Simple, practical, and full of everyday flavour, Garlic Chutney | Lahsun Ki Chatni (For Chaat) is a gluten-free, vegan Indian side dish made with simple everyday ingredients in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 40 minutes
- Yield: 1 · 1 small bowl
- Category: Side Dish
- Cuisine: Indian
Ingredients
- 12 to 14 dry kashmiri red chilies
- ¾ to 1 cup water (- for soaking red chilies)
- 9 to 10 garlic cloves (medium-sized, (lahsun))
- salt (as required)
- ¼ to ⅓ cup water (or as required for grinding or blending)
Method
- Remove the crowns from the red chillies. Break or tear them and deseed them. Rinse them once or twice in water.
- In a bowl, soak the red chilies in hot water for about 30 mins. The water just needs to cover them.
- Peel and roughly chop the garlic.
- Drain the water and set the soaked red chilies aside.
- Adding very little water grind both the red chilies, garlic and salt in a chutney grinder or blender till smooth and fine. The consistency of the chutney should be more towards thicker side or of medium consistency.
- Transfer the red chutney in a small jar or bowl. Cover with an air-tight lid and refrigerate. This chutney keeps well for 4 to 5 days in the refrigerator.
- When preparing chaat snacks, just add a tiny amount of the Garlic Chutney while topping the chaat with other the two chutneys - green chutney and tamarind chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
