How to make Garlic Chutney: Recipe of Red Chili & Fresh Garlic Chutney for Dal Bati: lahsun chatni

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.

Separate the cloves from 3 bulbs of garlic and add them to a mixing jar.

Add 3 teaspoons of Kashmiri red chili powder to the jar.

Add 1 teaspoon of amchur powder and 1/2 teaspoon of salt to the jar.

Pour in 1/4 cup of sunflower oil.

Add 1/4 cup of water to the jar.

Grind the mixture until smooth, adding more water if necessary.

Heat a pan on the stove and pour the ground chutney paste into it.

Cook the chutney for 10 to 15 minutes, stirring continuously until the oil separates and the raw garlic smell disappears.

Taste the chutney and adjust the salt if needed.

Once the chutney is cooked and oil is visible on top, turn off the heat.

Let it cool and store in an airtight container in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary