hot chutney is ready.

Important Notes

The chutney keeps for a month in the refrigerator. We use oil instead of water in this situation. Chutney’s shelf life is extended by oil, which also enhances flavor.

Although this chutney has an authentically spicy flavor, you can reduce the heat by adding 2 teaspoons of powdered sugar or jaggery.

You can eat this chutney with any meal or snack.

The Health Benefits of Eating Garlic are:

1. Wards Off Cough and Cold

It may be possible to prevent cold and cough infections using raw garlic. The best results come from consuming two smashed garlic cloves first thing in the morning. Garlic cloves strung on a thread and hung around the necks of children and infants are said to treat congestion symptoms.

2. Good for Cardiac Health

Garlic has a substance called allicin that prevents LDL from oxidizing (bad cholesterol). This lowers cholesterol levels and strengthens the heart. Garlic consumption on a regular basis lowers the risk of blood clots and aids in thromboembolism prevention. Additionally lowering blood pressure, garlic is advantageous for hypertensive people.

3. Improves Brain Functioning

Due to its anti-inflammatory and antioxidant qualities, garlic supports brain function. It is useful against dementia and other neurodegenerative illnesses.

4. Improves Digestion

Addition of raw garlic to the diet helps with digestive issues. It soothes inflammation and is good for the intestines. Consuming raw garlic aids in the removal of intestinal worms. The benefit is that it kills the harmful bacteria while safeguarding the beneficial ones in the stomach.

5. Balances Blood Sugar

Those who suffer from diabetes observe their blood sugar levels regulating the consumption of raw garlic.

6. Boosts Immunity

Garlic guards against free radicals and stops DNA damage. Garlic’s zinc boosts immunity. Vitamin C aids in the prevention of infections. Due to its antibacterial characteristics, it is extremely helpful in treating eye and ear infections.

7. Improves Skin Health

Garlic lessens acne scarring and aids in acne prevention. Applying garlic juice can help blisters, rashes, cold sores, psoriasis, and rashes. Additionally, it shields the skin from UV rays, delaying the aging process.

8. Prevents Cancer and Peptic Ulcer

Garlic shields the body from lung, prostate, bladder, stomach, liver, and colon cancers due to its high antioxidant content. Garlic’s antibacterial properties prevent peptic ulcers by removing the infection from the intestines.

9. Good for Weight Loss

Garlic decreases the expression of the genes that create the fat-storing adipose cells. Additionally, it boosts thermogenesis, which causes the body to burn more fat and lower LDL levels (bad cholesterol).

Garlic is quite nutritious in addition to being helpful for weight loss. In actuality, a raw garlic clove weighing about 3 grams comprises the following:

  • Manganese
  • Vitamin B6
  • Vitamin C
  • Selenium
  • Fiber
  • Amounts of calcium, copper, potassium, iron, etc. 

10. May Improve Athletic Performance

One of the best “performance enhancing” ingredients is garlic. The item was used in the past to alleviate weariness and increase laborers’ ability to work. Garlic consumption may help in improving exercise performance, according to studies on rodents. Garlic was ingested for 6 weeks by people with heart disease, and this led to a 12% decrease in heart rate and improved exercise tolerance.


What are the side effects of taking garlic by mouth?

When you take garlic by mouth it is mostly safe. It can cause side effects such as bad breath, heartburn, gas, and diarrhoea. If you take raw garlic by mouth, the side effects are often worse and may increase the risk of bleeding and cause allergic reactions in some people.

Should garlic be applied to the skin?

Garlic products like gels and pastes are possibly safe. But garlic might cause skin damage that is similar to a burn. Especially raw garlic when applied to the skin might cause severe skin irritation.

Who should avoid having garlic?

Children can only take garlic in dosages of up to 300 mg three times a day for a maximum of 8 weeks if they are not pregnant or nursing. People with bleeding disorders should avoid garlic, and it should not be used before surgery since it may prolong bleeding and affect blood pressure. Garlic should be avoided two weeks before surgery, and one should be aware that it may also lower blood sugar levels.

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