Brace yourself, spice lovers! 🔥😄 This Lasun ki chutney is not just a dip—it’s a full-on flavour explosion straight from Rajasthan’s royal kitchens. 👑🌶️ If you’ve been hunting for a bold and fiery garlic chutney recipe, you’ve officially found everything here. 🧄❤️
Lehsun ki chutney packs a punch, adds instant drama to any meal, and magically turns even the simplest roti or dal-chawal into a celebration. 🎉🍽️ With roasted garlic, chilli heat, and that earthy Rajasthani charm, it’s the kind of condiment that whispers, “One more spoon?”… and then screams, “GO ON!” 😜🔥
🧄 The Ultimate Garlic Chutney Duo!
If you think garlic chutney comes in just one fiery form… think again! 😄
Welcome to the two-in-one world of Garlic Goodness, where I’m serving up not one but two bold, flavour-packed chutneys — a wet, saucy version that clings lovingly to every bite, and a dry, crumbly edition that packs heat like a spicy sprinkle from heaven! 🌶️🔥
Whether you’re up for “Dip It” or “Sprinkle It,” this post has something to make your taste buds dance. Let’s whip up this fiery favourite! 🎉🧄🌶️💃
How to Make Garlic Chutney Recipe – 2 Methods
Method 1: Rajasthani-Style Garlic Chutney – Wet Chutney
Servings
minutes
Preparing Time
10 minutes
Cooking Time
15 minutes
Calories
kcal
INGREDIENTS
Dry Kashmiri Red Chillies – 10 large pieces
Spicy Rajasthani Mathania/Byadgi Chillies – 4
Garlic Bulbs – 2
Lemon juice – 1 tbsp
Cumin Seeds – 1/4 tsp
Salt – 1/2 tsp (or as per taste)
Sugarcane Jaggery / Refined Sugar- 1 tsp (optional)
Mustard Oil – 2 tbsp
DIRECTION
- Soak Kashmiri Dry Red Chilli
Soak the chillies in hot water for 1 hour. After an hour, drain the water and rinse twice to remove the dirt.
- Remove the Garlic Cloves and Skin
Break the garlic bulbs to separate the cloves. Now peel garlic skin but do not throw them. The skin is highly nutritious so you can store them for other culinary purposes.
- Grind the Garlic Cloves & Red Chillies
Grind the garlic and chillies to make a smooth paste. You may also add ginger (optional) with these ingredients in the blender.
- Dry Roast the Cumin Seeds
Roast the cumin seeds in a Pan. Remove the seeds from heat and cool for 5 minutes. Now grind them coarsely.
- Cook the Garlic Chutney
Heat mustard oil in a pan. Add the garlic and chilli paste. Stir the grounded chilli-garlic mix occasionally to prevent burning at the base. Now sprinkle black salt (as per taste).
- Season the Chutney with Spices
Add ½ tsp turmeric powder, 1 tsp coriander powder and the roasted cumin seeds. Cook the chutney with the spices for a minute and remove from flame.
NOTES
Season the chutney with ½ tsp chaat masala and 2 tsp lemon juice. Mix well and store in an air tight glass container.
Method 2: Lehsun Ki Chutney – Dry Chutney
Servings
minutes
Preparing Time
15 minutes
Cooking Time
20 minutes
Calories
kcal
INGREDIENTS
Garlic cloves – 15 to 20
Dry red chillies – 10 to 15
Roasted peanuts – ¼ cup
Desiccated coconut – 2 tbsp (optional)
Sesame seeds – 1 tbsp
Cumin seeds – ½ tsp
Salt – to taste
A pinch of jaggery (optional)
Mustard oil – 2 tsp
DIRECTION
- Roast the Dry Red Chillies
Heat the pan on low flame and dry roast the red chillies. Remove the chillies when they turn crisp and a bit dark. Spread the roasted chillies on a platter for cooling.
- Toss the Garlic Cloves
Fry the garlic cloves in 2–3 drops of mustard oil for 1–2 minutes. When the cloves get golden spots and lose raw smell, empty the garlic in a bowl and allow it to cool down.
- Mix and Roast Coconut & Sesame Seeds
In the same pan, roast sesame seeds at medium flame. Remove from heat when the seeds start popping.
Roast the desiccated coconut on low flame. Stir continuously until it turns lightly golden. - Grind all the Ingredients Coarsely
After cooling, put the ingredients in a mixer jar for rough and dry grinding. Pulse in short intervals to get a coarse, dry powder.
- Adjust the Taste and Store at Room Temperature
Taste the chutney mix to check the texture. You may add amchur powder for tart. Increase the chillies if you want intense heat. Store the chutney in a spice jar at room temperature.
NOTES
Garlic Chutney Storage Instructions
- Store wet lehsun ki chutney in an airtight jar to preserve the aroma.
- Homemade chutney stays fresh for upto 10 days in the refrigerator.
Serving Suggestions
Dips / Dipping Sauces
- Serve lasun ki chutney with fries and snacks. Samosa, vada, dosa, idli, and pancakes pair incredibly with the wet chutney.
- If you do not want the intensely hot 🔥 flavour, add a teaspoon full of this sauce to 50ml yogurt. Enrich the taste with salt and sugar as per your taste.
Spreads
- Spread a spoonful of this chutney on roti, chapati, or paratha to relish the succulent texture in every bite.
- Garlic chutney is an ideal to enrich the taste of Vada pav, sandwich, burger, and shawarma.
Keep Reading → Here are Some More Delicious Finds
Garlic Chutney Recipe – FAQs
#2. Is garlic chutney good for health?
Yes, lasun ki chutney offers several health benefits when eaten in moderation. Garlic has vitamin B & C to contribute the daily micronutrient requirements. Additionally, the antioxidants and bioactive compounds also offers several health benefits. Eating this chutney in large quantities may lead to burning sensation due to chillies, bloating from excessive oils. It is always safe to eat spicy or salty chutneys in moderate quantity as it may cause acidity, so consider small servings 2-3 times a week.
#3. What is the shelf life of homemade chutney?
Most homemade chutneys stay fresh for 2–3 days in the fridge; versions with garlic or tamarind may last up to a week when stored airtight.
#4. How to know if chutney is bad?
If the chutney has developed white, green, or black patches, it indicates mold growth and rotting. Do not consume such chutneys or pickles. Rotten garlic chutney loses the fresh pungent aroma and develops foul and unpleasant odour. Also look for bubbles, mushy texture, and liquid separation – these are sure signs of a chutney gone bad.
#5. What is garlic chutney used for?
Wet lehsun ki chutney mostly in Rajasthani style is widely popular nationwide. It is primarily served as sauces and spreads with fried foods – samosas, vadas, sandwiches, and other snacks. Dry garlic chutney has extended shelf life of up to 1 month in room temperature. You can use it as dry spice to enhance the taste of burger, sandwich, vada pav, chaat, and other street-style foods.
One Garlic Addiction – Two Punchy Editions🧄
One recipe, two easy methods. Think wet garlic chutney for bold flavours. Store the dry garlic chutney for sprinkle magic. Oh! you can mix it in yogurt to form a punchy dip as well. Both these garlic chutney recipes use simple pantry ingredients. Quick to make but too hard to resist.
Perfect for everyday Indian meals.
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