This red garlic chili chutney is a must addition for Indian street food like Sev Puri, Papdi Chaat, Bhel Puri, Dabeli, Ragda patties and more. This simple yet flavorsome chutney requires just two ingredients commonly available in our pantry:
Dry Red Chili Garlic
The vibrant color of this red chilli garlic chutney comes from the use of Kashmiri Chili. They have just the right amount of spice and color. The chutney can be made within 10 minutes or less and has a shelf-life of up to 2 weeks when stored in the refrigerator. In case you don’t have Kashmiri chili, you can use a milder version of any other dry red chili or just deseed them before using to make this chutney. This chaat chutney also contains copious amounts of garlic, a very healthy ingredient. As this chutney has a lot of garlic, it is also called lahsun ki chutney (Lahsun means garlic). Did you know that garlic helps in lowering your cholesterol levels and blood pressure. Garlic is also used as a home remedy since times immemorial to treat cough, colds and digestion problems. Eating raw garlic is quite a difficult task for many due to its pungent taste. But, this chilli garlic chutney and this dry garlic chutney is a great way to include raw garlic in your meals. Here are the other chutneys that are must have for Indian chaat recipes. Have them all ready and refrigerated to enjoy chaat at any time.
Tamarind Date Chutney (Imli chutney) Mint Cilantro Chutney (Green chutney)
How to make Red Garlic Chutney?
Start by removing the stem of the dry kashmiri red chilies. Then soak them in hot water for about half hour before you start making this chutney. Make sure there just enough water to cover the chilis completely. Peel the garlic skin and keep it ready.
Later drain the water using a strainer. Then combine the peeled garlic cloves and the chilis along with salt and water in a blender. Blend them smoothly. Don’t add too much water to this chutney as it would thin out its consistency.
Tips to make the perfect Red Garlic Chutney:
Use dry kashmiri chilis as they are mild and add a wonderful red color to the chutney. To make the chutney even milder, remove the seeds before soaking the chills. Make this chutney with a little amount of water to get a thicker spread on the chaats. You can make a batch of this chutney during your weekly meal prep and store in an air-tight container. It has a great shelf life when refrigerated and can be your quick fix for a delicious chaat evening.
Enjoy this chutney with chaat recipes and don’t forget to share how it turns out!
