Garlic Chutney For Chaat!! No chaat is complete without a bright red, pungent garlic chutney! This simple chutney made from fresh garlic, chilies, and basic spices is the ideal accompaniment to balance the sweet, tangy, and crunchy flavors in chaat. It comes together quickly in the blender before being cooked briefly to allow the raw garlic flavor to mellow slightly. The result is a smooth, spreadable chutney brimming with punchy garlic notes, a hint of sweetness, and chili heat. Whether used as a dip, drizzled decoratively over bhel puri or sev puri or spread over dabeli–vada pav, or combined throughout chaat ingredients, garlic chutney adds that essential tangy kick needed to offset the medley of textures and flavors. Its bright red color and robust flavor never fail to enliven and bring together chaat ingredients. For chaat lovers, keeping garlic chutney on hand is a must!
Ingredients:
• 7-8 Cloves of Peeled Garlic
• 3-4 Dry Red Chilies
• 1 tsp Cumin Seeds
• 1 tsp Salt
• 1 tsp Sugar
• 1⁄4 Lime Juice
• 2 tsp Kashmiri Red Chili Powder
• 1 tbsp Oil
Method:
1. In a blender jar, add the garlic, cumin seeds, dry red chilies, salt, lime juice, and 1⁄4 cup water. Blend into a smooth paste.
2. Heat the oil in a pan. Add the prepared paste, sugar, and Kashmiri chili powder. Mix well and cook for 3-4 minutes on medium flame.
3. Switch off the flame and let the chutney cool completely. Then store it in an airtight container or jar.
4. The garlic chutney is now ready. Use it as needed in your chaat dishes.
Tips:
• You can skip the sugar and lime juice if desired.
• You can blend all the ingredients together and skip cooking to make it oil-free. But it won’t stay fresh as long.
• The cooked garlic chutney can be stored for up to 10-15 days in the fridge in an airtight jar.
- 7-8 Cloves of Peeled Garlic
- 3-4 Dry Red Chilies
- 1 tsp Cumin Seeds
- 1 tsp Salt
- 1 tsp Sugar
- 1⁄4 Lime Juice
- 2 tsp Kashmiri Red Chili Powder
- 1 tbsp Oil
- In a blender jar, add the garlic, cumin seeds, dry red chilies, salt, lime juice, and 1⁄4 cup water. Blend into a smooth paste.
- Heat the oil in a pan. Add the prepared paste, sugar, and Kashmiri chili powder. Mix well and cook for 3-4 minutes on medium flame.
- Switch off the flame and let the chutney cool completely. Then store it in an airtight container or jar.
- The garlic chutney is now ready. Use it as needed in your chaat dishes.
You can blend all the ingredients together and skip cooking to make it oil-free. But it won’t stay fresh as long.
The cooked garlic chutney can be stored for up to 10-15 days in the fridge in an airtight jar.
