![\"Garlic](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/03\/Garlic-chutney.jpg\")
<\/figure><\/div>\n\n\n[feast_advanced_jump_to]\n\n\nAbout this recipe<\/strong><\/h2>\n\n\n\nGarlic 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.<\/p>\n\n\n\n
This simple yet flavorful chutney requires just 4 ingredients commonly available in our pantry: Dry Red Chili, Garlic, salt, and lemon juice.<\/p>\n\n\n\n
It is a must addition for Indian street food like Sev Puri, Papdi Chaat, Bhel Puri, Dabeli<\/a>, Ragda patties, pani puri<\/a>, puff, pakodas<\/a>, and many more.<\/p>\n\n\n\nThis lahsun ki chatni takes only a few minutes to make.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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. <\/p>\n\n\n\n
The main ingredient of this chutney is Garlic which is a very healthy ingredient.<\/p>\n\n\n\n
It has antioxidant, anti-viral, antibiotic, and anti-inflammatory properties.<\/p>\n\n\n\n
Garlic helps lower your cholesterol levels and blood pressure thus keeping your heart healthy by preventing stroke.<\/p>\n\n\n\n
It is also used as a home remedy since times immemorial to treat cough, colds, and digestion problems.<\/p>\n\n\n\n
It solves the problems related to the stomach, skin, and hair.<\/p>\n\n\n\n
There are so many varieties of garlic chutney like Vada pav chutney, garlic chutney for dosa<\/a>, and idli<\/a> called poondu chutney and Rajsthani chutney.<\/p>\n\n\n\nSome 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.<\/p>\n\n\n\n
I prefer to make this chutney in Mortar and pestle called silbatta in Hindi.<\/p>\n\n\n\n
In the world of technology and gadgets, it is still fun to go back to roots and try traditional cooking techniques.<\/p>\n\n\n\n
My mom always makes this lasan ni chutney in mortar and pestle.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
But if you don’t have mortar and pestle, you can surely make it in Blender.<\/p>\n\n\n\n
Why do I love this recipe?<\/strong><\/h2>\n\n\n\nIt is<\/p>\n\n\n\n
- Delicious, very flavorful, easy to make, vegan & gluten-free<\/li>
- Delicious with snacks and handy for chaats<\/li>
- Packs with lots of flavors<\/li>
- adds depth of flavor to your dish<\/li>
- Made with minimal prep<\/li>
- Perfect make-ahead condiment for later use.<\/li><\/ul>\n\n\n\n
Ingredient required<\/strong><\/h2>\n\n\n\n- 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.<\/li>
- 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.<\/li>
- Salt – to flavor the chutney<\/li>
- Lemon juice – Use fresh lemon juice. You can also substitute it with white vinegar.<\/li><\/ul>\n\n\n\n
![\"Pre-measured](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/03\/Garlic-chutney-3.jpg\")
<\/figure><\/div>\n\n\n\nStep by step process<\/strong><\/h2>\n\n\n\n- Soak the red dried Kashmiri chilies in hot water for 30 minutes.<\/li>
- Once chilies are soaked, drain the water.<\/li>
- Take the soaked chilies in a mortar and pestle or in a blender jar. Grind them coarsely.<\/li>
- Now add in garlic, salt, and lemon juice.<\/li>
- Grind them well until a smooth paste or you get your desired texture—no need to add water.<\/li><\/ul>\n\n\n\n
![\"Collage](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/03\/Garlic-chutney-6.jpg\")
<\/figure><\/div>\n\n\n\n- You can add water while serving chaat or with pakoras.<\/li>
- 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.<\/li><\/ul>\n\n\n\n
![\"Lahsun](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/03\/Garlic-chutney-4.jpg\")
<\/figure><\/div>\n\n\n\nNotes, pro-tips, and quick FAQs<\/strong><\/h2>\n\n\n\n- Use fresh garlic cloves. Avoid using garlic cloves that have begun to sprout as they make the chutney bitter.<\/li>
- 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.<\/li>
- 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.<\/li>
- To make the chutney even milder, remove the seeds before soaking the chills.<\/li>
- Don’t use too much water to make this chutney. You can add water later as required.<\/li>
- If you don’t have dry red chilies you can use Kashmiri red chili powder.<\/li><\/ul>\n\n\n\nCan I use fresh chilies in the garlic chutney recipe?<\/strong>
Yes if you get fresh red chilies you can use them here. Rinse, slit and remove the seeds. If you use fresh chilies, the shelf life of the chutney will be a bit less.<\/p> <\/div>
How to serve this chutney?<\/strong> This chutney can be used while making pani puri, Dabeli<\/a>, Mumbai toast sandwiches<\/a>, Mirchi vada, papdi chaat, aloo chaat, masala puri<\/a>, and many other recipes.
You can serve as an accompaniment with your everyday meal, dal-rice, roti-sabzi, etc. Sprinkle over uttapam<\/a>, masala dosa khakhra, khatta dhokla<\/a>, idli, khichu, or on toast. It makes a great side for your snacks like batata vada,<\/a> kothimbir Vadi, patra, etc. You can also spread it in sandwiches, wraps, Kathi roll, or aloo Tikki burger. So many serving options.<\/p> <\/div> How to store?<\/strong> This garlic chutney stays good for 2-3 weeks in an airtight container in the refrigerator. You can even make a big batch and freeze it.
