Spice up your chaats with a zesty homemade Chilli Garlic Chutney (Lahsun Ki Chatni) recipe made with Kashmiri red chilies and pungent garlic. It is a perfect accompaniment to elevate the taste of your favorite chaat snacks.
Garlic can amp up any bland dish, making it a must-have ingredient in our kitchen. Today I am sharing 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 along with green chutney and sweet tamarind chutney. Made with Kashmiri red chilies and garlic cloves, this chutney recipe is all that you need to satiate your spicy food cravings.
Besides Indian chaats like bhel puri, dahi puri, aloo tikki chaat, dahi papdi chaat, you can also pair them with your crispy and delicious tea-time snacks, spread for your sandwich or wraps, dip for aloo pakoras, momos, and even parathas.
Ingredients
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.
How to Make Red Chilli Garlic Chutney
Remove the stalks of 10-12 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 10 garlic cloves, 1 tablespoon lemon juice, salt to taste, and ½ cup 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.
Serving Suggestions
This chutney can be drizzled over the chaats like sev puri, bhel puri. You can also use it as a side with your aloo paratha, dosa, and more. It can also be used as a sandwich spread or dip for momos and onion pakodas.
Storage Instructions
It keeps well for approximately 2 weeks in the refrigerator when stored in an airtight container. Take it out a few minutes before serving and serve it at room temperature.
Tips to Make the Red 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.
- Store Longer: You can replace lemon juice with vinegar for a longer shelf life.
- Consistency: Adjust the consistency of the chutney, thick or slightly runny, based on your preference.
More Indian Chutney Recipes
Red Chili Garlic Chutney
Ingredients
- 10-12 whole dry Kashmiri red chilli
- 1 cup hot water for soaking
- 10 cloves garlic
- 1 tablespoon lemon juice
- salt
- ½ cup water for blending
Instructions
- 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.
Notes
- 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.
- Store Longer: You can replace lemon juice with vinegar for a longer shelf life.
- Consistency: Adjust the consistency of the chutney, thick or slightly runny, based on your preference.
Nutrition
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Leo
must try your recipe thank u