Red Chilli Chutney


Not only does Red Chilli Chutney allow its users to create bespoke, exciting and mouth-watering creations, it also helps them make delicious new recipes. The range of food improvements is vast but we have carefully selected some of the best we could find to give you great ideas: Red chilli chutney is very delicious and spicy,not to forget that it is all time Indian favorite Dish


Red chilli chutney recipe with small onion, tamarind, red chilli and garlic as main ingredients. Stays good for 5 days to a week, goes well with idli, dosa, chapati.


When I went to India last month, my co sis made a quick chutney which had all these ingredients. That reminded me of the recipe a reader sent me in 2014, yes! almost 5 years back it was sent through facebook page, the reader itself is not in touch, but I had the recipe pasted in my gmail.Took the recipe and tried it today.

I love the fact that this keeps good for a week in fridge and goes well with all idli dosa and chapathi. Have not tried using chilli chutney in this combo of tamarind onion and garlic. So it was really good for me for a change. Use small variety garlic for best flavour.

Red chilli chutney

Red chilli chutney recipe with small onion, tamarind, red chilli and garlic as main ingredients. Stays good for 5 days to a week, goes well with idli, dosa, chapati.

 Course Side Dish

 Cuisine Indian

 Prep Time 10 minutes

 Cook Time 10 minutes

 Servings 1x2x3x

Equipments (Amazon Affiliate links)

  • knife
  • kadai/ pan
  • blender
  • ladle


  • 10 Shallots/small onion
  • 15 Red chilli
  • 1 teaspoon Tamarind (small gooseberry size)
  • 4 Garlic
  • Salt – As needed

To temper

  • 1 tbsp Sesame oil
  • ¼ teaspoon Mustard
  • 1 Pinch Asafoetida


  • Take red chilli, salt, onion, garlic and tamarind in a blender and grind smoothly. Add only very little water if needed.
  • Heat oil in a pan/ kadai, temper with mustard, add asafoetida and pour the ground mixture.
  • Continue cooking in low flame for 5-6 minutes, until oil separates and raw smell goes away.
  • Transfer to the serving bowl.

Chilli Garlic Chutney

A vibrant spicy Chilli Garlic Chutney, that enhances the flavor of any chaat dish. Made with just a few ingredients, this chutney is a must have for chaats such as sev puri and papdi chaat.  

Red Chili Garlic Chutney in a small white bowl

This red garlic chili chutney is a must addition for Indian street food like Sev Puri, Papdi Chaat, Bhel Puri, Dabeli, Ragda patties and more. This simple yet flavorsome chutney requires just two ingredients commonly available in our pantry:

  • Dry Red Chili
  • Garlic

The vibrant color of this red chilli garlic chutney comes from the use of Kashmiri Chili. They have just the right amount of spice and color.  The chutney can be made within 10 minutes or less and has a shelf-life of up to 2 weeks when stored in the refrigerator.

In case you don’t have Kashmiri chili, you can use a milder version of any other dry red chili or just deseed them before using to make this chutney.

This chaat chutney also contains copious amounts of garlic, a very healthy ingredient. As this chutney has a lot of garlic, it is also called lahsun ki chutney (Lahsun means garlic).

Did you know that garlic helps in lowering your cholesterol levels and blood pressure. Garlic is also used as a home remedy since times immemorial to treat cough, colds and digestion problems.

Eating raw garlic is quite a difficult task for many due to its pungent taste. But, this chilli garlic chutney and this dry garlic chutney is a great way to include raw garlic in your meals.

How to make Red Garlic Chutney?

  • Start by removing the stem of the dry kashmiri red chilies. Then soak them in hot water for about half hour before you start making this chutney. Make sure there just enough water to cover the chilis completely.
  • Peel the garlic skin and keep it ready.
Soaked Kashmiri red chilli in a white bowl
  • Later drain the water using a strainer.
  • Then combine the peeled garlic cloves and the chilis along with salt and water in a blender.
  • Blend them smoothly. Don’t add too much water to this chutney as it would thin out its consistency.
Chilli Garlic Chutney in a small black bowl

Tips to make the perfect Red Garlic Chutney:

  • Use dry kashmiri chilis as they are mild and add a wonderful red color to the chutney.
  • To make the chutney even milderremove the seeds before soaking the chills.
  • Make this chutney with a little amount of water to get a thicker spread on the chaats.
  • You can make a batch of this chutney during your weekly meal prep and store in an air-tight container. It has a great shelf life when refrigerated and can be your quick fix for a delicious chaat evening.


Red chilli garlic chutney – The beautiful and vibrant red chillies take centerstage in this fiery chutney recipe. This flavorful combo of red chillies and fresh garlic is, in fact, a classic addition to Indian chaats.

red chilli garlic chutney recipe video

If you love super spicy food, let me introduce to a fiery traditional Indian chutney loaded with red chilies. In fact, the vibrant red color of the chutney speaks for itself. Spicy, colorful, lip-smacking – I love it!

This red chilli garlic chutney is an indispensable element of Indian chaats along with tamarind chutney and coriander (cilantro) chutney. Apart from chaats, it also makes a great addition to sandwiches, dips, and everything that needs a final extra spicy touch of flavor.

The best part? You’ll only need 3 ingredients to make this vibrant chutney. Red chilies, garlic and salt. How easy is that?

Of course, the heat level of the chutney is totally determined by the hot red chilies. I highly recommend using Kashmiri red chillies in this recipe to achieve the vibrant color with less heat. Deseeding the chilies will also reduce the heat as the spice kick of chillies are packed in their seeds. However, feel free to choose your favorite chilies to make this red chilli garlic chutney.

The red chillies are soaked in hot water for an hour or so, to make them soft. Soft chillies will give you a very smooth chutney.

Pungent fresh garlic cloves add a lovely flavor contrast to the red chillies. Remember to use fresh garlic in this recipe. Store bought or even frozen minced garlic is definitely not the right way to go.

The recipe is all about grinding red chillies and garlic along with the right amount of salt to a flavorful paste with very smooth texture. So good! Even though this chutney is incredibly spicy, the flavor combo of red chillies and garlic is beyond delicious.

The bonus? You can store this in your refrigerator for up to a week. Plus, there’s no cooking involved. So, next time when you want to spice up your sandwich, burger, pizza or Indian chaat, add a tiny dollop if this fiery red chilli garlic chutney.


Red Chilli Garlic chutney is one of the three most important chutneys for chaat dishes. The other two are Sweet Chutney (Date tamarind chutney) and Green Chutney (Mint Coriander Chutney).

This chutney is made with two main ingredients, dry red chilies and garlic and hence the name Chili Garlic Chutney.

It is also known as red chutney for chaat due to the vibrant red color given by the chilies.

In Hindi, it is called Lahsun ki chutney (where Lahsun means garlic) since there is a good quantity of garlic present in this chutney.

Garlic is linked with many health benefits like lowering blood pressure, cholesterol and even proved effective in treating cold, congestion, and digestion issues.

Eating raw garlic is not everyone’s cup of tea so this chutney is a good way to include garlic in your diet. A lot of Indian recipes use garlic too.

This chutney requires no cooking, just soak the red chilies to soften them and then grind with the rest of the ingredients.

It is quick and easy to make at home and stores well for up to 2 weeks in the refrigerator.

In addition to spicing up your chaat snacks, you can also use this garlic chutney as a spread for your sandwich or wraps and even as a dip for momos and pakoras.

Let’s see how to make garlic chutney at home and what we will need.



You need just 4 ingredients to make this delicious garlic chutney

ingredients for red chilli garlic chutney in bowls on white surface

Dry red chilies – Use whole dry Kashmiri red chili for this recipe. They lend a beautiful vibrant red color to the chutney without making it too spicy. If you are unable to find Kashmiri chili, you can use any other mild red chili or de-seed the spicier kind based on your heat preference. Or substitute with Kashmiri red chilli powder.

Garlic cloves – use freshly peeled garlic cloves for the best flavor.

Salt – to flavor the chutney 

Lemon juice – Use fresh lemon juice. This adds a bit of tang and balances the pungency from garlic. You can also substitute it with white vinegar.

In addition, we will also need some hot water for soaking the chilies and grinding.

Please refer to the recipe card for exact measurements of ingredients


Steps for how to make garlic chutney

1 – Remove the stalks of dry red chilies and break them into 2 parts. Deseed them (optional) and add them to a bowl.  Discard the seeds. You can wear gloves if you are not used to handling chilis as it can cause a burning sensation for some. 

2 – Soak the red chilies in 1 cup of hot water for 30 mins or until they soften. Water should cover the chilis completely.

3 – Drain the red chilies and add to blender along with garlic, salt, and lemon juice. 

4 – Blend with ¼ cup water (or as needed) until smooth. The consistency of the chutney should be more towards the thicker side or of medium consistency.

Pour the red chutney into a small jar or bowl. Cover and refrigerate.

Bowl of red garlic chutney with spoon inside


You can make this chutney over the weekend as part of your meal prep and store it refrigerated for up to 2 weeks. You can even make a big batch and freeze it.

I prefer using 4oz mason jars to store and freeze my red chutney as this portion size works for us. You can also freeze it in silicone freezer trays. Thaw the frozen chutney in the refrigerator or room temperature before using.

I love freezing my chaat chutneys that way whenever chaat cravings hit, I can defrost and use them.


This garlic chutney is one of the chutneys used to flavor Indian chaat snacks. Just add a small amount of red chili chutney while topping the chaat with other chutneys.

In addition, you can also enjoy this chutney with pakoras, and as a spread for burgers, wraps, sandwiches (especially if you love garlic), or with momos.


Wear gloves if you are not used to handling chilis to prevent the burning sensation. Also, remember to wash your hands after.

Use dry Kashmiri chilis or milder chilies for this chutney as they give a beautiful red color to the chutney without making it too spicy.

You can remove the seeds from the chilis before soaking for a milder chutney or leave them in if you prefer a spicy chutney. 

The consistency of this chutney should neither be too thick nor too runny.

For longer shelf life use vinegar instead of lemon juice. 

If you like a hint of sweetness, add half a teaspoon of sugar, I skip it.


Is this garlic chutney vegan?

Yes, this garlic chutney is vegan.

Is this garlic chutney gluten-free?

Yes, this garlic chutney is gluten-free.

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