Red Garlic Chutney

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There couldn’t be a better name for this chutney than Red Garlic Chutney . This beautiful deep red chutney studded with soft and sweet shallots, is just about the loveliest thing you’d have ever laid your eyes on. And that’s not all — with a unique gingery taste and a hint of sweetness, this chutney is one of its kinds.

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

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

Prep Time5 mins

Cook Time1 min

Total Time6 mins

Coursechutney

Cuisinestreet food

Servings1 box

INGREDIENTS 

1x2x3x

  • ▢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

INSTRUCTIONS 

  • 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.

Garlic Chutney Recipe | Lehsun ki Chutney | Red Garlic Chatni Recipe

Recipe for Lehsun ki Chutney, a fiery and delectable garlic chutney made with red chilies. Just about any snack or meal can benefit from the addition of this fiery spicy lehsun ki chutney.

This delicious garlic chutney may be made in 20 to 25 minutes. Instantaneously, it improves the flavors of any dish or snack. This lasan ki chatni is one of my favorites because it’s hot, colorful, simple to make, delicious, and can be kept for a long time. I used a spicy variety of chilies to prepare this lehsan ki chatni, so to slightly lessen the heat, I removed the seeds from half of the chiles. As they provide a good color and are not very hot, entire dry Kashmiri lal mirch can also be used in this situation.

Chutney was traditionally made on a stone mill called a sil-batta, which squeezed the juice from each component. However, that is not simply doable in the kitchens of today, therefore we will use our helpful grinding machine. It is crucial to use enough oil while making the garlic chutney in this recipe since it keeps the chutney fresher for longer and improves its flavor. For the best flavor, make sure you ground it finely as well.

The dosa, idli, upma, vada pav, and many other Indian breakfast dishes go nicely with this red garlic chutney. The bhelpuri seller adds this same garlic chutney to bhelpuri to make it spicy. The charm of Indian spices is perfectly demonstrated in this straightforward chutney.

INGREDIENTS  

  • 1 cup Dry Red Chillies
  • ½ cup Oil
  • 1 cup Garlic Clove peeled
  • ½ inch Ginger sliced
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 1 tsp Tamarind
  • 1 tbsp Salt
  • ¼ tsp Asafoetida
  • Kashmiri Red Chilli powder

INSTRUCTIONS 

  • Add dry red chilies to a pan and completely dry roast them.
  • Add oil to the pan now and let it to fully heat.
  • When the oil is hot, reserve 3/4 of it and place it in a bowl.
  • Now add the ginger and garlic cloves to the remaining oil in the pan and roast until the garlic is reddish.
  • Add cumin, coriander, and tamarind when the garlic becomes pink, and roast for a short time.
  • After that, stir in the salt and asafoetida.
  • After everything has been roasted, turn off the heat and stir in the roasted peppers.
  • After adding the kashmiri red chili powder mixture, let the mixture to cool fully.
  • After everything has cooled, move it all to a grinder and gradually add hot oil.
  • The consistency can then be adjusted by blending it after grinding.
  • Once ground, keep in a glass bottle that is clean and dry.

Street style Spicy Garlic Chutney

Servings

10

Prep

5 min

Cook

10 min

This Spicy Garlic Chutney is something you must try if you enjoy spicy food and garlic. It’s hot, acidic, and really garlicky. I always make plenty to put in the refrigerator because I adore it so much, and it keeps well for a very long time. I typically add it to curries, vegetables, noodles, or even just as a side dish with roti or chapati, like an achar. I also enjoy eating this Spicy Garlic Chutney with appes, dosas, and idlis.

So do give the Spicy Garlic Chutney a try and let me know how it goes.

Ingredients for the Spicy Garlic Chutney

Kashmiri Red chilli5
Garlic / lasun½ cup
Chopped Cilantro / fresh Dhania1 tbsp
Ginger / Adrak1 inch
Curry leaves / Kadi patta7 to 8
Mustard seed / Rai¼ tsp
Cumin seed / Jeera1 tsp
Asafoetida / Hingpinch
Saltas per your taste
Oil3 tbsp

Prepping for the Spicy Garlic Chutney

1) Remove the seeds from the dried Kashmiri chiles and soak them for two hours in water.

2) Separate the garlic into two to three pieces each leaf, chop the ginger, Dhaniya, and cilantro.

Method for making the Spicy Garlic Chutney

1) Add one and a half tablespoons of oil to a kadai. Once the oil is hot, add the garlic and cook it for one minute over a low temperature.

2) Add the ginger pieces and stir them in once the garlic begins to become a light golden brown color.

3) After 30 seconds, add the cumin seeds (also known as jeera), and as they begin to sizzle, add the soaked dried Kashmiri chilies. Do not include any water at this point.

for one minute

4) Add the cilantro, which is Dhaniya, and stir it in after a minute.

5) After the cilantro has been incorporated, extinguish the flame and pour the mixture into a blender.

6) After the mixture has reached room temperature, combine it. And one combined set it aside

7) Add one and a half tablespoons of oil to the same kadai. When the oil is hot, add the mustard seeds. When they begin to crackle, add the cumin seeds. Lastly, add the curry leaves.

