Whether you’re a fan of chaat or not, this Red Chilli Garlic Chutney is something that should find its way into your kitchen. The recipe for this chutney will also make a great gift for your loved ones. You might think making red chilli garlic chutney is easy, but it’s not. It involves patience and precision. If something goes wrong during the cooking process, you’ll ruin all your ingredients and end up with a disappointing chutney.
CHILLI-GARLIC CHUTNEY (LAHSUN CHUTNEY)
This spicy red chilli and garlic chutney recipe simply requires blending together soaked red chillies, garlic and tomatoes with a little salt and cumin powder for seasoning. With just 5 ingredients and 15 minutes to prepare, this chutney is a great accompaniment to any meal. As there is no cooking involved, the chutney retains all the good benefits of raw garlic.
Since childhood, garlic chutney and green coriander-mint chutney have been staple condiments in our fridge. Every weekend mummy used to (and still does) make both chutneys for the whole week. I often add it to gravy dishes like this spinach kofta curry, in place of regular chilli and garlic, to give a deep red colour. You can add it to red pasta sauces or curries or use it as a spread for wraps and sandwiches.
Garlic is one of the healthiest vegetable. It has been used as a natural medicine since ancient history for curing colds, fatigue, and digestion problems. Did you know: Athletes in ancient Greece were given garlic as a performance enhancing agent! Eating raw garlic might be difficult for some people. This easy garlic chutney recipe is a great way of including raw garlic in your meals.
Red Chilli and Garlic Chutney
This spicy red chilli and garlic chutney is a great accompaniment with any meal. 5 ingredients and 15 minutes to prepare, this chutney recipe involves no cooking and retains all the good benefits of raw garlic.
Prep Time15 mins
Total Time15 mins
Course: Chutney, Side Dish
Servings: 16 tbsps
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- ~30 cloves of garlic peeled
- 20-25 dried red chillies
- 1 small tomato chopped
- 4 tsp roasted cumin powder
- Salt to taste
- Soak dried red chillies in water for about half an hour. Drain.
- In a mixer, grind garlic, drained red chillies and tomato to a fine paste. Add a little water if required.
- Add salt and cumin powder and give it another blitz in the mixer.
- Taste and adjust the seasoning to taste.
To increase the sourness, you can also add little lime juice.This homemade chutney stays well in refrigerator for about a week to 10 days. Shop bought garlic chutneys have a lot of vinegar and sugar added as preservatives.
Red Chilli Garlic Chutney Recipe | How to make Red Chilli Garlic Chutney
What Is Red Chilli Garlic Chutney?
Red chili garlic chutney is a hot and spicy spread which can pep up any meal. It needs a few ingredients and is ready in no time.
To balance the sharpness and add some tanginess I had added 1tomato, you can add lemon juice or dry mango powder (amchoor) or tamarind. You can also increase the heat of this chutney by adding more red chillies as per your taste. You can also add some ginger to it. This chutney can not only be used as a great accompaniment with the meals but also as a spread for sandwich, cheela, dosa etc.
How To Make Red Chilli Garlic Chutney
1. Heat 1/2 cup water in a pan. Switch off the flame. Add 6-8 whole dry red chillies. Leave for 15-20 minutes.
2. In a grinder and the soaked and softened whole red chillies, 12-15 garlic cloves, I roughly chopped tomato, 1/2 tsp sugar and salt to taste.
3. Add little water to make a smooth paste.
4. In a pan heat 1 tsp oil. Add 1/2 tsp mustard seeds. Once they crackle add 1 tsp kashmiri red chilli powder.
5. Add the chilli garlic paste and cook till the oil separates. Check the seasoning and consistency.
6. Serve red chilli garlic chutney as a dip with parantha or snacks.
Red Chilli Garlic Chutney Recipe | How to make Red Chilli Garlic Chutney
PREP TIME20-30 minutes
COOK TIME10 minutes
TOTAL TIME30-40 minute
Ingredients for: Red Chilli Garlic Chutney
- 6-8 whole dry red chillies (add more for spicier chutney)
- 12-15 garlic cloves
- 1 medium size tomato roughly chopped
- Salt to taste
- 1/2 tsp sugar
- 1 tsp kashmiri red chilli powder
- 1 tsp oil
- 1/ 2 tsp mustard seeds
Instructions for : Red Chilli Garlic Chutney
- Soak red chillies
Heat 1/2 cup water of in a pan. Swtich off the flame. Add 6-8 whole dry red chillies. Leave for 15-20 minutes.
