Garlic Chutney Recipe 4 Ways Whiskaffair

on Aug 23, 2023, Updated Oct 20, 2023 Some other chutney recipes can be served with your everyday meals: Raw Mango Chutney, Green Chutney, Sweet Tomato Chutney, and Guava Chutney.

About Garlic Chutney

Garlic Chutney, also called Lehsun ki Chutney, Lasun ki Chutney, or Lasan ki Chatni, is a spicy, fiery red accompaniment that is popular in Indian thali meals. This red chutney keeps well for at least 15 days without a refrigerator and is popularly served with Dal Baati Churma meal. It is also a great accompaniment to any Indian-style meal. Traditionally, this chutney was ground on a big stone called ‘Sil Batta,’ the process was time-consuming and required a lot of muscle work. But with modern technology, it can be prepared in minutes using a mixer grinder. There are many versions of this chutney, and it’s made in multiple ways in Indian households. Some make it by soaking the chilies, and some by frying them. You can also make it using chili powder instead of whole chilies. Each version is delicious on its own. I am sharing four variations in the post below. Try them all; they are very different, and each version is very delicious. Maharashtrians also have a version of garlic chutney (dry coconut garlic chutney), an essential accompaniment with Vada Pav. Do try it, too.

Variations

Using Fresh Chillies – Replace dry red chilies with fresh red chilies. Slit the fresh chilies and remove their seeds. Fry the garlic, ginger, and cumin seeds in oil. Add them to a lender along with fresh chilies and blend until smooth. However, the shelf life of the chutney will be less. This delicious chutney has a punch from lots of garlic, but dry red chilies and dry mango powder are used to balance the flavor. While dry chilies add a spicy flavor to this chutney, amchur powder gives it a tangy twist. Try using dried Kashmiri red chilies. They give the chutney a nice red color without making it too spicy. Remove the seeds from the chilies if you want to make it even milder. Use a hot chili if you prefer spicy chutney. No water is added while making this chutney to increase its shelf life. Discard the stalk of 20-25 Kashmiri dry red chilies and add the chilies to the pan. Fry for 1 minute, stirring frequently. Drain and keep aside. Add 2 teaspoon chopped ginger and fry for another minute. Remove the pan from heat and let the mixture cool to room temperature. Transfer the fried red chilies and garlic mixture along with the oil to a blender. Add 1 teaspoon dry mango powder and 1 teaspoon salt. Store the chutney in a clean glass jar in the refrigerator for up to a month. Refrain from using plastic or metal containers to store as they might react with the chutney. Red Chili Powder – To prepare it with red chili powder, skip using dry red chilies in the recipe. Fry the garlic, ginger, and cumin seeds in oil. Add them to a blender with ¼ cup of red chili powder and blend to make the chutney. For Chaat – To make garlic chutney for chaat, soak 20-25 dry red chiles in hot water for 30 minutes. Add the soaked chilies to a blender along with ¼ cup of chopped raw garlic, ¼ cup water, and 1 teaspoon salt. Blend until smooth. This chutney can be stored in the refrigerator for a week.