This no-cooking required Gujarati Chili Garlic Chutney Recipe is also known as Lahsun ki Chutney. The everyday Indian condiment can be paired with eggs, vaghareli kichdi, vada pav, dosa, or aloo tikki chaat.
Eat like my ancestors and pair the spicy condiment with roasted papad and roti. Then pair it with my Chai Recipe.
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Garlic Chutney Ingredients
- fresh garlic (lahsun) - I highly recommend fresh garlic for this recipe. It will give you a very vibrant flavor. Try using purple garlic for a more intense flavor or elephant garlic for a more subtle elephant garlic chutney.
- red chili powder - There are many different kinds of red chili powders out there. I prefer one that gives off a more vibrant color. If the option comes up, I like to purchase it from India. Otherwise, I use the spicy version of what is available at the Indian Grocery Store.
See the recipe card below for a full ingredient list.
Garlic Chutney Preparations
Peel fresh garlic and then either crush or blend it using a chutney machine, blender, mortar and pestle, or a garlic crusher. The garlic does not need to be pureed. Instead, it should look shredded.
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.
Mix together and enjoy!
Pair it with...
The possibilities are really endless. We prefer to use this Gujarati garlic chutney with pav bhaji or dosa for extra flavor but it really pairs with many many things.
- 00 Flour Pizza
- Chaat such as Aloo Tikki Chaat
- Sandwiches/Wraps using Hariyali Jeera Chicken - A Quick 10 Minute Recipe
- Kichu/Papdi no Lout
- Bhajiya/Pakora
- On top of pasta for extra flavor
- Spread on top of hummus
- Eggs no matter how they are made
- Dokhla/Khaman
Equipment
Garlic Crusher, Mortar and Pestle, Chutney Machine, or Blender is needed for this recipe. For ease and less clean-up, I highly recommend a garlic crusher to make this Gujrati garlic chutney. If using elephant garlic, be sure to cut it to allow it to fit in the garlic crusher.
More Gujarati Recipes
Recipe FAQ
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.
Honestly, whatever you have in your kitchen! In my experience, a knife that is darted will work better than a smooth edge but just have a sharp knife and it will work great!
If you choose to use a grinder or blender, then give a chutney machine a try. They are readily available via Amazon and work well for fresh green chilies, herbs, and dry ingredients such as nuts too.
I recommend using regular white garlic. However, if you prefer a less potent flavor then elephant garlic can be substituted to make elephant garlic chutney.
Other Delicious Condiment Recipes
📖 Recipe
Chili Garlic Chutney Recipe - Lahsun ki Chutney
Ingredients
- 1 large garlic bulb of cloves, peeled (about ¼ cup when crushed)
- ¼ 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 (a generous amount)
Instructions
Blender or Chutney Machine Instructions
- 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.
- Empty the garlic and thai pepper into a glass container.
- Add chopped cilantro, red chili powder, salt, oil, and chopped green onions to the bowl.
- Mix it well and enjoy!
Garlic Crusher Instructions
- Crush the garlic using a garlic crusher and place it in a glass bowl.
- Add chopped cilantro, salt, green onion, and red chili powder to crushed garlic.
- Top it with a generous amount of oil and mix well.
Notes
- Want it spicier? Add a Thai chili pepper to the chutney. I recommend adding 1 Thai chili pepper per bulb of garlic.
- Extra salt is recommended.
- Pair it with kichu/kichoo/papdi no lot, dhokla, eggs, or pasta dishes such as spaghetti, lasagna, or eggplant parmesan. See the post for more recommendations
- It stores great in an airtight glass container and can last at least 1-2 weeks in the refrigerator.
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