Spicy Garlic Chutney for Chaat (Lehsun/Lasoon ki Chutney)

Lehsun/Lasoon ki Chutney or Red Garlic Chutney for chaat is a fiery red spicy and tangy chutney that just uses 5 ingredients including salt and water. Yes, just 5 ingredients, and it can be kept in the fridge for up to 1 week. It can be used in many chaats, as a spread, or as an accompaniment to your rotis and flatbreads.


Close up look of garlic chutney in a glass jar which is filled with garlic chutney and a spoon dipped into it. 2 Baked Matri with garlic spread can also be seen.

For me this lasoon chutney is a must in Kutchi Dabeli. Kutchi dabeli or Dabeli is a popular snack food of India originating in the Kutch region of Gujarat. A spicy mixture is being prepared using dabeli masala and boiled potatoes. This mixture is then layered in ladi pav, which is first spread using different Tamarind chutney and this Spicy Garlic Chutney.

I do make Dabeli sometimes and I like to use the spread of this Spicy Garlic Chutney. However this Lehsun/Lasoon chutney also goes well in different chaat items like bhelpuri, sev puri, etc. or as a spread on biscuits, bread, Namkeen Matri (as seen in the image) or even in your rotis.

Lasoon Chutney being spread on three baked matri and presented in a glass jar. A spoonful with Lehsun chutney lies in the centre. There is also a stack of baked matri on a bowl


A little about Garlic

Garlic is a herb that is grown around the world. Fresh garlic, garlic powder, garlic granules, garlic oil, etc are used to add flavor to the food. It is best known for its medicinal properties. I like to include garlic in different chutney forms like this Vellulli Karam Podi and in this Spicy Vada Pao Chutney.

Lehsun Chutney being spread on three baked matri and presented in a glass jar. There is also a stack of baked matri on a bowl

Today’s Recipe

Today’s recipe is quite simple. All one does is make a mixture of puree of peeled garlic cloves, along with red chilly, salt, and lemon. Lemon adds a zing to this chutney. The tangy taste is a must. I have used Red chilly powder, but one can use whole red chilies too. When using whole red chilies first soak it in water for some time and then blend it along with the above ingredients.

The consistency of the chutney can be adjusted. I like to keep in on the thicker side and I add only as much required to make a smooth paste. If one adds too much water it can go bad quickly. This will stay good in the refrigerator for a week and one can store it in the freezer for months.

Lehsun Chutney being spread on three baked matri . A glass jar fileld with garlic chutney lies in the center. There is also a stack of baked matri on a bowl behind.


The Theme

Before I head on to the recipe, I am sharing this with our Foodie Monday group where the #247 is It’s Chaat Time suggested by Swaty Malik from Food-Trials. She has a versatile blog where she has recipes across the world. I need to give her delicious Vrat ki Papdi Chaat and Moradabadi Dal Chaat a try.


Here is the recipe for Spicy Garlic Chutney for Chaat:

Close up look of Lehsun/Lasoon ki Chutney or Garlic Chutney for chaat

Spicy Garlic Chutney for Chaat (Lehsun/Lasoon ki Chutney)

Lehsun/Lasoon ki Chutney or Garlic Chutney for chaat is a fiery red spicy and tangy chutney that uses 5 ingredients including salt and water.
5 from 12 votes
Print Pin Rate
Course: Condiments
Cuisine: Indian
Keyword: Chutney, Garlic, Lemon, Sauce
Prep Time: 5 minutes
Garlic Peeling Time: 10 minutes
Author: Renu Agrawal-Dongre

Equipment

  • Blender/Mixer Grinder

Ingredients

  • 1 Cup Garlic Cloves (144 grams)
  • 1 tablespoon Red Chilli Powder (Adjust as per taste)
  • 1 tablespoon Lemon/Lime Juice
  • Salt as per taste
  • Water as required

Instructions

  • Peel the garlic cloves.
  • Trim the edges, i.e. remove the stem or the hard part.
  • Add the peeled garlic cloves, red chilli powder, lemon juice, salt and blend.
  • Add water in intervals of 1 tablespoon to get a smooth paste.
  • Use as required or store it in the refrigerator for up to a week or in the freezer for months.

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu



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16 thoughts on “Spicy Garlic Chutney for Chaat (Lehsun/Lasoon ki Chutney)”

  • 5 stars
    Color of spicy garlic chutney is too too tempting.. it is a regular at my house too as me and my daughter need something spicy with food.. perfect for spreads on sandwich or crackers and spice up chaats.

  • 5 stars
    Spicy garlic chutney looks lipsmackingly delicious. Loved the fiery colour. I can imagine the hot tangy taste. It will make the chaat more tasty and also perfect as a spread.

  • 5 stars
    I usually avoid this garlic chutney in home-made chaats, but yours looks so fiery and delicious that I want to make some right away. I’m sure it adds a new depth of flavour to various chaats.

  • 5 stars
    Renu your spicy garlic chutney reminds me so much of my mum..she use to prepare a simple version like yours as she loved to have her lasan ni chutney with almost everything. Thank you so much… will follow your measurements to make it. Sometimes she would apply a little on roti, put a cheese slice and roll it up for us to enjoy as a snack.

  • 5 stars
    Garlic chutney looks very spicy and tasty Renu. Namkeen matri looks very cute, it is very easy to prepare and that to with less ingredients. Loved to spread on bread that fried on butter.

  • 5 stars
    I love this Renu garlic chutney. The best part is I can keep one bottle in fridge and let the family take it as they wish. They will love it. I can see them using it from bread slices to chapati to mixing in the rice. Awesome.

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