Red Chili Garlic Chutney
A fiery and pungent Indian condiment made from dried red chilies and fresh garlic. This versatile chutney, also known as Lahsun ki Chutney, adds a powerful kick to snacks like Vada Pav, dosas, and parathas. It's incredibly easy to make with just a few ingredients and a blender.
For 4 servings
3 steps.
- 1
Step 1
- a.Prepare the Chilies (35 mins)
- b.Carefully remove and discard the stems from all the dried red chilies.
- c.Place the de-stemmed chilies in a heatproof bowl.
- d.Pour enough hot (not boiling) water over the chilies to submerge them completely.
- e.Let them soak for 30 minutes. This rehydrates them, making them easier to grind into a smooth paste.
- 2
Step 2
- a.Grind the Chutney (3 mins)
- b.Drain the soaking water from the chilies thoroughly.
- c.Transfer the softened chilies to a small blender jar or a food processor.
- d.Add the peeled garlic cloves, cumin seeds, salt, and fresh lemon juice to the jar.
- e.Blend the mixture into a thick, coarse paste. Scrape down the sides of the jar as needed.
- f.Add 1 tablespoon of water at a time, only if necessary, to help the mixture blend smoothly. Avoid adding too much water to maintain a thick consistency.
- 3
Step 3
- a.Store and Serve (2 mins)
- b.Taste the chutney and adjust salt or lemon juice if needed.
- c.Transfer the prepared chutney to a clean, dry, airtight glass jar.
- d.For best flavor, let it rest for at least 30 minutes before serving. This allows the flavors to meld.
- e.Serve as a fiery condiment with snacks. Store in the refrigerator for up to 2 weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Wear food-safe gloves when handling the chilies, especially Guntur or other hot varieties, to avoid skin irritation.
- 2For a deeper, smokier flavor, you can dry roast the chilies and garlic cloves in a pan for 2-3 minutes before grinding.
- 3If you prefer a milder chutney, you can deseed the chilies after soaking and before grinding.
- 4A small piece of jaggery (about 1/2 teaspoon, grated) can be added to balance the heat and tanginess.
- 5To increase shelf life, pour a thin layer of neutral oil (like sunflower or canola) on top of the chutney in the jar before refrigerating.
Adapt it for your goals.
Vada Pav Style (Dry Garlic Chutney)
For the classic dry chutney served with Vada Pav, add 3 tablespoons of roasted peanuts or desiccated coconut (kopra) to the blender. Use minimal to no water to create a coarse, dry powder-like chutney.
Tempered ChutneyTempered Chutney
For a different flavor profile and longer shelf life, heat 1 tablespoon of sesame or peanut oil. Add 1/2 tsp mustard seeds and a pinch of asafoetida (hing). Once the seeds pop, pour this tempering over the prepared chutney and mix well.
Tamarind TwistTamarind Twist
Replace the lemon juice with 1 teaspoon of tamarind paste for a deeper, more complex tangy flavor that is common in South Indian style chutneys.
Why this is on our healthy list.
Boosts Immunity
Garlic is rich in allicin, a compound known for its potent antibacterial and antiviral properties that help strengthen the immune system.
Anti-Inflammatory Properties
The capsaicin in red chilies is a powerful anti-inflammatory agent that can help reduce inflammation and pain in the body.
Supports Metabolism
Capsaicin has thermogenic properties, which can slightly increase metabolic rate and aid in fat burning, contributing to weight management.
Rich in Antioxidants
Both garlic and red chilies are packed with antioxidants that combat oxidative stress and protect cells from damage by free radicals.
Frequently asked questions
Yes, in moderation, it can be quite healthy. Garlic is known for its immune-boosting and heart-healthy properties, while capsaicin from chilies has anti-inflammatory benefits and can boost metabolism. However, it is high in sodium and very spicy, so it should be consumed in small quantities.