Red Chili Garlic Chutney

5 from 2 votes

Spice up your chaats with a zesty homemade chilli garlic chutney made with Kashmiri red chilies and pungent garlic. It is a perfect accompaniment to elevate the taste of your favorite chaat snacks.

Course Side Dish

Cuisine Indian

Keyword chili garlic chutney, lahsun ki chutney, red chutney for chaat

Diet Gluten-Free, Vegan

Method Blender/Food Processor

Prep Time 10

Soaking Time 30

Total Time 40

Servings

Calories 23kcal

Author Bhavana Patil

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