This Spicy Garlic Chutney Recipe is an Indian condiment recipe that pairs well with recipes such as Eggs, Gujarati Kichu, Dhokla, Aloo Tikki Chaat, or eggs. A combination of fresh garlic, red chili powder, and herbs make this the ultimate spicy dipping sauce.
1large garlic bulb of cloves, peeled (about ¼ cup when crushed)
¼cupoil (peanut or a good tasting olive oil)
5strandscilantro, chopped finely
1green onion, chopped finely (optional)
1thai 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.