Chilli-Garlic Chutney (Lahsun chutney)

This spicy red chilli and garlic chutney recipe simply requires blending together soaked red chillies, garlic and tomatoes with a little salt and cumin powder for seasoning. With just 5 ingredients and 15 minutes to prepare, this chutney is a great accompaniment to any meal. As there is no cooking involved, the chutney retains all the good benefits of raw garlic.

Since childhood, garlic chutney and green coriander-mint chutney have been staple condiments in our fridge. Every weekend mummy used to (and still does) make both chutneys for the whole week. I often add it to gravy dishes like this spinach kofta curry, in place of regular chilli and garlic, to give a deep red colour. You can add it to red pasta sauces or curries or use it as a spread for wraps and sandwiches.

Garlic is one of the healthiest vegetable. It has been used as a natural medicine since ancient history for curing colds, fatigue, and digestion problems. Did you know: Athletes in ancient Greece were given garlic as a performance enhancing agent! Eating raw garlic might be difficult for some people. This easy garlic chutney recipe is a great way of including raw garlic in your meals.

3.67 from 3 votes

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Red Chilli and Garlic Chutney

This spicy red chilli and garlic chutney is a great accompaniment with any meal. 5 ingredients and 15 minutes to prepare, this chutney recipe involves no cooking and retains all the good benefits of raw garlic.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Chutney, Side Dish

Cuisine: Indian

Servings: 16 tbsps

Calories: 14kcal

Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)

• ~30 cloves of garlic peeled
• 20-25 dried red chillies
• 1 small tomato chopped
• 4 tsp roasted cumin powder
• Salt to taste

Instructions

• Soak dried red chillies in water for about half an hour. Drain.
• In a mixer, grind garlic, drained red chillies and tomato to a fine paste. Add a little water if required.
• Add salt and cumin powder and give it another blitz in the mixer.
• Taste and adjust the seasoning to taste.

Notes

To increase the sourness, you can also add little lime juice.

This homemade chutney stays well in refrigerator for about a week to 10 days. Shop bought garlic chutneys have a lot of vinegar and sugar added as preservatives.

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What is the staple chutney in your home? Did you make this chilli garlic chutney? I think you totally should, not only as an accompaniment, this chutney is a perfect pre-preparation for many curries and sauces!

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