8) Then, incorporate the freshly made chili-garlic paste.

9) Stir everything together after adding the salt and hing.

  1. If your chutney is sticking to the kadai, add around 2 tablespoons of water. This will help you remove the chutney from the kadai. Cook for one minute, or until the oil begins to ooze out.

11) After the chutney has finished cooking, you can either remove it into a bowl and serve it right away, or you may preserve it in the refrigerator for 10 to 15 days after letting it cool to room temperature and placing it in an airtight container.

Red Garlic Chutney

Red garlic chutney is often referred to as Lasun (garlic) or Teekhi Lal (spicy red) chutney in Hindi. It is a condiment that enhances the flavors of the chaat recipes’ supplemental spice blends. This chutney is the secret ingredient for street dishes all around India, however you might not find it in many Indian houses who don’t cook with garlic. When combined with sweet tamarind chutney or date chutney, sour green chutney, and spicy red chutney, red chutney is likely to transport you back to the streets of Amchi, Mumbai. Let’s begin…

Definition of Red Garlic Chutney

You may find red garlic chutney, a hot and spicy condiment, on the tables of all Indian street food vendors. As the name suggests, a lot of dry red chilies and garlic are used to make this spicy sauce. Don’t be afraid to try it; the red chilies are more for the vibrant color than anything else. The heat in this chutney comes from the garlic cloves. The trick, though, is to include it sparingly into chaat preparations. You can make street magic at home by just grinding them with some simple spices like salt and cumin.

Red Garlic Chutney

What you will need to make Spicy Garlic Chutney

Ingredients

Note: 1 cup = 235 ml

  1. 12 Kashmiri red chilies, soaked in 1 cup. water for up to 2 hours
  2. 8 garlic pods 
  3. 1 tsp. Cumin powder
  4. 1 tsp. Black salt
  5. Salt to taste, I use ½ tsp. 
  6. 3 Tbsp. water

Equipment

  1. A small mixing bowl
  2. A small blender jar
  3. A small air-tight container to store

A note on key ingredients

One of the two key ingredients in this recipe is Kashmiri red chile. This chutney’s vibrant color is a result of the rich color of the milder variety of chile that was used to make it. If you can’t get whole dry chili, you can use 1 14 tablespoons of Kashmiri red chili powder instead.

In general, garlic has a lengthy shelf life. Use fresh garlic pods for this dish, nevertheless, for the best results.

An overview of how to make red garlic chutney

Just combine all the ingredients in a blender jar with a tiny amount of water, blend until a smooth paste forms, and keep in the fridge.

advice before you start

📝 If you don’t have time to soak the Kashmiri red chile, you can rapidly submerge it in water and heat it for a minute in the microwave before grinding.

You can use Byadgi chili in place of Kashmiri chili in an equal amount.


How to make Lal Lasun Chutney – Instructions with step-by-step images

Grind

Step 1 – Soak 12 dry red Kashmiri Chilies in 1 cup. water for up to 2 hours

Pro Tip: If you are in a hurry, simply immerse dry red Kashmiri chilies in water and microwave for 2 minutes, and go to step. 2. You can also substitute it with 1 ¼ Tbsp. Kashmiri red chili powder if you like.

Step 2 – Place softened Kashmiri chilies in a small blender. Now add 8 garlic cloves, 1 tsp. Black salt, 1 tsp. Cumin powder, salt to taste (I use ½ tsp.), and 3 Tbsp. water that was used for soaking the chilies

Step 3 – Grind all ingredients to a smooth paste consistency

Store

Step 4 – Transfer to a bowl for immediate use or store it in an airtight glass jar for future use

Step 5 – Enjoy your sublime red garlic chutney in your chaat recipes😋


Red Garlic Chutney

Servings

10servings

Prep Time

5minutes

Cook Timeminutes

Rest Time

2minutes

Ready in

10minutes

Red garlic chutney is popularly known as Lasun (garlic in Hindi) chutney or Theeki Lal(spicy red in Hindi) chutney.

WHAT YOU WILL NEED

  • Ingredients
  • 12 Kashmiri red chilies, soaked in 1 cup. water for up to 2 hours
  • 8 garlic pods
  • 1 tsp. Cumin powder
  • 1 tsp. Black salt
  • Salt to taste, I use ½ tsp.
  • 3 Tbsp. water
  • Equipment
  • 1 small mixing bowl
  • 1 small blender jar
  • 1 small air-tight container to store

PREPARATION

  • 12 dry red Kashmiri peppers should soak in a cup of water for up to two hours.
  • Put Kashmiri chilies that have been softened in a little blender. Add eight garlic cloves, one teaspoon of black salt, one teaspoon of cumin powder, salt to taste (I use half a teaspoon), and three tablespoons of the water used to soak the chilies.
  • Blend each ingredient until it resembles a paste.
  • Transfer to a bowl to use right away, or keep it in an airtight glass jar to use later.
  • Enjoy making your delicious chaat recipes with red garlic chutney.

VARIATIONS

  • If you like, you can use 1 14 tablespoons of Kashmiri red chili powder in place of the dry red Kashmiri chili.

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