Garlic chutney or lehsun chutney recipe is a simple, spicy and tasty chutney prepared from garlic. This red garlic chutney goes really well with Dhoklas especially Khatta dhokla. Garlic gives great flavor and aroma to dish and that’s the reason why it is used widely in Indian and Italian cuisine.
This spicy red garlic chutney has dry texture and is must for dhokla dishes like muthia, khatiya dhokla or even handvo. I make this chutney in large quantity and store it in refrigerator for later use. I use it in making different curries also. Instead of fresh garlic or garlic paste we can add red garlic chutney in day to day sabjis like rasawala batata, vaal sabji, etc. Even you can make masala dahi and gujarati dhebra using this lehsun ki chutney.
We are making this red garlic chutney (lehsun chutney) without water. This is because we want to store it for longer time in refrigerator. That’s the reason why we added oil instead of water. It acts as a natural preservative and helps the garlic chutney stay fresh for longer period of time.
This chutney is prepared in almost all the Gujarati homes especially for travelling. As this chutney stay fresh for long time it is usually prepared for long distance train journeys and picnics / holidays. The aromatic garlic chutney is consumed with gujarati thepla along with curd / yogurt.
Let us check the simple & easy recipe of red garlic chutney.
Step by step recipe of garlic chutney (lehsun chutney)
For this chutney recipe we will use following ingredients. Garlic with skin peeled off, red chili powder, coriander powder, oil and salt. Since this is a red chutney we have to add generous quantity of red chili powder. Use kashmiri red chili powder as it is less spicy and gives nice red color.
Peel off the garlic and take peeled garlic, salt and coriander powder in a mortar.
Now using pestle grind the garlic into smooth paste. Alternatively use mixer grinder / food processor to grind the garlic into a fine paste.
Add red chili powder and oil in mortar and grind again into smooth paste.
Add oil as required to change the consistency of chutney.
Garlic chutney or lehsun ki chutney is ready. Store this chutney in an air tight container in refrigerator for 25 to 30 days.
- Garlic: 1 cup, peeled
- Red chili powder: 1/4 cup
- Coriander powder: 1/2 cup
- Oil: 2 tbsp
- Salt: 2 tsp, to taste
- Peel off the garlic. For peeling apply some oil on fingers. This makes peeling easy and wont leave garlic aroma on hands.
- Take garlic, salt and coriander powder in a mortar and grind with the help of pestle. Alternatively use mixer grinder / food processor for grinding garlic.
- Add red chili powder and oil and grind again into paste.
- Garlic chutney is ready.
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