Spicy Garlic Chutney Recipe – Indian Condiment for Chaat & More

Last Updated on 4 months by Neha Deshmukh

Spicy Garlic Chutney Recipe – Indian Condiment For Chaat & More

Okay, let’s be real. No Indian snack plate is complete without a good chutney, right? And this Spicy Garlic Chutney? It’s my go-to. Seriously, I first made this when I was craving the street food flavors of Mumbai, and it instantly transported me back! It’s vibrant, packs a punch, and is ridiculously versatile. You’ll be adding it to everything.

Why You’ll Love This Recipe

This isn’t just another chutney recipe. It’s quick – seriously, 5 minutes of prep time! – and incredibly easy to make. Plus, the flavor is just…wow. It’s that perfect balance of spicy, tangy, and garlicky goodness that elevates any snack or meal. Whether you’re a chutney newbie or a seasoned pro, you’ll absolutely love how simple it is to whip up this flavour bomb.

Ingredients

Here’s what you’ll need to make a box of this amazing chutney:

• 12 garlic cloves
• ¾ tbsp chilli powder
• ¾ tsp coriander powder
• ½ tsp sugar
• ½ lemon juice
• Salt to taste
• Water as required

Ingredient Notes

Let’s talk chilli powder for a sec, because it makes a huge difference. I usually use a mix! Kashmiri chilli powder gives you that beautiful, vibrant red colour and a mild heat. If you want more spice, add a pinch of Byadagi chilli powder – it’s fiery! You can also use regular chilli powder, but adjust the quantity to your spice preference.

Don’t skimp on the garlic! It’s the star of the show. Fresh garlic cloves are best, but if you’re in a pinch, you can use a teaspoon of garlic paste for every 4 cloves.

And the lemon juice? Freshly squeezed is always best, but bottled will work too.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so easy, you won’t believe it.

1. First, peel your garlic cloves. Don’t be lazy – fresh garlic is worth it!
2. Now, into your blender goes everything: the garlic, chilli powder, coriander powder, sugar, salt, and lemon juice.
3. Start blending, adding water gradually. You want to create a smooth paste, so add just a little water at a time until you get the consistency you like.
4. Once it’s nice and smooth, transfer the chutney to an airtight container.
5. Pop it in the fridge to let the flavours meld. It tastes even better after a few hours!

Expert Tips

• Taste as you go! Everyone’s spice tolerance is different, so adjust the chilli powder and salt to your liking.
• Don’t over-blend. You want a smooth chutney, but over-blending can make it bitter.
• A splash of oil: Adding a teaspoon of oil while blending can help create a smoother, glossier chutney.
• Roast the garlic: For a deeper, more complex flavour, roast the garlic cloves before blending.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments:
  • Mild: Use Kashmiri chilli powder only, and reduce the quantity to ½ tbsp.
  • Medium: Use ½ tbsp Kashmiri chilli powder and ¼ tbsp regular chilli powder.
  • Hot: Use ¾ tbsp regular chilli powder, or add a pinch of cayenne pepper.
• Regional Variations:
  • Maharashtrian: Add a small piece of ginger and a few curry leaves while blending. My friend’s grandmother always added a tiny bit of asafoetida (hing) too!
  • Gujarati: Add a date or two for a touch of sweetness.
  • South Indian: Add a small piece of green chilli for extra heat and a unique flavour.

Serving Suggestions

Okay, this is the fun part! This chutney is amazing with…well, almost everything!

• Chaat: A classic pairing!
• Dabeli: Trust me on this one.
• Vada Pav: It’s a game-changer.
• Snacks: Samosas, pakoras, kachoris – you name it!
• As a spread: Try it on sandwiches or wraps.
• With your Thali: A dollop alongside your dal and rice is divine.

Storage Instructions

This chutney will stay fresh in the refrigerator for up to a week in an airtight container. If you want to make a big batch, you can freeze it! Just portion it out into ice cube trays, and once frozen, transfer the cubes to a freezer bag. This way, you can easily grab a cube or two whenever you need a flavour boost.

FAQs

Let’s answer some common questions:

• How long does this chutney stay fresh in the refrigerator? Up to a week in an airtight container.
• Can I make this chutney in bulk and freeze it? Absolutely! Freeze in ice cube trays for easy portioning.
• What can I substitute for lemon juice? You can use lime juice or a splash of vinegar (white or apple cider).
• What is the best way to adjust the consistency of the chutney? Add more water, a tablespoon at a time, until you reach your desired consistency.
• What dishes pair best with this spicy garlic chutney besides chaat? Honestly, so many! Try it with grilled meats, roasted vegetables, or even scrambled eggs for a spicy kick.