Garlic Chutney Recipe

Garlic Chutney Recipe | Spicy Indian Lasun Chutney

Garlic Chutney – Spicy Lasun Chutney for Snacks & Indian Meals | Authentic Maharashtrian Lehsun Chutney Recipe

Bold and spicy garlic chutney made with dry red chillies and garlic. Perfect accompaniment for vada pav, bhakri, dal rice, and traditional Indian snacks. This fiery red chutney is a staple condiment in every Maharashtrian household.

Introduction of Garlic (Lasun) Chutney

Garlic chutney, also known as lasun chutney or lehsun ki chutney, is a fiery Indian condiment loved for its strong flavour and pungent aroma. It instantly adds heat and depth to any simple meal. This traditional red chutney is made with minimal ingredients – fresh garlic cloves, dried red chillies, salt, and oil – yet delivers maximum flavor. Whether you call it lasun chutney in Marathi, lehsun chutney in Hindi, or simply spicy garlic paste, this versatile condiment has been a kitchen essential across Indian homes for generations.

Traditional & Regional Value of Garlic Chutney

This chutney is immensely popular in Maharashtra, Gujarat and Rajasthan, where it’s considered an integral part of daily cuisine. It is often prepared in dry or semi-wet form and stored for daily use. In Maharashtra, no vada pav is complete without a generous smear of this fiery lasun chutney. Gujarati households prepare dry garlic chutney powder to accompany thepla during travel. Rajasthani families serve it with bajra roti and dal baati. The chutney represents the bold, unapologetic flavors of Western Indian cuisine and reflects the region’s love for spicy, preservative-free condiments.

What Can Be Eaten Together or Served With Garlic Chutney Recipe

• Vada Pav: Essential spicy layer for Mumbai’s iconic street food.
• Bhakri & Roti: Adds bold taste to millet and wheat flatbreads.
• Dal Rice: Mixed for extra flavour and heat.
• Thepla: Enhances travel meals and breakfast.
• Misal Pav: Perfect accompaniment to spicy sprout curry.
• Pav Bhaji: Adds extra kick to the buttery dish.
• Dosa & Idli: South Indian twist with garlic punch.
• Paratha: Spread inside or serve as side dip.
• Sandwich: Spicy spread for Indian-style sandwiches.
• Khichdi: Elevates simple comfort food.

Is It Healthy?

Garlic has powerful antibacterial, antiviral, and anti-inflammatory properties that have been recognized in Ayurveda for centuries. When consumed in small amounts, it improves immunity, supports heart health, and aids digestion. Raw garlic contains allicin, a compound known for its medicinal benefits. Red chillies provide capsaicin, which boosts metabolism and has pain-relieving properties. However, those with sensitive stomachs, acid reflux, or gastritis should consume this spicy chutney in moderation. The addition of oil helps in better absorption of fat-soluble vitamins and makes it easier on the digestive system.

Why People Love It?

Its strong punch, long shelf life and ability to elevate bland food make it a favourite across all age groups. The intense garlic flavor combined with the heat of red chillies creates an addictive taste that enhances even the simplest meals. It’s incredibly versatile – use it as a spread, dip, or cooking ingredient. The chutney requires minimal preparation time, uses pantry staples, and can be stored for weeks without refrigeration when prepared correctly. For spice lovers, it’s the ultimate flavor booster that transforms ordinary snacks into extraordinary treats. The authentic taste of homemade lasun chutney is unmatched by store-bought versions.

Recipe Key Ingredients

• Garlic (Lasun/Lehsun): Main flavour provider; use fresh, firm cloves for best results.
• Dry Red Chillies (Lal Mirch): Provides heat and vibrant red colour; Kashmiri chillies for mild heat, Byadgi for color, or regular red chillies for intense spice.
• Salt (Namak): Enhances taste and acts as natural preservative.
• Oil (Tel): Helps preservation and smooth grinding; use peanut, sesame, or any neutral oil.
• Optional Add-ins: Roasted peanuts for texture, coconut for richness, tamarind for tanginess, cumin seeds for aroma.

