Garlic Chutney | Homemade Garlic Chutney | How to Make Garlic Chutney | Garlic Chutney Recipe | Garlic Chutney Recipe at Home | Homemade Garlic Chutney Recipe | Garlic Chutney Recipe Easy | Best Recipe of Garlic Chutney |

 

Garlic Chutney | Homemade Garlic Chutney | How to Make Garlic Chutney | Garlic Chutney Recipe | Garlic Chutney Recipe at Home | Homemade Garlic Chutney Recipe | Garlic Chutney Recipe Easy | Best Recipe of Garlic Chutney | Garlic Chutney Recipe: Here is a recipe for making garlic chutney—which is spicy, delicious, and easy to prepare. This recipe includes methods for making both raw and roasted versions of the chutney, depending on your preference.

Ingredients:

15-20 garlic cloves (peeled)

2 tablespoons red chili powder (adjust to taste)

1 tablespoon lemon juice OR 1 teaspoon tamarind pulp

1/2 teaspoon salt (adjust to taste)

2 tablespoons oil (mustard or vegetable oil is recommended)

1/2 teaspoon cumin seeds (optional)

2-3 tablespoons water (as needed)

Homemade Garlic Chutney Recipe

Instructions:

Prepare the Garlic: Peel the garlic cloves.

Grind: Add the garlic cloves, red chili powder, salt, and either the lemon juice or tamarind pulp to a blender. Add a little water and blend until you achieve a paste of your desired consistency—either coarse or very smooth.

Temper/Sauté (Optional): Heat the oil in a small pan. Add the cumin seeds and let them splutter. Add the ground garlic paste to the pan and sauté over low heat for 2-3 minutes, until the raw aroma of the garlic disappears and the oil begins to separate. This step enhances the flavor and shelf-life of the chutney; however, if you prefer to make a raw chutney, you may skip this step entirely.

Cool and Store: Allow the chutney to cool down completely. Transfer it to an airtight container and store it in the refrigerator. It stays fresh for up to one week.

Serving Suggestions:

Serve the garlic chutney with Vada Pav, Samosas, Pakoras, or as a spicy condiment alongside any Indian meal.

Tip: 

You can adjust the spiciness of the chutney to your preference by varying the amount of red chili powder used. To give the chutney a tangier flavor, you can add more lemon juice or tamarind.