Garlic Chutney (Indian Red Chutney)
This Garlic Chutney is a bold, no-cook Indian condiment made with dried red chilies and fresh garlic. It comes together in minutes and delivers deep heat, sharp garlic flavor, and a thick texture that works beautifully with snacks, sandwiches, and traditional Indian meals.
Equipment
- Bowl
- Small blender or spice grinder
- Airtight glass jar
Ingredients
- 20 Kashmiri dried red chilies stems removed
- 12 large cloves garlic peeled
- ½ teaspoon kosher salt or to taste
- 1 tablespoon lemon juice
- Hot water for soaking
- 1-2 tablespoons additional water as needed for grinding
Instructions
- Place the dried red chilies in a bowl and pour hot water over them just enough to cover. Let them soak for 10 minutes until softened. Drain the chilies and discard the soaking water.
- Add the softened chilies, garlic cloves, salt, and lemon juice to a small grinder jar. Pulse until broken down, then grind into a thick, slightly coarse paste. Add 1 to 2 tablespoons of water only if needed to help the blades move.
- Taste and adjust salt. The chutney should be bold, spicy, and garlic-forward with a thick, spreadable consistency. Transfer to a clean jar and refrigerate.
Notes
- Use Kashmiri dried red chilies for bright color and moderate heat. For extra heat, use a spicier variety of dried red chili.
- Keep the texture slightly coarse. It should not be smooth like a sauce.
- Always use a dry spoon when serving to extend shelf life.
- Garlic chutney stays fresh in the refrigerator for up to 7 days.
