Garlic Chutney (Red Chutney)
This spicy red garlic chutney is made with garlic, dried red chilies, cumin, and lemon juice. It is easy to make and adds bold flavor to Indian chaats, sandwiches, dabeli, vada pav, and snacks.
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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