I prefer using small mason jars to store and freeze my red chutney as this portion size works for us. You can also freeze it in ice trays. Thaw the frozen chutney in the refrigerator or room temperature before using.<\/p> <\/div>
Is this garlic chutney vegan?<\/strong> Yes, this garlic chutney is vegan.<\/p> <\/div>
Is this garlic chutney gluten-free?<\/strong> Yes, this garlic chutney is gluten-free.<\/p> <\/div> <\/div>\n\n\n\n
![\"Lehsun](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/03\/Garlic-chutney-1.jpg\")
<\/figure><\/div>\n\n\n\nMore Indian Condiment recipes<\/h2>\n\n\n\n- Sweet chutney<\/a><\/li>
- Raw mango chutney<\/a><\/li>
- Onion chutney<\/a><\/li>
- Bombay Sandwich chutney<\/a><\/li><\/ul>\n\n\n\n\n
Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.<\/strong><\/p>\n\n\n\nYou can also FOLLOW me on FACEBOOK<\/a>, INSTAGRAM<\/a>, and PINTEREST <\/a>for more fabulous recipes and updates.<\/strong><\/p>\n\n\n\nSubscribe to our YouTube Channel<\/a> for tasty and easy video recipes.<\/p>\n<\/div><\/div>\n\n\n
This lahsun ki chatni takes only a few minutes to make.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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. <\/p>\n\n\n\n
The main ingredient of this chutney is Garlic which is a very healthy ingredient.<\/p>\n\n\n\n
It has antioxidant, anti-viral, antibiotic, and anti-inflammatory properties.<\/p>\n\n\n\n
Garlic helps lower your cholesterol levels and blood pressure thus keeping your heart healthy by preventing stroke.<\/p>\n\n\n\n
It is also used as a home remedy since times immemorial to treat cough, colds, and digestion problems.<\/p>\n\n\n\n
It solves the problems related to the stomach, skin, and hair.<\/p>\n\n\n\n
There are so many varieties of garlic chutney like Vada pav chutney, garlic chutney for dosa<\/a>, and idli<\/a> called poondu chutney and Rajsthani chutney.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n I prefer to make this chutney in Mortar and pestle called silbatta in Hindi.<\/p>\n\n\n\n In the world of technology and gadgets, it is still fun to go back to roots and try traditional cooking techniques.<\/p>\n\n\n\n My mom always makes this lasan ni chutney in mortar and pestle.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n But if you don’t have mortar and pestle, you can surely make it in Blender.<\/p>\n\n\n\n It is<\/p>\n\n\n\n Yes if you get fresh red chilies you can use them here. Rinse, slit and remove the seeds. If you use fresh chilies, the shelf life of the chutney will be a bit less.<\/p> <\/div> This chutney can be used while making pani puri, Dabeli<\/a>, Mumbai toast sandwiches<\/a>, Mirchi vada, papdi chaat, aloo chaat, masala puri<\/a>, and many other recipes. This garlic chutney stays good for 2-3 weeks in an airtight container in the refrigerator. You can even make a big batch and freeze it. Yes, this garlic chutney is vegan.<\/p> <\/div> Yes, this garlic chutney is gluten-free.<\/p> <\/div> <\/div>\n\n\n\n Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.<\/strong><\/p>\n\n\n\n You can also FOLLOW me on FACEBOOK<\/a>, INSTAGRAM<\/a>, and PINTEREST <\/a>for more fabulous recipes and updates.<\/strong><\/p>\n\n\n\n Subscribe to our YouTube Channel<\/a> for tasty and easy video recipes.<\/p>\n<\/div><\/div>\n\n\nWhy do I love this recipe?<\/strong><\/h2>\n\n\n\n
Ingredient required<\/strong><\/h2>\n\n\n\n
<\/figure><\/div>\n\n\n\nStep by step process<\/strong><\/h2>\n\n\n\n
<\/figure><\/div>\n\n\n\n<\/figure><\/div>\n\n\n\nNotes, pro-tips, and quick FAQs<\/strong><\/h2>\n\n\n\n
You can serve as an accompaniment with your everyday meal, dal-rice, roti-sabzi, etc. Sprinkle over uttapam<\/a>, masala dosa khakhra, khatta dhokla<\/a>, idli, khichu, or on toast. It makes a great side for your snacks like batata vada,<\/a> kothimbir Vadi, patra, etc. You can also spread it in sandwiches, wraps, Kathi roll, or aloo Tikki burger. So many serving options.<\/p> <\/div>
I prefer using small mason jars to store and freeze my red chutney as this portion size works for us. You can also freeze it in ice trays. Thaw the frozen chutney in the refrigerator or room temperature before using.<\/p> <\/div> <\/figure><\/div>\n\n\n\nMore Indian Condiment recipes<\/h2>\n\n\n\n
![\"Garlic](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/03\/Garlic-chutney-2-150x150.jpg\")
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