Red Chilli Garlic Chutney is an Indian condiment used in chaat recipes. Made with just 4 ingredients, this spicy red garlic chutney recipe is easy to make and pairs well with most Indian snacks and appetizers too.
It is extremely easy to make and a little bit of this garlic chutney adds so much flavor. It will make your chaat taste just like you get in Mumbai street-side stalls.
About the recipe
This chutney is made with two main ingredients, dry red chilies and garlic and hence the name Chili Garlic Chutney.
It is also known as red chutney for chaat due to the vibrant red color given by the chilies.
In Hindi, it is called Lahsun ki chutney (where Lahsun means garlic) since there is a good quantity of garlic present in this chutney.
Garlic is linked with many health benefits like lowering blood pressure, cholesterol and even proved effective in treating cold, congestion, and digestion issues.
Eating raw garlic is not everyone's cup of tea so this chutney is a good way to include garlic in your diet. A lot of Indian recipes use garlic too.
This chutney requires no cooking, just soak the red chilies to soften them and then grind with the rest of the ingredients.
It is quick and easy to make at home and stores well for up to 2 weeks in the refrigerator.
In addition to spicing up your chaat snacks, you can also use this garlic chutney as a spread for your sandwich or wraps and even as a dip for momos and pakoras.
Let's see how to make garlic chutney at home and what we will need.
You need just 4 ingredients to make this delicious garlic chutney
Dry red chilies - Use whole dry Kashmiri red chili for this recipe. They lend a beautiful vibrant red color to the chutney without making it too spicy. If you are unable to find Kashmiri chili, you can use any other mild red chili or de-seed the spicier kind based on your heat preference. Or substitute with Kashmiri red chilli powder.
Garlic cloves - use freshly peeled garlic cloves for the best flavor.
Salt - to flavor the chutney
Lemon juice - Use fresh lemon juice. This adds a bit of tang and balances the pungency from garlic. You can also substitute it with white vinegar.
In addition, we will also need some hot water for soaking the chilies and grinding.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Red Garlic Chutney (Stepwise)
1 - Remove the stalks of dry red chilies and break them into 2 parts. Deseed them (optional) and add them to a bowl. Discard the seeds. You can wear gloves if you are not used to handling chilis as it can cause a burning sensation for some.
2 - Soak the red chilies in 1 cup of hot water for 30 mins or until they soften. Water should cover the chilis completely.
3 - Drain the red chilies and add to blender along with garlic, salt, and lemon juice.
4 - Blend with ¼ cup water (or as needed) until smooth. The consistency of the chutney should be more towards the thicker side or of medium consistency.
Pour the red chutney into a small jar or bowl. Cover and refrigerate.
You can make this chutney over the weekend as part of your meal prep and store it refrigerated for up to 2 weeks. You can even make a big batch and freeze it.
I prefer using 4oz mason jars to store and freeze my red chutney as this portion size works for us. You can also freeze it in silicone freezer trays. Thaw the frozen chutney in the refrigerator or room temperature before using.
I love freezing my chaat chutneys that way whenever chaat cravings hit, I can defrost and use them.
This garlic chutney is one of the chutneys used to flavor Indian chaat snacks. Just add a small amount of red chili chutney while topping the chaat with other chutneys.
In addition, you can also enjoy this chutney with pakoras, and as a spread for burgers, wraps, sandwiches (especially if you love garlic), or with momos.
Wear gloves if you are not used to handling chilis to prevent the burning sensation. Also, remember to wash your hands after.
Use dry Kashmiri chilis or milder chilies for this chutney as they give a beautiful red color to the chutney without making it too spicy.
You can remove the seeds from the chilis before soaking for a milder chutney or leave them in if you prefer a spicy chutney.
The consistency of this chutney should neither be too thick nor too runny.
For longer shelf life use vinegar instead of lemon juice.
If you like a hint of sweetness, add half a teaspoon of sugar, I skip it.
Frequently Asked Questions
Yes, this garlic chutney is vegan.
Yes, this garlic chutney is gluten-free.
More Indian Chutney Recipes
More Indian Chaat Recipes
Hope you enjoy this Red Chilli Garlic Chutney !! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Chilli Garlic Chutney
- 1 Blender
- 12-15 dried red chilies whole or Kashmiri red chilies
- 10 Garlic cloves peeled
- 1 teaspoon salt adjust to taste
- 1-2 tablespoon lemon juice
- 1¼ water or as required, for soaking and grinding
- Remove the stalks of red chilies and break them into 2 parts. Deseed them (optional) and add them to a bowl. Discard the seeds. Please wear gloves if you are not used to handling chilis.
- Soak the red chilies in 1 cup of hot water for 30 mins or until they soften. Water should cover the chilis completely.
- Drain the red chilies and add to blender along with garlic, salt, and lemon juice.
- Blend with ¼ cup water until smooth. The consistency of the chutney should be more towards the thicker side or of medium consistency.
- Pour the red chutney into a small jar or bowl. Cover and refrigerate and use to flavor your favorite chaat recipes.