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    Home » Recipes » Dips & Chutney

    Chilli Garlic Chutney

    January 29, 2020 . By Meeta Arora . 4 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Red Chilli Garlic Chutney in a white bowl

    A vibrant spicy Chilli Garlic Chutney, that enhances the flavor of any chaat dish. Made with just a few ingredients, this chutney is a must have for chaats such as sev puri and papdi chaat.  

    Red Chili Garlic Chutney in a small white bowl

    This red garlic chili chutney is a must addition for Indian street food like Sev Puri, Papdi Chaat, Bhel Puri, Dabeli, Ragda patties and more. This simple yet flavorsome chutney requires just two ingredients commonly available in our pantry:

    • Dry Red Chili
    • Garlic

    The vibrant color of this red chilli garlic chutney comes from the use of Kashmiri Chili. They have just the right amount of spice and color.  The chutney can be made within 10 minutes or less and has a shelf-life of up to 2 weeks when stored in the refrigerator.

    In case you don't have Kashmiri chili, you can use a milder version of any other dry red chili or just deseed them before using to make this chutney.

    This chaat chutney also contains copious amounts of garlic, a very healthy ingredient. As this chutney has a lot of garlic, it is also called lahsun ki chutney (Lahsun means garlic).

    Did you know that garlic helps in lowering your cholesterol levels and blood pressure. Garlic is also used as a home remedy since times immemorial to treat cough, colds and digestion problems.

    Eating raw garlic is quite a difficult task for many due to its pungent taste. But, this chilli garlic chutney and this dry garlic chutney is a great way to include raw garlic in your meals.

    Here are the other chutneys that are must have for Indian chaat recipes. Have them all ready and refrigerated to enjoy chaat at any time.

    • Tamarind Date Chutney (Imli chutney)
    • Mint Cilantro Chutney (Green chutney)

    How to make Red Garlic Chutney?

    • Start by removing the stem of the dry kashmiri red chilies. Then soak them in hot water for about half hour before you start making this chutney. Make sure there just enough water to cover the chilis completely.
    • Peel the garlic skin and keep it ready.

    Soaked Kashmiri red chilli in a white bowl

    • Later drain the water using a strainer.
    • Then combine the peeled garlic cloves and the chilis along with salt and water in a blender.
    • Blend them smoothly. Don't add too much water to this chutney as it would thin out its consistency.

    Chilli Garlic Chutney in a small black bowl

    Tips to make the perfect Red Garlic Chutney:

    • Use dry kashmiri chilis as they are mild and add a wonderful red color to the chutney.
    • To make the chutney even milder, remove the seeds before soaking the chills.
    • Make this chutney with a little amount of water to get a thicker spread on the chaats.
    • You can make a batch of this chutney during your weekly meal prep and store in an air-tight container. It has a great shelf life when refrigerated and can be your quick fix for a delicious chaat evening.

    Red Chili Garlic Chutney in a small white bowl, with green and red chili and puri

    Enjoy this chutney with chaat recipes and don't forget to share how it turns out!

    Tried this recipe?Give a rating by clicking the ★ below
    Red Chili Garlic Chutney in a small white bowl, with green and red chili and puri

    Chilli Garlic Chutney

    Meeta Arora
    A vibrant spicy chilli garlic chutney, that enhances the flavor of any chaat dish. Made with just a few ingredients, this chutney is a must have for chaats such as sev puri and papdi chaat.  
    5 from 6 votes
    Print Save Saved! Pin
    Servings: 10
    Calories: 22
    Course: Side Dish
    Cuisine: Indian
    Diet: Gluten-free, Vegan
    Method: Blender/Food Processor
    Prep Time: 10 mins
    Soaking Time: 30 mins
    Total Time: 40 mins

    Equipment

    • Blender

    Ingredients
      

    • 10 Dried Red Chili Whole kashmiri chili prefered
    • 1 cup Water for soaking chili
    • 10 cloves Garlic medium, peeled
    • ¼ tablespoon Salt
    • ½ cup Water for blending
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    Instructions
     

    • Start by removing the stem of the dry kashmiri red chilies. Then soak them in hot water for about half hour before you start making this chutney. Make sure there just enough water to cover the chilis completely.
    • Later drain the water using a strainer.
    • Then combine the peeled garlic cloves and the chilis along with salt and water in a blender.
    • Blend them smoothly. Don’t add too much water to this chutney as it would thin out its consistency.
    • Enjoy with chaat recipes.

    Notes

    • Use dry kashmiri chilis as they are mild and add a wonderful red color to the chutney.
    • To make the chutney even milder, remove the seeds before soaking the chills.
    • Make this chutney with a little amount of water to get a thicker spread on the chaats.
    • You can make a batch of this chutney during your weekly meal prep and store in an air-tight container. It has a great shelf life when refrigerated and can be your quick fix for a delicious chaat evening.

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 22kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 181mgPotassium: 157mgFiber: 1gSugar: 2gVitamin A: 428IUVitamin C: 66mgCalcium: 12mgIron: 1mg
    Keyword chilli garlic chutney, lahsun ki chutney, red chutney for chaat
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    115 shares

    Reader Interactions

    Comments

    1. Suren Suthar says

      October 14, 2021 at 6:45 pm

      Can you use oil instead of water for longer shelf life?

      Reply
      • Meeta Arora says

        November 09, 2021 at 11:15 am

        Hi Suren - Sure, you can add oil or a combination of water+oil if you prefer.

        Reply
    2. Laura says

      September 04, 2021 at 10:25 pm

      Greetings to you, Meeta. I am sooooooooooooooooo excited to see your recipe, this is exactly what I was looking for. I have wonderful, big huge red chilies waiting to be made. I can tell this is a winner. I need to make this tomorrow.
      I shall report back on the results tomorrow or the next day.
      I bought these beautiful looking chilies in March of last year, my last trip to the store.
      Thank you so very much, I am soooooooooooooo excited. Take care...

      Reply
      • Piping Pot Curry says

        September 07, 2021 at 10:40 am

        Hi Laura - Thank you! I would love to hear back about how it turns out 🙂

        Reply

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