Recipe card
Garlic chilli chutney
To make this garlic chutney, you will need garlic, red chilies, tamarind, and oil. Coconut, onion, tomato, or other fancy ingredients are not required. In different languages in India, this is also called lahsun ki chutney, lehsun chutney, loshne chutney, or belluli chutney. This garlic chili chutney goes well with undi (rice dumplings) village-style breakfast recipe. It can be served with dosa, idli, vada pav, momos, etc. While you are here, also check out our popular 5 different south Indian chutney recipes for idli, dosa, and best tomato chutney.
Ingredients
Garlic: Use fresh garlic cloves for best results. Red chilies: You can use Kashmiri, byadgi, or any dry red chilies. The color will vary accordingly. If dry chilies are not available, use red chile powder. Tamarind: Adds tanginess and also gives a nice consistency. Oil: Coconut oil gives a unique taste. But you can use any neutral oil. Check out the recipe card for the full list of ingredients.
Step-by-step instructions
Using a pestle and mortar, lightly crush each garlic clove. Heat oil in a pan on medium flame. Add garlic cloves and saute till it becomes golden brown. Add the red chilies and saute for a couple of minutes. Finally, add tamarind, mix, and switch off the flame. Let this cool down. Add all these ingredients together in a mixer or blender, with salt and very little water, and blend it to form a medium-thick, smooth paste. Transfer it to a bowl. Add water only if required for desired consistency. Serve with undi (rice dumplings), and enjoy.
Tips
You can substitute dry red chili with red chili powder or cayenne powder. Vary the amount of ingredients as per your taste. I love preparing this using coconut oil. You can substitute it with vegetable oil or any desired cooking oil. You can store this garlic chutney in the refrigerator for 5 to 7 days. Based on the dry red chilies or chile powder you use, the color of the chutney will vary.
What to serve with garlic chutney?
Garlic chutney can be served with Indian breakfast recipes like dosa, idli, steamed rice dumplings (undi). Use it as a dip for momos, dhokla, or pakoras. Use this garlic chutney on chaats like vada pav, bhel puri, sev puri, masala puri, ragda pattice. You can also serve this for lunch or dinner with chapati, steamed rice, parathas, etc. Also, use it to smear your sandwich or Kathi rolls.
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