Chilli Garlic Chutney is a hot and spicy chutney composed primarily of red chilies and garlic. Everyone’s taste receptors are heightened by the unusual combination of dried red chiles and garlic. This delectable chutney will undoubtedly transport you to a higher plane of existence. If you don’t like spicy cuisine, you may make the chutney somewhat hot by lowering the number of dry chilies used in the chutney. This incredible recipe requires very little work on your part. You may serve the chutney with appetizers or with your favorite main entrée. This scorching hot chutney can also be put on sandwiches and chaats.
Rajasthani Special Garlic Chutney
One advantage of this chutney is that it may be stored in an airtight jar and served at potlucks, kitten parties, and game nights. So put on your aprons and try out this delectable meal.
If you enjoy spicy foods and garlic, you will adore this Spicy Garlic Chutney. It’s hot, tangy, and very Garlicky. I adore it, and I usually make a large batch to keep in the fridge. It also has a very long shelf life. I frequently add it to curries, vegetables, noodles, or even as a side dish like achar with roti or chapati. This Spicy Garlic Chutney goes great with dosas, idlis, and even appes.
So give the Spicy Garlic Chutney a try and let me know how it comes out.
Garlic Chutney is a tasty Indian condiment made with a lot of garlic and dry red chillies. This hot red chutney improves the flavor of any Indian dish and takes about 20 minutes to make with kitchen basics. Here’s how to do it.
How to Make Spicy Garlic Chutney Easy Method
Other Chutney recipes to try with your everyday meals include: Raw Mango Chutney, Green Chutney, Tomato Chutney, Sweet Tomato Chutney, Guava Chutney, Green Tomato Chutney, and Amla Chutney.
Garlic Chutney, also known as Lehsun ki Chutney, Lasun ki Chutney, or Lasan ki Chatni, is a hot red condiment that is essential in Rajasthani Thali Meals. When creating chaat, a variant of this chutney is also necessary, and Maharashtrian Dry Coconut Garlic Chutney takes the flavor of Vada Pav to the next level.
Read More:- Spicy Garlic Chutney History Origin
Since we were children, my mother has been cooking Rajasthani Lahsun ki Chutney. This crimson chutney has been a favorite of mine since I was a child. Garlic chutney, which is really spicy and full of rustic tastes, goes great with Dal Bati Churma or any Indian food.
Garlic Chutney Tradition
Traditionally, this chutney was made on a large stone known as a ‘Silbatta,’ and the procedure was time-consuming and labor-intensive. However, with today’s technology, it may be prepared in minutes.
This chutney comes in a variety of flavors and is prepared in a variety of ways, even in Rajasthani households. Some prepare it by soaking the chiles, while others fry them. You can also substitute chili powder for the entire chilies.
Each variant is tasty on its own. I’ll provide a few alternatives below so you can try them all and determine which one you like best.
This red garlic chili chutney is a must-have for Indian street cuisine such as Sev Puri, Papdi Chaat, Bhel Puri, Dabeli, Ragda patties, and others.
The inclusion of Kashmiri Chili gives this red chilli garlic chutney its brilliant color. They’re exactly the right amount of spicy and colorful. The chutney can be made in 10 minutes or less and has a refrigerator shelf life of up to 2 weeks.
If you don’t have Kashmiri chile, you can substitute a milder version of any other dry red chili or simply deseed them before making this chutney.
This chaat chutney also contains a lot of garlic, which is a highly healthful component. Because it contains a lot of garlic, this chutney is also known as lahsun ki chutney (Lahsun means garlic).
Did you know that garlic can help decrease your cholesterol and blood pressure? Garlic has long been used as a home medicine to cure coughs, colds, and digestive issues.