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Also known as: lahsuni chutney, lehsun ki chutney, red chili garlic chutney
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in a clean, airtight glass jar in the refrigerator, it typically lasts for 3 to 4 weeks.
Yes, it freezes very well. You can freeze it in ice cube trays and then transfer the cubes to a freezer bag for up to 3 months.
Use fresh, firm garlic cloves without sprouts and vibrant, dry red chilies that are not brittle or discolored.
A mix of Sriracha sauce with freshly minced garlic, or a paste made from chili flakes, garlic, and oil can work as a substitute.
You can remove the seeds from the red chilies before grinding, or add a small amount of jaggery or sugar to balance the heat.
It is rich in antioxidants and vitamins, but it is very high in sodium. It should be consumed in moderation as a condiment.
It is a staple for Vada Pav, Lasun Khichdi, various Indian chaats, and as a side for parathas or bhakri.
Soak dry red chilies in warm water for 20-30 minutes before grinding to ensure a smooth, consistent paste.
Bitterness can occur if the garlic is over-processed or if the chilies are old. Adding a little salt and acid (lemon/vinegar) can help mask it.
red garlic chutney is a versatile ingredient found in cuisines around the world. With 185 calories per 100g and 3.2 grams of protein, it's a nutritious addition to many dishes.
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No, because it contains garlic, which is a root vegetable and prohibited in a strict Jain diet.