Red Chili Garlic Chutney

Garlic chili chutney in a black cast iron bowl with chaat ingredients around it on a blue background.

5 from 1 vote

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.

Prep Time5

Cook Time0

Soaking Time15

Total Time5

Course: Condiments

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 55kcal

Author: Smruti

Ingredients

1 cup garlic (peeled)
5-6 dried Kashmiri chili
2 spicy dry red chili
1 teaspoon salt
1 tablespoon oil
1 cup water

Instructions

Remove the seeds and stems of the chilis. Place them in a bowl.
5-6 dried Kashmiri chili, 2 spicy dry red chili
Add 1 cup warm water and set aside for 15 minutes.
1 cup water
Drain the water and reserve if needed. Transfer the chilis to the blender jar. Also add the remaining ingredients.
1 cup garlic, 1 teaspoon salt, 1 tablespoon oil
Blend till smooth. Add some water as required. Transfer and use.

Video

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. Blend in small progressions.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition