Lehsun Chutney | Garlic Chutney | Chilli Chutney Recipe| Red Garlic Chutney| Shalini's Magic Kitchen

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor while maintaining color.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is more convenient and less expensive.

coriander leaves

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is a cost-effective alternative.

Soak 20 grams of dried red chili in water for 2 hours.

Take 50 grams of garlic cloves, which is about 25-30 cloves.

Add 1 tablespoon of cumin seeds and 1 tablespoon of salt to the mixture.

In a jar, add the soaked red chili, garlic cloves, cumin seeds, and salt.

Add a little water and grind the mixture.

Open the jar and mix the mixture well to ensure it grinds evenly.

Add a bit more water and continue grinding until a smooth paste is formed.

If you want to eat it raw, it can be stored in the fridge for 6-7 days.

To enhance shelf life, heat 2 tablespoons of oil in a pan.

Once the oil is hot, add a pinch of asafoetida (hing).

Add the garlic-chili paste to the hot oil and cook for 2-3 minutes until it releases oil.

Turn off the gas and let it cool for a while before storing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary