This homemade garlic chutney is spicy, tangy, and full of bold flavor. Made with garlic, dried red chilies, and a few simple ingredients, this red chutney comes together quickly and adds a delicious kick to Indian chaats, sandwiches, wraps, and snacks.
If you love Indian street food, this easy garlic chutney recipe is a must-have. Make a small batch at home and keep it ready in the refrigerator to add extra flavor to your favorite dishes.
Jump to:
- What Is Garlic Chutney?
- Why You Will Love This Garlic Chutney Recipe
- Ingredients for Red Garlic Chutney
- How to Make Garlic Chutney
- Tips for the Best Red Garlic Chutney
- How to Use Garlic Chutney
- Variations
- How to Store Garlic Chutney
- Common Questions
- More Indian Chutney Recipes to Try
- Garlic Chutney (Red Chutney)
What Is Garlic Chutney?
Garlic chutney, also known as lahsun ki chutney or lehsun chutney, is a popular Indian condiment made with garlic and red chilies. It has a bold, spicy flavor and a vibrant red color that makes it a favorite accompaniment for Indian snacks and street food.
There are several garlic chutney recipes across India. Some versions use fresh garlic, dried red chilies, and salt, while others include cumin, lemon juice, peanuts, sesame seeds, or coconut, like this Mysore Style Red Chutney The ingredients and preparation vary by region and the dish, the chutney is served with.
This red garlic chutney is especially delicious with chaats, pakoras, sandwiches, and other savory snacks. A little goes a long way, so you only need a small amount to add plenty of flavor.
Why You Will Love This Garlic Chutney Recipe
- Quick and easy: Prepare this chutney with a handful of everyday ingredients.
- Bold flavor: Garlic and red chilies give it a spicy, pungent taste.
- Versatile: Serve it with chaats, Indian snacks, sandwiches, wraps, and more.
- Adjustable heat: Use Kashmiri red chilies for a beautiful red color with milder heat.
- Make ahead: Prepare it in advance and refrigerate it for convenient use.
Ingredients for Red Garlic Chutney
You only need a few ingredients to make this flavorful red chutney at home.
- Dried red chilies: These give the chutney its signature red color and heat. Kashmiri red chilies are a good choice for a vibrant color without excessive spiciness.
- Garlic: Fresh garlic cloves provide the chutney's distinctive pungent flavor. Use peeled, fresh cloves for the best results.
- Cumin seeds: Add a warm, earthy flavor that complements the garlic and chilies.
- Salt: Enhances the flavor of the other ingredients.
- Lemon juice: Adds tanginess and balances the strong flavor of garlic.
- Sugar or jaggery: Optional, but a small amount helps balance the heat and acidity.
- Water: Helps blend the ingredients into a smooth, thick chutney.
How to Make Garlic Chutney
Step 1: Soak the red chilies
Remove the stems from the dried red chilies. If you prefer a milder chutney, remove some or all of the seeds. Place the chilies in a bowl and cover them with hot water. Let them soak until softened, then drain.
Step 2: Add the ingredients
Add the softened red chilies, peeled garlic cloves, cumin seeds, salt, lemon juice, and sugar or jaggery, if using, to a blender or small food processor.
Step 3: Blend the chutney
Add a little water and blend until the mixture forms a smooth, thick paste. Scrape down the sides of the blender as needed and add more water, a little at a time, to reach your desired consistency.
Step 4: Taste and adjust
Taste the garlic chutney and adjust the salt, lemon juice, or sweetener as needed. The chutney should have a balanced combination of spicy, tangy, and garlicky flavors.
Step 5: Store and serve
Transfer the prepared red chutney to a clean, airtight container. Refrigerate until ready to use and serve in small quantities alongside your favorite Indian snacks and meals.
Tips for the Best Red Garlic Chutney
- Choose the right chilies: Kashmiri or Byadgi chilies are good options for a rich red color and moderate heat.
- Adjust the spice level: Reduce the number of chilies or remove their seeds for a milder chutney.
- Use fresh garlic: Avoid garlic cloves that have started sprouting, as they can taste bitter.
- Add water gradually: Too much water can make the chutney runny. Start with a small amount and blend as needed.
- Balance the flavors: Lemon juice and a little sweetener can help balance the strong garlic flavor and chili heat.
- Use clean utensils: Always transfer the chutney with a clean, dry spoon to help maintain its quality.
