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This no-cooking required Gujarati Chili Garlic Chutney Recipe is also known as Lahsun ki Chutney. The everyday Indian condiment can be paired with eggs, vaghareli kichdi, vada pav, dosa, or aloo tikki chaat.
Eat like my ancestors and pair the spicy condiment with roasted papad and roti. Then pair it with my Chai Recipe.
Jump to:
- Garlic Chutney Ingredients
- Garlic Chutney Preparations
- Pair it with...
- Equipment
- More Gujarati Recipes
- Recipe FAQ
- Other Delicious Condiment Recipes
- 📖 Recipe
- 💬 Community
Garlic Chutney Ingredients
- fresh garlic (lahsun) - I highly recommend fresh garlic for this recipe. It will give you a very vibrant flavor. Try using purple garlic for a more intense flavor or elephant garlic for a more subtle elephant garlic chutney.
- red chili powder - There are many different kinds of red chili powders out there. I prefer one that gives off a more vibrant color. If the option comes up, I like to purchase it from India. Otherwise, I use the spicy version of what is available at the Indian Grocery Store.
See the recipe card below for a full ingredient list.
Garlic Chutney Preparations
Peel fresh garlic and then either crush or blend it using a chutney machine, blender, mortar and pestle, or a garlic crusher. The garlic does not need to be pureed. Instead, it should look shredded.
Then add red chili powder, fresh-cut cilantro, salt, and a hefty serving of oil. I sometimes add green onions to the mix to brighten the flavors.
Mix together and enjoy!
Pair it with...
The possibilities are really endless. We prefer to use this Gujarati garlic chutney with pav bhaji or dosa for extra flavor but it really pairs with many many things.
- 00 Flour Pizza
- Chaat such as Aloo Tikki Chaat
- Sandwiches/Wraps using Hariyali Jeera Chicken - A Quick 10 Minute Recipe
- Kichu/Papdi no Lout
- Bhajiya/Pakora
- On top of pasta for extra flavor
- Spread on top of hummus
- Eggs no matter how they are made
- Dokhla/Khaman
Equipment
Garlic Crusher, Mortar and Pestle, Chutney Machine, or Blender is needed for this recipe. For ease and less clean-up, I highly recommend a garlic crusher to make this Gujrati garlic chutney. If using elephant garlic, be sure to cut it to allow it to fit in the garlic crusher.
More Gujarati Recipes
- Sev Usal Recipe
- Indian Salad Recipe with Greens
- Khatta Poodla - Savory Rice Flour Pancakes
- Puran Poli Recipe (Gujarati Vedmi/Vermi)
Recipe FAQ
Can I use regular table salt to make chutney?
Yes, you can! Use a good cooking salt to make this easy spicy garlic chutney and homemade chili oil. Either iodized salt or sea salt will be a great compliment to the recipe.
What knife works well to cut cilantro?
Honestly, whatever you have in your kitchen! In my experience, a knife that is darted will work better than a smooth edge but just have a sharp knife and it will work great!
What kind of grinder should I use?
If you choose to use a grinder or blender, then give a chutney machine a try. They are readily available via Amazon and work well for fresh green chilies, herbs, and dry ingredients such as nuts too.
What kind of garlic do you use for this spicy garlic chutney?
I recommend using regular white garlic. However, if you prefer a less potent flavor then elephant garlic can be substituted to make elephant garlic chutney.
Other Delicious Condiment Recipes
- Lemon Herb Tahini Sauce
- Momo Chutney Recipe
- How to Make Bread Dipping Oil with Fresh Herbs
- Gujarati Tindora Recipe for Athanu
📖 Recipe
Chili Garlic Chutney Recipe - Lahsun ki Chutney
The Curry Mommy
This Spicy Garlic Chutney Recipe is an Indian condiment recipe that pairs well with recipes such as Eggs, Gujarati Kichu, Dhokla, Aloo Tikki Chaat, or eggs. A combination of fresh garlic, red chili powder, and herbs make this the ultimate spicy dipping sauce.
5 from 2 votes
Pin Recipe Print Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine Indian
Servings 20
Calories 38 kcal
Ingredients
- 1 large garlic bulb of cloves, peeled (about ¼ cup when crushed)
- ¼ cup oil (peanut or a good tasting olive oil)
- 5 strands cilantro, chopped finely
- 1 green onion, chopped finely (optional)
- 1 thai chili pepper (optional-see notes)
- red chili powder
- salt (a generous amount)
Instructions
Blender or Chutney Machine Instructions
Add the peeled garlic in a blender and pulse until the garlic has been shredded well, but not pureed. I prefer small shreds/chunks in my garlic chutney.
Empty the garlic and thai pepper into a glass container.
Add chopped cilantro, red chili powder, salt, oil, and chopped green onions to the bowl.
Mix it well and enjoy!
Garlic Crusher Instructions
Crush the garlic using a garlic crusher and place it in a glass bowl.
Add chopped cilantro, salt, green onion, and red chili powder to crushed garlic.
Top it with a generous amount of oil and mix well.
Notes
- Want it spicier? Add a Thai chili pepper to the chutney. I recommend adding 1 Thai chili pepper per bulb of garlic.
- Extra salt is recommended.
- Pair it with kichu/kichoo/papdi no lot, dhokla, eggs, or pasta dishes such as spaghetti, lasagna, or eggplant parmesan. See the post for more recommendations
- It stores great in an airtight glass container and can last at least 1-2 weeks in the refrigerator.
Nutrition
Serving: 1tablespoonCalories: 38kcalCarbohydrates: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.7gSodium: 40mgPotassium: 16mgVitamin C: 2mgCalcium: 1mgIron: 0.5mg
Keyword chutney
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