- Grind red chillies, garlic and tomato
In a grinder and the soaked and softened whole red chillies, 12-15 garlic cloves, I roughly chopped tomato, 1/2 tsp sugar and salt to taste.
- Make a smooth paste
Add little water to make a smooth paste.
- Prepare tempering
In a pan heat 1 tsp of oil. Add 1/2 tsp mustard seeds. Once they crackle add 1 tsp kashmiri red chilli powder.
- Cook red chilli garlic chutney
Add the chilli garlic paste and cook till the oil separates. Check the seasoning and consistency.
- Bon appétit
Serve red chilli garlic chutney as a dip with parantha or snack.
Homemade Red Chilli Garlic Chutney to Delight Your Tastebuds
When one thinks of famous streetfood favourites, we can almost taste the variety of flavours that it offers – sweet, tangy, spicy, sour, umami, and so much more! While some may have reservations on the spice factors, we all love how it adds personality to the dish. In some cases, if the food doesn’t leave you panting for a tall drink of water, is it even worth it?
Hence, one simply cannot imagine having the likes of bhel or chaat to kachchi dabeli and ragda patties without the iconic red chilli garlic chutney! It strikes the perfect balance of the heat from red chillies and the pungency of raw garlic. The red chilli garlic chutney offers a delightful flavour profile, while also adding depth to the dish. Let’s face it, who does not like a spicy zing playing across their tastebuds?
Fortunately, making red chilli garlic chutney at home is not a mammoth task. Moreover, you do not need a lot of ingredients or a lot of time to make a dynamite red chilli garlic chutney. Here is a simple chilli garlic chutney to tickle your tastebuds:
Ingredients for Red Chilli Garlic Chutney
For half a cup (or 7 tablespoons) of basic chilli garlic chutney, you will need:
- 10 dry Kashmiri red chillies (whole)
- 10 to 12 cloves of garlic
- Salt as per your taste
Once you have the ingredients of the red chilli garlic chutney in place, follow the steps given below:
- Remove the stems of the Kashmiri red chillies and place them in a bowl. Pour in some hot water until it covers all the red chillies.
- Cover the bowl and set it aside for at least 30 minutes.
- Check on the red chillies after half an hour. They should have softened by now.
- Drain out the water using a strainer and keep the chillies aside. Reserve the chilli water as you will need it later.
- Peel the cloves of garlic and chop them coarsely.
- Add the soaked red chillies and the garlic into the chutney jar of your mixer grinder. Sprinkle in the salt.
- Blend it for a couple of pulses.
- Pour in 1/4th cup of the reserved spicy liquid to the paste and blend it until it achieves a smooth consistency.
- Transfer it to a clean bowl.
Here are a few things to keep in mind while making the simple chilli garlic chutney:
- Using Kashmiri red chillies in your red chilli garlic chutney adds the fiery colour to your chutney without making it to spicy. If you can handle the heat, you can opt for any regular dried red chilli pods.
- You can use a combination of red and green chillies, but be mindful of adjusting the quantities to manipulate the spiciness.
- In a pinch, you can use red chilli powder in place of whole red chillies. However, in this case, add some vegetable oil to the chutney for some creaminess. For best results, choose organic red chilli powder as it offers the taste and freshness that is comparable to fresh red chillies.
- If you wish to reduce the spiciness of the chutneys, you may remove the seeds of the red chillies before soaking them.
- When peeling garlic, you can gently crush then with a pestle or the blade of your knife to make it easier to take off the skin.
- You may even go the traditional way and use a mortar and pestle to make the red chilli garlic chutney. It will impart an earthy flavour and a tasty coarse texture to your chutney.
- Store the chutney in an airtight jar and place it in the refrigerator for increased shelf life. Typically, the chilli garlic chutney will last a week.
- You may add a squeeze of fresh lemon juice or a splash of apple cider vinegar to add some tart to the chutney. The sourness will accentuate the chutney’s flavours and bring down the spiciness. Alternatively, a teaspoon of tamarind paste can also add a good amount of tang.