Red Chili Garlic Chutney

A vibrant no-cook condiment for chaats and sandwiches; this Red Chili Garlic Chutney is easy to make.

Only a handful of ingredients, this chutney comes together in under 5 minutes and is perfectly zingy with spice and bursting with flavor.

Jump to:

• What is Garlic Chutney
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Storage and Usage
• Expert Tips and Notes
• Recipe FAQs
• Using this Chutney
• More Chutney Recipes
• Red Chili Garlic Chutney

Chaats are popular all over India. They come in various forms but they are all super amazing. From Bhel Puri and Kachori Chaat to Makhana Chaat and Basket Chaat; they are all full of colors, textures, flavors and ingredients.

All these chaats are made with a base, toppings like chopped vegetables, chutneys, sev, puri and other toppings.

The star of all these chaat recipes is definitely the chutney. And there are three delicious chutneys that make every chaat amazing. These are Sweet Dates Tamarind Chutney, Cilantro Chutney and Red Garlic Chutney.

What is Garlic Chutney

One of the prime ingredient for chaats and other recipes, Garlic Chutney is an easy one to make at home. This is almost like a permanent member of the chutneys in my refrigerator.

It is bright red in color and makes an appearance in all the chaats. Moreover, it can be dunked in some oil and served with dhokla. It can be used in making Indian curries and applied on bread for different sandwiches. It is amazing to use in Dabeli too.

Literally, this Chili Garlic Chutney is made with two prime ingredients; red chili and garlic. It is referred to as Lehsun ki Chutney in hindi; also because it is made from lehsun; i.e. garlic.

This smoky, slightly pungent and spicy chutney is popular at all the street chaat vendors and in homes.

This particular recipe is from my grandma. She would make the most flavorful garlic chutney and I use her recipe. Here it is on the blog; after being loved by so many in my family and friends.

Why this recipe works

• This chutney is super versatile to serve with sandwiches, chaats and Indian recipes.
• Garlic chutney is Vegan and gluten-free.
• The benefits of garlic like lowering cholesterol and blood pressure shine through the recipe.
• This recipe comes together in 5 minutes of active time.
• Once prepared, the chutney can be refrigerated for 2 weeks and frozen longer.
• This is a no-cook recipe that only needs a blender to prepare.
• Most importantly, raw garlic is used in the recipe. With varied benefits; this is a great way to include raw garlic in one's diet.

Ingredients and Substitutions

• Garlic: Fresh peeled garlic is the one we need for the recipe. However, buying peeled garlic helps make the chutney quickly.
• Dry Red Chili: We use dried chilis for the recipe. I use Kashmiri Chili for the bright red color and add a couple spicy chili for spice. Feel free to change the proportion or switch the spicy ones for Kashmiri chili for a milder version. Moreover, Kashmiri chili powder works well too.
• Salt: A little salt helps flavor the chutney.
• Lemon Juice: A dash of lemon juice helps balance the pungency of garlic. Moreover, it is a natural preservative; keeping the chutney fresh longer. Substitute with vinegar if need be.
• Oil: Some oil helps crush everything well. And it is also a great preservative. However, the oil can be substituted with water.
• Water: Add some water if required. Using the soaking water is an option too. However, do not add too much. Make the chutney thick to store; and thin out as required.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Remove the seeds and stems of the chilis and place them in a bowl.

2- Then add 1 cup warm water and set aside for 15 minutes.

3- Drain the water and reserve if needed. Transfer the chilis to the blender jar. Also add the remaining ingredients.

Pro Tip: Buy peeled garlic from the store to make the recipe super quick!

4- Blend till smooth; adding some water as required. Transfer and use.

Storage and Usage

Once prepared, transfer the chutney to a clean jar and refrigerate for up to 2 weeks.

Alternatively, freeze in small portions and use as required. As it is easy to thaw the chutney by leaving it at room temperature for an hour or 'defrosting' in the microwave for 30 seconds.

Serve as a side with some oil or thin out and use in chaats.

Expert Tips and Notes

• The chutney is medium spicy with the chilis used. However, change the number of spicy of Kashmiri chili as desired.
• Fresh garlic gives the best chutney. If they are stale, the chutney tastes weird.
• Adding mire spices like ginger, cumin powder, chaat masala and asafetida is an option too.
• Blend smooth for using in chaats.
• However, blend the chutney to a slight coarse consistency for serving with dhokla, parathas or for rice.
• Moreover, for a slightly sweet version, add a pinch of sugar to the chutney.
• Do not blend all at once. This is because it heats up the blender and burns the chutney. Thus, blend in small progressions.

Recipe FAQs

Using this Chutney

This garlic chutney is perfect for chaats, sandwiches or as a side for so many recipes. Here is where I like to use the chutney.

More Chutney Recipes