Lehsun Chutney
A bold, spicy garlic chutney with deep savory heat and a bright tang. This small-batch Indian condiment comes together quickly and adds a punchy lift to snacks, parathas, vada pav, and simple everyday meals.
For 8 servings
- prep · ~10 min
Soak the tamarind and peel the garlic.
Soak the tamarind in a little warm water for 10 minutes to soften it. Peel the garlic cloves and keep the grated dry coconut, jaggery, salt, and red chili powder ready.
- mix · ~2 min
Grind the chutney.
1.Add garlic, dry coconut, softened tamarind, red chili powder, jaggery, and salt to a small grinder jar.2.Pour in water a little at a time.3.Grind to a slightly coarse, thick chutney. - temper · ~1 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add curry leaves and cook for a few seconds until fragrant. - assemble · ~1 min
Finish the chutney.
Pour the hot tempering over the ground chutney and mix well. If needed, loosen with a few drops of water to reach a spoonable consistency.
- serve
Serve the lehsun chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind with water a spoon at a time so the chutney stays thick and slightly coarse, not runny.
- 2Soaking the tamarind first helps it blend smoothly and prevents fibrous bits in the chutney.
- 3Let the mustard seeds fully splutter before adding curry leaves, or the tempering will taste raw.
- 4Pour the tempering over the chutney while still hot for a deeper garlic-curry leaf aroma.
- 5If the garlic tastes too sharp, let the chutney rest 10 minutes before serving; the flavors mellow quickly.
- 6Store in a clean dry jar in the fridge and use a dry spoon to keep it fresh longer.
Adapt it for your goals.
Dry-style
Use very little or no water and pulse to a crumbly texture for a drier lehsun chutney that pairs especially well with vada pav.
extra spicyExtra-spicy
Increase the red chili powder or add a few dried red chilies while grinding for a hotter, more fiery version.
no coconutNo-coconut
Skip the dry coconut for a sharper, more intense garlic chutney with a thinner, punchier finish.
jainJain
Replace garlic with more dry coconut and a little extra chili and tamarind for a garlic-free chutney suited to Jain preferences.
Why this is on our healthy list.
Garlic-Rich Condiment
This chutney uses a generous amount of garlic, which adds strong flavor along with naturally occurring beneficial plant compounds.
Portion-Friendly Flavor Booster
Because it is intensely savory, spicy, and tangy, a small spoonful can add lots of taste to simple meals.
Plant-Based Ingredients
Made from garlic, coconut, tamarind, spices, and curry leaves, this condiment fits easily into a plant-based meal.
Frequently asked questions
Yes, but the tempering adds aroma and depth. Without it, the chutney will taste sharper and more raw-garlic forward.
