Ready in a few minutes, this red chutney also tastes great in wraps or as a side with pakoras or veg momos. This Indian condiment is gluten-free, vegan, and doesn’t require cooking. Spice lovers will adore this chaat chutney recipe! Let’s learn to make a Lahsun ki chutney recipe with step by step process and video.
About this recipe
Garlic chutney, also known as lasan ni chutney in Gujarati and lahsun ki chutney in Hindi, is a spicy Indian chutney that is key to so many Indian dishes. It is also known as red chutney. This simple yet flavorful chutney requires just 4 ingredients commonly available in our pantry: Dry Red Chili, Garlic, salt, and lemon juice. It is a must addition for Indian street food like Sev Puri, Papdi Chaat, Bhel Puri, Dabeli, Ragda patties, pani puri, puff, pakodas, and many more. This lahsun ki chatni takes only a few minutes to make. It is delicious and a little bit of this lasun chutney adds so much flavor. It elevates the flavors of your chaat and takes it to the next level. The vibrant color of this red chili garlic chutney comes from the use of Kashmiri Chili. They have just the right amount of spice and color. The main ingredient of this chutney is Garlic which is a very healthy ingredient. It has antioxidant, anti-viral, antibiotic, and anti-inflammatory properties. Garlic helps lower your cholesterol levels and blood pressure thus keeping your heart healthy by preventing stroke. It is also used as a home remedy since times immemorial to treat cough, colds, and digestion problems. It solves the problems related to the stomach, skin, and hair. There are so many varieties of garlic chutney like Vada pav chutney, garlic chutney for dosa, and idli called poondu chutney and Rajsthani chutney. Some garlic chutney recipes give quite a dry mix while others are pretty liquid. This one is like a loose paste, perfect for dipping and chaats. I prefer to make this chutney in Mortar and pestle called silbatta in Hindi. In the world of technology and gadgets, it is still fun to go back to roots and try traditional cooking techniques. My mom always makes this lasan ni chutney in mortar and pestle. You might be thinking that using stones as grinders is very tedious and time-consuming work. But I would say it is easy to use, easy to clean, and is a great 4-5 minute workout for our arm muscles. The flavors from the garlic and spices are extracted during grinding. It does not over-grind the spices, and the taste is deliciously fresh and rustic. But if you don’t have mortar and pestle, you can surely make it in Blender.
Why do I love this recipe?
It is
Delicious, very flavorful, easy to make, vegan & gluten-freeDelicious with snacks and handy for chaatsPacks with lots of flavorsadds depth of flavor to your dishMade with minimal prepPerfect make-ahead condiment for later use.
Ingredient required
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. You can substitute whole dried chili with Kashmiri red chili powder.Garlic cloves – The main ingredient of this chutney and it gives a pungent taste and smell. Use freshly peeled garlic cloves for the best flavor.Salt – to flavor the chutneyLemon juice – Use fresh lemon juice. You can also substitute it with white vinegar.
Step by step process
Soak the red dried Kashmiri chilies in hot water for 30 minutes.Once chilies are soaked, drain the water.Take the soaked chilies in a mortar and pestle or in a blender jar. Grind them coarsely.Now add in garlic, salt, and lemon juice.Grind them well until a smooth paste or you get your desired texture—no need to add water.
You can add water while serving chaat or with pakoras.Your garlic chutney aka Lehsun ki chutney is ready. Store it in an air-tight container in the fridge. It stays good for 2 to 3 weeks.
Use fresh garlic cloves. Avoid using garlic cloves that have begun to sprout as they make the chutney bitter.Do not skip the lemon juice in this recipe as it helps to reduce the pungent taste and flavor of the garlic and also helps in shelf life. You can substitute it with vinegar.The color of this garlic chutney will depend on the quality of the chilies you use. I like to use dry Kashmiri chilis as they are mild and add wonderful red color to the chutney.To make the chutney even milder, remove the seeds before soaking the chills.Don’t use too much water to make this chutney. You can add water later as required.If you don’t have dry red chilies you can use Kashmiri red chili powder.
More Indian Condiment recipes
Sweet chutneyRaw mango chutneyOnion chutneyBombay Sandwich chutney
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