Garlic Chutney Recipe – Sharmis Passion

Garlic Chutney is a spicy garlic flavored dip that goes well with roti, chapati or even snacks. Garlic Chutney is a Rajasthani dish for roti, snacks and chaat. It is easy to make and very quick, you can have it ready within minutes. The garlic in this recipe has a strong flavor, while the chilies add a nice amount of heat. Also the lemon juice adds a little spiciness and balances the taste.

This chutney is mostly used in Rajasthani food, but it comes in handy anywhere you need a spicy side dish. The red color of Kashmiri chilli makes it really attractive. I love how it adds extra flavor without the need for anything fancy. This is easy to make and perfect if you want something small for a simple meal.

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About Garlic Chutney

Garlic chutney is very famous in Rajasthan. It is made by grinding garlic with red chilli, salt and lemon juice. Due to garlic, the paste turns out to be a little thick. It is spicy, spicy and very aromatic. It keeps for up to a week in the fridge so is useful on busy days.

The texture is soft but there are some rough pieces of garlic here and there which tend to bite while eating. The taste is strong, spicy and spicy. Some people add oil or roasted spices to it, making it more delicious but the simple version is also great. This chutney is bold and full of flavour, it really wakes up your taste buds in one go.

This chutney recipe has different variations in many regions. You can just fry the garlic for mild taste. You can add some peanuts or sesame seeds to make crunchy pieces. I usually make a small batch at home and keep it in the fridge so I can eat it with my bread or snacks. It’s spicy but not overpowering.

I usually make it on weekends for dosa or idli. It tastes great with hot chapatti or bajra roti. I sometimes add a little gingelly oil to it. I love garlic chutney so this was a treat for me. You can also eat this chutney with many chaats, sandwiches and snacks.

Garlic Chutney Ingredients

• Garlic – I used fresh garlic cloves for strong aroma and spicy taste. If you want, you can also fry them and their taste can become mild. This is really the main ingredient here.
• kashmiri red chilli powder – I use it for the bright red color and it’s not too spicy. You can also add normal red chilli powder, just reduce it a bit if you don’t want it to be too spicy.
• lemon juice – I just added some to reduce that strong effect of the garlic. Lemon juice would also be fine. It gives a nice spicy taste to the chutney.

Why does this recipe work

• This recipe is quick and easy to make, using very few ingredients.
• It is bold and spicy and adds flavor to simple meals.
• The texture is soft but slightly rough which makes it rustic and nice.
• You can use it as a dip, spread or mix in snacks.
• Garlic is healthy and good for immunity, so it is also good for health.

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How to make garlic chutney step by step

1. Peel the garlic, measure and put it in a mixer jar along with salt, red chilli powder, lemon juice.

2. Add some water to it and grind it finely.

Serve with hot bajra roti.

Expert Tips

• adjust seasoning – I usually start with less chili powder and then add more only when needed.
• fresh garlic -Use only fresh garlic as it gives excellent aroma and taste. Old garlic may taste bitter.
• Stability -You can add a little water while grinding to get a semi-fine paste. Not too watery.
• lemon juice -I always add lemon at the end, it balances the spices and reduces the pungent taste.
• hot oil -If you want, you can also pour hot oil over the chutney for better taste. For best taste you can use either ginger or peanut oil.

serving and storage

Serve it with chapatti, bajra roti or snacks. It also tastes good with chaat. Store in small jars in the fridge, use for up to a week. Let it come to room temperature before using, or simply scoop out and eat. Very useful for quick meals.

general questions and answers

1.Can I skip lemon juice?

Yes, without it the taste of chutney will be strong and spicy. Lemon balances the taste.

2.Can I make it in advance?

Yes, I make it and keep it in the fridge for a week. After a few hours its taste becomes even better.

3.Can I reduce the spices?

Yes, just reduce some or use Kashmiri red chillies for milder heat.

4.Can I use oil?

Yes, you can add gingelly or sesame oil. Gives extra aroma.

5.Does it stay fresh?

Yes, store in an airtight jar in the fridge for a week. I usually keep small jar for daily use.

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