How to Use Garlic Chutney
This versatile red chutney adds a burst of flavor to many Indian dishes. Here are some delicious ways to use it:
- Indian chaats: Add a little to bhel puri, sev puri, papdi chaat, or ragda patties.
- Sandwiches and wraps: Spread a thin layer inside vegetable sandwiches, paneer wraps, or grilled sandwiches.
- Indian snacks: Serve with pakoras, samosas, dhokla, and other savory snacks.
- Breakfast dishes: Pair with dosa, idli, uttapam, or paratha, depending on the style of chutney.
- Street-style recipes: Use this red garlic chutney to make street-food favorites like dabeli and vada pav. For authentic flavor, pair it with my homemade dabeli masala to make delicious dabeli at home.
If you enjoy making Indian street food at home, keep this garlic chutney recipe handy. It is an easy way to add restaurant-style flavor to everyday snacks.
Variations
Make it milder: Use fewer dried red chilies and remove the seeds before soaking.
Make it tangier: Add a little extra lemon juice to brighten the flavor.
Add a hint of sweetness: Use a small amount of jaggery or sugar to balance the heat.
Make a dry garlic chutney: For a different version, combine roasted garlic, dried red chili powder, peanuts, sesame seeds, or desiccated coconut. Grind into a coarse powder and serve with vada pav or other snacks. This is a different style of garlic chutney and has a different texture from the fresh red chutney described here.
How to Store Garlic Chutney
Transfer the garlic chutney to a clean, airtight container and refrigerate it promptly. For this fresh, water-based version, use it within about 4-5 days for best quality, and discard it sooner if you notice any signs of spoilage.
Always use a clean, dry spoon when serving. For longer storage, freeze the chutney in small portions and thaw only what you need.
Because this recipe contains fresh garlic and water, do not store it at room temperature or rely on the addition of lemon juice alone to preserve it.
Common Questions
Garlic chutney can be quite spicy, depending on the type and quantity of red chilies used. Kashmiri red chilies generally provide a vibrant color with less heat than many hotter varieties. Adjust the quantity to suit your taste.
Yes. You can use Kashmiri red chili powder instead. Add it gradually and adjust the quantity until you get the color and heat you prefer. You may need to adjust the water to achieve a thick, spreadable consistency.
Red chutney is a broad term for chutneys made with red chilies. Garlic chutney is a type of red chutney in which garlic is one of the main ingredients. Depending on the recipe, red chutney may also include onions, coconut, roasted lentils, or other ingredients.
Yes. You can prepare it ahead and refrigerate it in a clean, airtight container. Since this is a fresh chutney made with water, use it within about 4-5 days for best quality.
More Indian Chutney Recipes to Try
If you enjoy homemade chutneys, try pairing this red garlic chutney with your favorite Indian snacks. You can also explore other homemade chutneys, including:
- cilantro chutney
- Sweet Tamarind Chutney
- Green Garlic Chutney
- Raw Mango Chutney
- Cranberry Mint Chutney
- Tomato Chutney
This easy garlic chutney recipe is a simple way to bring bold Indian flavors to your kitchen. With garlic, dried red chilies, and a few pantry staples, you can make a spicy red chutney that pairs beautifully with chaats, sandwiches, snacks, and everyday meals.
Make a batch, adjust the heat to your liking, and keep it ready in the refrigerator for your next homemade Indian street-food meal.
Garlic Chutney (Red Chutney)
Equipment
- 1 Blender
Ingredients
- 8-10 dried red chilies Kashmiri chilies for milder heat
- 10-12 garlic cloves peeled
- ½ teaspoon cumin seeds
- ½ teaspoon salt or to taste
- 1 tablespoon lemon juice
- ½ teaspoon sugar or jaggery optional
- 2-4 tablespoons water as needed
Instructions
- Remove the stems from the dried red chilies. Soak them in hot water until softened, then drain.
- Add the soaked chilies, garlic cloves, cumin seeds, salt, lemon juice, and optional sugar or jaggery to a blender.
- Add 2 tablespoons of water and blend until smooth, adding more water as needed to make a thick paste.
- Taste and adjust the salt, lemon juice, and spice level.
- Transfer the garlic chutney to a clean, airtight container and refrigerate until ready to use.
Notes
- Use Kashmiri red chilies for a vibrant red color with less heat.
- Adjust the number of chilies to suit your spice preference.
- Add water gradually to maintain a thick consistency.
- Refrigerate promptly and use within 4-5 days for best quality.
- Freeze in small portions for longer storage.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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