This Garlic Chutney Recipe with chili oil is also known as Lahsun ki Chutney
Fresh crushed garlic cloves are mixed with dry red chili powder, cilantro, oil, and salt to make this spicy garlic chutney recipe. Lahsun ki chutney (garlic chutney) was eaten with roti and roasted papad by my ancestors.
Also inspired by the chutney eaten with a Gujarati dish known as kichu or papdi no lout. This recipe is great with roti + papad, on top of eggs, or with dhokla.
Garlic Chutney with Chili Oil
Ingredients
- salt
- fresh garlic (lahsun)
- red chili powder
- green onions (optional)
- cilantro
- thai chili pepper
Instructions
- Peel fresh garlic and blend it in a chutney machine until its chopped. The garlic does not need to be pureed, instead it should looked shredded or mushed.
2. 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.
3. Mix together and enjoy!
Equipment
- Chutney Machine
- Knife and Cutting Board
- Bowl to Store
- Spoon to mix
Storage
It stores great in an airtight glass container and can last at least 1-2 weeks in the refrigerator.
Pair it with...
The possibilities are really endless. My husband eats it with almost everything, which is why I have to go months without making it. There is such a thing as "too much garlic!"
- 00 Flour Pizza
- Tacos
- Sandwiches/Wraps
- Kichu/Papdi no Lout
- Bhajiya/Pakora
- Pasta
- Chips
- Hummus
- Eggs
- Dokhla/Khaman
📖 Recipe
Spicy Garlic Chutney Recipe - Lahsun ki Chutney
Ingredients
- 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
Instructions
- Place the thai chili pepper in a blender and pulse until you can get it to be fine as possible.
- 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 green onion to the bowl.
- Mix it well and enjoy!
- This recipe can be refrigerated for weeks at a time.
Notes
- 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.
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.
A chutney machine works best.
I recommend using regular white garlic. However, if you prefer a less potent flavor then elephant garlic can be substituted.
