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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.
Prepare the Chilies (35 mins)
Grind the Chutney (3 mins)
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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.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 45.54 calories per serving with 1.85g of protein, it's a beginner-friendly recipe perfect for side or snack.
Store and Serve (2 mins)
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.
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.
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.
Garlic is rich in allicin, a compound known for its potent antibacterial and antiviral properties that help strengthen the immune system.
The capsaicin in red chilies is a powerful anti-inflammatory agent that can help reduce inflammation and pain in the body.
Capsaicin has thermogenic properties, which can slightly increase metabolic rate and aid in fat burning, contributing to weight management.
Both garlic and red chilies are packed with antioxidants that combat oxidative stress and protect cells from damage by free radicals.
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.
A single serving of this chutney (approximately 1 tablespoon or 28 grams) contains around 20-30 calories, making it a very low-calorie condiment.
This chutney is very spicy. The heat level can be controlled by the type and quantity of chilies used. Using only Kashmiri chilies will result in a mildly spicy chutney with a brilliant red color, while adding Guntur or Byadgi chilies will significantly increase the heat.
Soaking is highly recommended. It rehydrates the chilies, making them pliable and much easier to grind into a smooth paste. Grinding dry chilies directly will result in a coarse, flaky texture and may damage your blender blades.
When stored in a clean, airtight glass jar in the refrigerator, this chutney stays fresh for up to 2 weeks. Adding a layer of oil on top can extend its shelf life.
It's extremely versatile! Serve it with Vada Pav, samosas, dosas, idlis, parathas, or simply spread it on a sandwich for a spicy kick. It can also be mixed with yogurt to create a spicy dip.