Recipe Steps (Quick Summary)

• Soak or roast dry red chillies until softened and aromatic.
• Peel fresh garlic cloves and keep ready.
• Grind chillies, garlic and salt together to a coarse or smooth paste.
• Add oil gradually to adjust texture and consistency.
• Store in clean, airtight glass jar with oil layer on top.
• Refrigerate for longer shelf life or keep at room temperature for 1-2 weeks.

Tips & Tricks tomake perfect Garlic Chutney Recipe

• Use Kashmiri chillies for bright red colour with less heat.
• Store in airtight glass jar with a layer of oil on top to prevent spoilage.
• Always use a dry spoon to scoop out chutney to extend shelf life.
• Adjust garlic-to-chilli ratio based on personal spice preference.
• Roasting chillies enhances flavor but reduces heat slightly.
• Add a pinch of hing (asafoetida) for enhanced aroma and digestion.
• For dry garlic chutney powder, skip oil and grind to fine powder.
• Use within 2 weeks at room temperature, or 1 month when refrigerated.

Watch video and learn how to make Garlic (Lasun) Chutney

Variations of Garlic Chutney

• Dry Garlic Chutney (Sukha Lasun Chutney): Powder form without oil, perfect for travel.
• Garlic Peanut Chutney (Shengdana Lasun Chutney): Roasted peanuts add nutty flavor and protein.
• Lasun Coconut Chutney: Fresh or dry coconut for mild, creamy version.
• Tomato Garlic Chutney: Tangy twist with fresh tomatoes.
• Green Garlic Chutney (Hara Lasun): Made with fresh green garlic and coriander.
• Roasted Garlic Chutney: Mellow, caramelized flavor from roasted garlic.
• Garlic Sesame Chutney: Til (sesame seeds) for nutty richness.
• Spicy Garlic Pickle (Lasun Achar): Long-lasting preserved version with spices.

Frequently Asked Questions (FAQ)

• Is garlic chutney very spicy? Yes, it’s naturally spicy. Adjust the number of red chillies based on your heat tolerance. Use Kashmiri chillies for milder version.
• Can I store garlic chutney? Yes, it stays fresh for up to 2 weeks at room temperature and up to 1 month when refrigerated in an airtight container.
• Is lasun chutney vegan? Yes, it’s completely plant-based and vegan-friendly.
• Can I eat garlic chutney daily? Yes, in small quantities (1-2 teaspoons) as part of meals. Excessive consumption may cause acidity.
• Does it smell strong? Yes, garlic has a naturally pungent aroma. The smell mellows slightly after cooking or mixing with food.
• How to reduce garlic smell after eating? Chew fennel seeds, cardamom, or drink milk to neutralize the odor.
• Can I make it without oil? Yes, for dry garlic chutney powder. However, oil helps in preservation and smooth texture.
• What’s the difference between wet and dry garlic chutney? Wet version contains oil and has paste-like consistency; dry version is powdered without oil.
• Can I freeze garlic chutney? Yes, freeze in ice cube trays for portion control. Thaw before use.
• Is it good for cold and cough? Yes, garlic has natural antimicrobial properties that may help with respiratory issues.

Keywords

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Garlic chutney

Garlic chutney, known as lahsun chutney, lahsun ki chutney, or lehsun chutney, is a spicy and pungent condiment originating from the Indian subcontinent, commonly used in Indian and Pakistani cuisines. It is typically made with fresh garlic, dried or fresh coconut, groundnuts, and green or red chili peppers, with cumin and tamarind sometimes added. The chutney comes in both wet and dry forms, with the wet version often served with dosas, idlis, momos, or as an accompaniment to chaats, while the dry version is popular with snacks like vada pav, pakoras, and bhakri. It can be prepared using various methods, including roasting, grinding, or blending, and is known for its versatility and bold flavor.

