📝 About This Recipe
This bold and pungent Garlic Chutney is a staple of North Indian cuisine, particularly the desert regions of Rajasthan where it adds a burst of heat to simple meals. It features slow-roasted garlic cloves pounded with smoky dried red chilies and a touch of tangy yogurt to balance the intensity. This versatile condiment transforms from a rustic paste into a silky, aromatic accompaniment that elevates everything from flatbreads to grilled meats.
🥗 Ingredients
The Aromatics
- 1 cup Fresh Garlic Cloves (peeled and left whole)
- 1 inch Ginger (peeled and roughly chopped)
The Spice Base
- 15-20 pieces Dried Kashmiri Red Chilies (soaked in warm water for 20 minutes)
- 1 tablespoon Cumin Seeds (whole)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (for deep red color)
- 1 teaspoon Salt (adjust to taste)
The Tempering and Texture
- 1/4 cup Mustard Oil (traditional; can substitute with neutral oil)
- 1/4 teaspoon Heeng (Asafoetida) (optional but recommended)
- 2 tablespoons Plain Yogurt (whisked until smooth)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2-3 tablespoons Water (as needed for blending)
👨🍳 Instructions
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1
Begin by soaking the dried Kashmiri red chilies in warm water for about 20 minutes until they are soft and pliable.
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2
Drain the chilies and place them into a blender or a traditional mortar and pestle along with the peeled garlic cloves and ginger.
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3
Add the cumin seeds, coriander powder, turmeric, red chili powder, and salt to the blender.
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4
Pulse the mixture, adding 1-2 tablespoons of water if necessary, to create a coarse, thick paste. Do not over-blend; a little texture is desirable.
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5
In a heavy-bottomed skillet or kadai, heat the mustard oil until it reaches its smoking point, then turn off the heat for a minute to let it cool slightly.
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6
Turn the heat back to medium-low and add the heeng (asafoetida). It should sizzle immediately.
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7
Carefully add the prepared garlic-chili paste to the hot oil. Be prepared for a strong, spicy aroma!
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8
Sauté the paste on low heat for 5-7 minutes. Stir continuously to prevent the garlic from sticking or burning.
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9
Once the oil starts to separate from the sides of the paste and the color deepens to a rich maroon, lower the heat to the minimum.
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10
Slowly stir in the whisked yogurt. Continue stirring rapidly for 2 minutes to ensure the yogurt incorporates smoothly without curdling.
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11
Cook for another 2-3 minutes until the chutney achieves a semi-thick consistency and the oil floats on top again.
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12
Turn off the heat and stir in the fresh lemon juice for a bright, acidic finish.
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13
Allow the chutney to cool completely to room temperature before transferring it to a clean, sterilized glass jar.
💡 Chef's Tips
For the most authentic flavor, use Mustard Oil; its pungent kick complements the garlic perfectly. If you prefer a milder chutney, remove the seeds from the dried chilies before soaking. Always cook on low to medium heat; burnt garlic becomes bitter and will ruin the delicate balance of the relish. This chutney keeps well in the refrigerator for up to 2 weeks if stored in an airtight container with a thin layer of oil on top. If the chutney feels too thick, you can thin it out with a teaspoon of warm water just before serving.
🍽️ Serving Suggestions
Serve alongside hot Bajra Rotla (pearl millet flatbread) and a dollop of white butter. Use it as a spicy spread for sandwiches or wraps to add an instant flavor punch. Pair with Steamed Rice and a simple yellow Dal for a comforting, spicy meal. Mix a teaspoon into plain yogurt to create a quick, zesty dip for crudités or kebabs. Accompany with a tall glass of salty Lassi to help temper the heat of the garlic and chilies.