Fresh garlic cloves mixed with dry red chili powder, cilantro, and salt make this Easy Lasanya Garlic Chutney and Homemade Chili Oil the ultimate condiment for Indian food and beyond. Hands down, Garlic Chutney will increase recipe ratings in your kitchen, trust the flavors. Perfect ingredients to accompany a simple egg dish or street foods such as chaat, vada pav, masala dosa, and french fries.
Garlic Chutney with Chili Oil
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When a topping oil includes red chili powder and fresh blended garlic, a universal spicy chilli garlic chutney is born. My grandmother called this condiment Lasan ni Chutney which translates to-Garlic Chutney. The easy recipe is an everyday condiment with Indian food and has been around for ages! It takes less time to blend this chutney, then it does to make fresh salsa. Meaning, it’s the perfect dipping oil as well! I grew up eating it with pizza, roti, grilled cheese, and eggs.
How this recipe came about
My maternal grandmother has food recipes that can make your nostrils flare and mouth water from miles away, and this chili garlic chutney recipe was one she always made to accompany a popular Gujarati Recipe known as Kichu/Papdi Nu Lout. Kichu is a mixture of rice flour and tapioca flour that is steamed with spices and herbs. It has always been the perfect spice craving condiment in my kitchen and I hope it is for you as well.
What’s Garlic Chutney?
A mixture of ingredients with loads of fresh garlic. In most cases the garlic cloves are raw, but it can be cooked down to remove the potent flavor as well. Either way, garlic is the main ingredient and without it this lasanya chutney just doesn’t taste the same. Adding additional ingredients is optional but recommended.
How do you make Garlic Chutney at home
I peel one whole bulb of fresh garlic and blend it in a chutney machine. The garlic does not need to be pureed, instead it should looked shredded or mushed. Then add red chili powder, fresh cut cilantro, salt, and a hefty serving of oil. I sometimes add green onions to the mix to brighten the flavors.
How to store the Spicy Garlic Chutney and Chili Oil?
I make enough to last a few weeks and store it in an airtight glass container. It will last at least 1-2 weeks in the refrigerator and tastes great as the days progress since the flavors have a chance to marinate together. The oil it self tastes great if you want to add some flavor to recipes without the chunks of garlic.
What kind of garlic do you use for this spicy garlic chutney?
I recommend using regular white garlic. However… if you prefer a less potent flavor then elephant garlic can be substituted. And… if you prefer a more potent flavor then try purple garlic; which is a bit harder to peel but worth every single bite! A little history, purple garlic is traditional to Indian cooking and the most popular kind to buy in India. Can you imagine the flavors for this spicy garlic chutney and homemade chili oil in India? My mouth is drooling just thinking about it!
What kind of grinder should I use?
I absolutely love THIS grinder. Yes, it is what two generations before me have used but something about it gives me all the feels of comfort. I go through one grinder a year because I use it so much. It is worth every penny!
What knife works well to cut cilantro?
Honestly, whatever you have in your kitchen! Okay, not always the case. I love THESE German made knives which work well for every single thing I cook. They have been the best thing in my kitchen since the day my husband gifted them to me. There is a knife for fish, steak, herbs, cheese, bread…. If you are planning to invest, then I say go big and all out.
Can I use regular table salt to make chutney?
Yes, you can! Use a good cooking salt to make this easy spicy garlic chutney and homemade chili oil. Either iodized salt or sea salt will be a great compliment to the recipe. It is also best to have a bit more than necessary for this recipe. Something about extra salt in a chutney makes the flavors burst more.
What can I eat this Spicy Lasanya Chutney with?
The possibilities are really endless. My husband eats it with almost everything, and I actually go months without making it simply because there is a such thing as “TOO MUCH GARLIC”-iykyk. I go months without making it so he doesn’t get tired of it, but here are some of our favorites to eat it with.
- Pizza
- Tacos
- Sandwiches/Wraps
- Kichu/Papdi no Lout
- Bhajiya/Pakora
- Pasta
- Chips
- Hummus
- Eggs
- Dokhra/Khaman
- Add the oil to dishes such as Italian pasta sauce, Mexican rice, soups…
Garlic Chutney and Homemade Chili Oil Recipe
A combination of fresh garlic, red chili powder, and herbs make this the ultimate dipping sauce for chips or a topping on eggs.
- 1 large garlic bulb of cloves, peeled (about ¼ cup)
- ⅓ cup oil (peanut or a good tasting olive oil)
- 5 strands cilantro, chopped finely
- 1 green onion, chopped finely (optional)
- 1 thai chili pepper (optional-see notes)
- red chili powder
- salt
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Place the thai chili pepper in a blender and pulse until you can get it to be fine as possible.
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Add the peeled garlic in a blender and pulse until the garlic has been shredded well, but not pureed. I prefer small shreds/chunks in my garlic chutney.
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Empty the garlic and thai pepper into a glass container.
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Add chopped cilantro, red chili powder, salt, oil, and green onion to the bowl.
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Mix it well and enjoy!
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This recipe can be refrigerated for weeks at a time.
- Not always, but every once in a while I will add a thai chili pepper to the chutney. If you plan to add one, I recommend adding only 1 thai chili pepper per bulb of garlic.
- Extra salt is recommended.
- See the post for recommendations on what pairs well with this lasanya chutney.
Enjoy It With
Pair it with my favorite 00 Flour Grilled Pizza or Chutney Grilled Cheese!
