Spice up your chaats with a zesty homemade Chilli Garlic Chutney recipe made with Kashmiri red chilies and pungent garlic. It is a perfect accompaniment to elevate the taste of your favorite chaat snacks.
However, most of these recipes are time-consuming and require a lot of ingredients to rustle up. Here, we bring you an easy garlic chutney recipe that is perfect to pair with your meals. It is also known as lahsun ki chutney (Lahsun means garlic).
This chutney is especially used to enhance the taste of street-style chaats. Made with Kashmiri red chilies and garlic cloves, this chutney recipe is all that you need to satiate your spicy food cravings.
Ingredients for Garlic Chutney Recipe
You need just a few ingredients to make this delicious red chilli garlic chutney recipe for chaats.
- Red Chillies - Use dry Kashmiri Red Chillies to get a bright red color and heat to the chutney. If you don't have it, use Kashmiri red chili powder instead. You can also use dry Bydagi Red Chilies. Both Kashmiri Red Chillies and Bydagi Red Chilies variety gives a nice color without making the chutney too spicy.
- Garlic - use freshly peeled garlic cloves for the best flavor.
- Lemon Juice - Use freshly squeezed lemon juice to add a bit of tang and help to balance the flavors.
- Salt - is added to season the chutney.
How to Make Red Chilli Garlic Chutney
Remove the stalks of dried Kashmiri red chilies. Soak them in 1 cup of hot water for at least 30 minutes to soften them. If you want, you can deseed them. It's optional.
Then drain the soaked red chilies and transfer them to a blender along with garlic cloves, lemon juice, salt, and water.
Blend until you achieve a smooth and thick consistency. If needed, add a little water to adjust the consistency.
Transfer the Chilli Garlic Chutney to a clean, airtight container and refrigerate.
This chutney can be drizzled over the chaats like sev puri, bhel puri. You can also use it as a side with your roti, paratha, dosa, momos, and more. It can also be used as a sandwich spread or as a dip for momos and pakodas.
When kept in an airtight container, this chutney can keep for approximately 2 weeks in the refrigerator. Take it out a few minutes before serving and serve it at room temperature.
Tips to Make the Red Chilli Garlic Chutney
- Type of Chili to use: Kashmiri red chilies or Bydagi red chilies works best for this chutney as they are mildly spiced and give a beautiful red color to the chutney.
- Mild Chutney: Remove the seeds from the chilies before soaking to make milder chutney.
- Consistency: Adjust the consistency of the chutney, thick or slightly runny, based on your preference.
- Store Longer: You can replace lemon juice with vinegar if you want to longer shelf life.
More Chutney Recipes
- Mint Peanut Chutney
- Green Tomato Chutney
- Coriander Mint Chuntey
- Walnut Chutney
- Red Bell Pepper chutney
- Ridge Gourd chutney
- Onion Chutney
- Tomato Chutney
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Chili Garlic Chutney
- Remove the stalks of dried Kashmiri red chilies. Soak them in 1 cup of hot water for at least 30 minutes to soften them. If you want, you can deseed them. It's optional.
- Then drain the soaked red chilies and transfer them to a blender along with garlic cloves, lemon juice, salt, and water.
- Blend until you achieve a smooth and thick consistency. If needed, add a little water to adjust the consistency.
- Transfer the Chilli Garlic Chutney to a clean, airtight container and refrigerate.