Kashmiri Chili Garlic Chutney Recipe – Authentic Indian Spice Paste

Last Updated on 2 months by Neha Deshmukh

Kashmiri Chili Garlic Chutney Recipe – Authentic Indian Spice Paste

Hey everyone! If you’re anything like me, you live for that perfect little kick of spice with your snacks. And let me tell you, this Kashmiri Chili Garlic Chutney is exactly that – a vibrant, flavourful paste that’ll take your chaat, wraps, and dips to a whole new level. I first made this years ago trying to recreate the amazing flavour from a little street food stall near my grandmother’s house, and I’ve been tweaking it ever since! It’s surprisingly easy to make, and honestly, once you have a batch in the fridge, you’ll find yourself reaching for it constantly.

Why You’ll Love This Recipe

This chutney isn’t just about heat; it’s about a beautiful balance of flavours. The Kashmiri chilies offer a gorgeous colour and a mild, fruity spice, while the garlic adds a lovely pungent aroma. It’s incredibly versatile, and honestly, it’s a game-changer for anyone who loves Indian snacks. Plus, it comes together in just 10 minutes – perfect for a quick flavour boost!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 12 to 14 dry Kashmiri red chilies
• 9 to 10 medium-sized garlic cloves
• As required salt
• ½ to 1 cup water (for soaking)
• ¼ to ½ cup water (for blending)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Dry Kashmiri Red Chilies: Understanding the Flavor & Heat

Kashmiri chilies are the star here. They’re known for their vibrant red colour and relatively mild heat. They have a slight sweetness too, which balances the garlic beautifully. You can usually find them at Indian grocery stores or online. If you can’t find them, see the FAQ section for substitutions!

Garlic: Choosing the Right Variety

I prefer using medium-sized garlic cloves. They have a good balance of flavour without being too overpowering. Freshness is key, so make sure your garlic isn’t sprouting or feeling too soft.

Salt: The Importance of Quality

Don’t underestimate the power of good salt! I like to use a good quality sea salt or Himalayan pink salt. It really enhances the overall flavour.

Water: Adjusting Consistency

We use water in two stages – for soaking the chilies and for blending. The amount of water you use for blending will determine the chutney’s consistency. Start with ¼ cup and add more, a tablespoon at a time, until you reach your desired thickness.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. Prep the Chilies: First, remove the crowns (the stems) from your dry Kashmiri red chilies. Then, carefully deseed them and give them a good rinse. This helps to reduce some of the heat.
2. Soak for Softness: Place the deseeded chilies in a bowl and pour over ½ to 1 cup of hot water. Let them soak for about 30 minutes, or until they’re nice and softened. This is crucial for getting a smooth paste.
3. Garlic Time: While the chilies are soaking, peel and roughly chop your 9-10 garlic cloves. No need to be precise here!
4. Blend it All: Drain the soaked chilies, discarding the soaking water. Add the softened chilies, chopped garlic, and a generous pinch of salt to a blender. Add ¼ cup of fresh water to start.
5. Blend to Perfection: Blend everything together until you have a smooth, vibrant paste. If it’s too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
6. Store & Enjoy: Transfer the chutney to an airtight container and refrigerate. It’s ready to use, but the flavours really meld together after a few hours!

Expert Tips

• Gloves are your friend! Handling chilies can be irritating, so consider wearing gloves, especially if you’re sensitive.
• Taste as you go: Adjust the salt to your liking.
• Don’t over-blend: Over-blending can sometimes make the chutney bitter.

Variations

This recipe is a great base for experimentation!

• My family loves adding a tiny squeeze of lemon juice after blending for a bit of brightness.
• A friend of mine adds a small piece of ginger along with the garlic for an extra zing.
• For a nuttier flavour, try adding a tablespoon of roasted chana dal (split chickpeas) while blending.

Spice Level Adjustments

Want to dial up or down the heat?

• For less heat: Remove all the seeds from the chilies, or use fewer chilies.
• For more heat: Leave some of the seeds in, or add a pinch of cayenne pepper while blending.

Regional Variations – Kashmiri vs. Other Chili Garlic Chutneys

While this is a Kashmiri-style chutney, you’ll find variations all over India. Some regions use green chilies for a fresher, sharper flavour. Others add tamarind for a tangy twist. This version focuses on the unique flavour profile of Kashmiri chilies – that beautiful colour and mild fruity heat.

Vegan Adaptation

Good news! This recipe is naturally vegan. No modifications needed.

Storage Options – Freezing for Longer Shelf Life

This chutney freezes beautifully! Portion it into ice cube trays for easy use. Once frozen, transfer the cubes to a freezer bag. It will keep for up to 3 months.

Serving Suggestions

Okay, this is the fun part! Here are a few of my favourite ways to enjoy this chutney:

• With chaat: Dahi puri, pani puri, bhel puri – it’s amazing with everything!
• As a dip: Serve it with samosas, pakoras, or vegetable sticks.
• In wraps: Add a smear to your favourite Indian wraps for an extra kick.
• With rice and dal: A tiny dollop can elevate a simple meal.

Storage Instructions

Store the chutney in an airtight container in the refrigerator. It will stay fresh for up to a week.

FAQs

Let’s answer some common questions!

What is Kashmiri Chili Garlic Chutney traditionally used for?

Traditionally, this chutney is used as a condiment with various Indian snacks like chaat, pakoras, and samosas. It’s also a popular accompaniment to meals, adding a spicy and flavourful kick.

Can I use other types of red chilies if I can’t find Kashmiri chilies?

You can substitute with other mild red chilies like Byadagi chilies. However, the colour and flavour won’t be exactly the same. If you use a hotter chili, reduce the quantity significantly.

How can I adjust the heat level of this chutney?

Adjust the heat by controlling the number of seeds you leave in the chilies. Removing all the seeds will result in a milder chutney, while leaving some seeds will increase the heat.

How long does this chutney stay fresh in the refrigerator?

This chutney will stay fresh in the refrigerator for up to a week when stored in an airtight container.

Can this chutney be made into a smoother, more refined paste?

Yes! For a smoother paste, you can strain the chutney through a fine-mesh sieve after blending. This will remove any remaining bits of chili skin or garlic.

Enjoy! I really hope you give this recipe a try. Let me know in the comments how it turns out for you!