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Garlic Chutney

Garlic Chutney is an intensely flavored Indian condiment made of kashimiri chili and fresh garlic. It is a great partner to Samosas, Onion Samosas, Chicken Pakora, Paneer Pakora, and Air Fryer Samosas. The pungent taste will liven up all your Indian chaat recipes.

High angle shot of a bowl of garlic chutney with samosas in the background.

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I’m a big fan of chutney in general, and I love them all. But I do prefer spicy chutney and this intense red chutney fits the bill.

Why you’ll love this garlic chutney

This red Garlic Chutney has intense flavor from both lots of chile powder and lots of fresh garlic. A little goes a long way!

It’s really quick to make. Peel some fresh garlic cloves, through everything into a blender to puree, and then cook the paste in a skillet for a few minutes. Boom! That’s it!

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You’ll find a million ways to use this flavorful red chilli garlic chutney will all sorts of dishes. Spread it on a sandwich or burger, use it as a dipping sauce, or use it to add flavor to curries and other dishes.

overhead shot of the ingredients to make garlic chutney.

Ingredients you need 

There aren’t a lot of ingredients in this strongly flavored, spicy garlic chutney recipe. The garlic and chili powder do most of the flavor work, but the supporting ingredients are also important. Here’s what you need:

  • Garlic: This recipe uses a lot of fresh, raw garlic, 20 cloves! Since the garlic is the base of the recipe, don’t be tempted to substitute garlic paste or jarred garlic. You want the freshest cloves you can find.
  • Kashmiri chili powder: This medium-spicy chili powder is made by drying and grinding Kashmiri red chiles. You’ll find Kashmiri chili powder in Indian grocery stores or online. After garlic, this is the second most important ingredient, so use the best.
  • Other spices: Ground cumin or cumin powder, ground coriander or coriander powder, a touch of sugar, and a bit of salt round out the flavors.
  • Oil: You can use any neutral flavored cooking oil here. I like safflower oil, but you can use whatever you have on hand.
  • Lemon juice: A squeeze of fresh lemon juice at the end adds acidity and brightness to the ruddy sauce. Don’t skip it.

How to make it

This spicy chutney is one of the easiest chutneys to make. Here’s how:

  1. Combine the garlic cloves, chile powder, coriander, cumin, sugar, salt, and water in a blender and process to a paste.
  2. Heat the oil in a skillet over medium-high heat. Saute the garlic paste for a few minutes.
  3. Remove from the heat and stir in the lemon juice.
  4. Serve immediately or let cool to room temperature.
overhead shot of garlic chutney in a bowl with a plate of samosas.

How to serve it

I like to serve Garlic Chutney with other assorted chutneys—Cucumber Raita, Cilantro Mint Chutney, and Tamarind Chutney—as a dipping sauce with Indian appetizers and snacks. It’s a perfect match for potato and pea Samosas, Air Fryer Samosas, Onion Samosas, Chicken Pakoras, and Paneer Pakoras.

You can also serve this red chutney as a condiment alongside Indian dishes like Chicken Biryani, Tandoori Chicken, Instant Pot Chicken Korma, or Chana Aloo Masala.

Yield: Makes about 1/2 cup

Garlic Chutney

Overhead shot of a bowl of garlic chutney.

Red Garlic Chutney is an intensely flavored Indian condiment made of chili and fresh garlic. It is a great dipping sauce, sandwich spread, or addition to curries and other dishes.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 20 garlic cloves, peeled
  • 2 tablespoons Kashmiri red chilli powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 ½ teaspoon sugar
  • ½ teaspoon salt
  • 2 tablespoons water
  • 1 tablespoon oil
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Add the garlic cloves, chili powder, cumin seeds, salt, and water to a blender or food processor and process to a smooth paste.
  2. Heat the oil in a nonstick skillet over medium-high heat. When the oil begins to shimmer, add the garlic paste and cook, stirring, for 1 to 2 minutes until the paste is thick and the oil has been incorporated. Remove from the heat and stir in the lemon juice.
  3. Serve immediately or let cool to room temperature.

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By on October 19th, 2022

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

2 thoughts on “Garlic Chutney”

  1. Oh wow, the flavor in this chutney was super intense! We had it with some samosas, and it was just amazing! Definitely something to have on hand for an Indian food feast!

    Reply

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