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Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Servings: 10 servings

Course: Appetizer

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

• 25 garlic cloves lasun: 125 g (approximately 4.4 oz)
• 1.5 teaspoons red chili powder: 7.5 g approximately 0.26 oz
• 1/2 teaspoon cumin seeds: 2.5 g approximately 0.09 oz
• 2 teaspoons coriander powder: 10 g approximately 0.35 oz
• 1/2 teaspoon salt or to taste: 2.5 g (approximately 0.09 oz)
• 1 tablespoon tamarind paste or 50 g tamarind pulp in ½ cup water: 15 g (approximately 0.53 oz)
• 10 g curry leaves: 0.35 oz
• 1 teaspoon oil peanut, sunflower, or olive oil: 5 ml (approximately 0.17 oz)
• 0.25 cups water: 60 ml approximately 2.03 oz
• ½ cup desiccated coconut unsweetened: 50 g (approximately 1.76 oz)
• 2 teaspoons white sesame seeds: 10 g approximately 0.35 oz
• 1 –2 green chilies optional, for heat: 10–20 g (0.35–0.7 oz)
• 1 –2 Thai chili peppers optional, for heat: 5–10 g (0.18–0.35 oz)
• 1/4 cup chopped cilantro: 15 g approximately 0.53 oz
• 1 green onion chopped (optional): 10 g (approximately 0.35 oz)
• 1 tablespoon lemon juice: 15 ml approximately 0.51 oz

Equipment

• Small iron kadai or heavy frying pan
• Blender or chutney grinder
• Mortar and pestle (optional, for traditional texture)
• Mixing bowl
• Measuring spoons and cups
• Airtight container for storage

Method

 

1. Heat 1 teaspoon oil in a small iron kadai or heavy frying pan over low flame.
2. Add the garlic cloves and sauté for 30 to 40 seconds until lightly golden and fragrant.
3. Add 2 teaspoons white sesame seeds and sauté for 15 to 20 seconds until they turn golden.
4. Switch off the heat and immediately add ½ cup desiccated coconut, mixing well to combine.
5. Add 1 tablespoon Kashmiri red chili powder, ½ teaspoon salt, and mix thoroughly.
6. Let the mixture cool to room temperature before grinding.
7. Transfer the cooled mixture to a blender or chutney grinder and pulse until a coarse, dry paste forms.
8. For a wet version, add 0.25 cups water gradually while blending until a smooth, spreadable consistency is achieved.
9. For a no-cook version, combine raw garlic, red chili powder, salt, oil, chopped cilantro, green onion, and lemon juice in a bowl and mix well.
10. Adjust seasoning and consistency as needed—add more oil for creaminess or water for thinning.

Notes

Safety Notes:

Use low heat when sautéing garlic to prevent burning, which can make the chutney bitter.
Handle chili peppers with care; wear gloves if sensitive to capsaicin.
Ensure all utensils and containers are clean and dry to prevent spoilage.
Substitutions:

Desiccated coconut can be replaced with fresh grated coconut (use 1/2 cup).
Kashmiri red chili powder can be substituted with regular red chili powder or paprika for milder heat.
Tamarind paste can be replaced with lemon juice for a tangier, less sweet profile.
Sesame seeds can be omitted or replaced with roasted peanuts for a nuttier flavor.
Storage:

Store in an airtight container in the refrigerator for up to 6 months.
Dry chutney can be kept at room temperature for up to 4 weeks if properly sealed.
For longer shelf life, freeze in small portions for up to 3 months.
Pro Tips:

For a smoother texture, grind the mixture in batches to avoid clumping.
Let the chutney rest for 15–30 minutes after preparation to allow flavors to meld.
Use freshly roasted garlic for a deeper, richer flavor.
Adjust the amount of chili powder based on heat preference—start with less and add more as needed.