Garlic Chutney Recipe : Rajasthani Lehsun Ki Chutney!

Garlic not only enhances the taste of a dish but is healthy also. It’s full of antioxidants and it reduces cholesterol. Spicy taste of garlic chutney makes it an important part in chaats. It’s too easy to make this chutney. The ingredients required are few. It’s even less time consuming. Garlic chutney is something which I make when I prepare chaats like bhel, dahi puri, sev puri, basket chaat etc. This chutney tastes also good with pakoras and even in sandwich also.

Garlic Chutney

  • Author:
  • Recipe Category: Rajasthani
  • Cuisine: Indian

Description: This Garlic chutney is used in many South Indian dishes also. So follow the steps and get ready to make the chutney.

Garlic Chutney Recipe

Ingredients for garlic chutney :

  • Garlic cloves peeled – 1 cup
  • Whole dry red chili-5-6 pieces
  • Onion- 1 medium size
  • Salt to taste
  • Jeera/ cumin seeds-1 tsp.
  • Oil-1 tbsp
  • Mustard seeds:- ½ tsp.

Method of garlic chutney :


  • Soak the red chili in water for 30 minutes.


  • Add garlic, salt,½ tsp jeera, red chili and water in a mixer grinder and grind till it forms a fine paste. Keep it aside
  • Now take a small pan. Add oil in it.
  • Heat the oil. When oil gets hot add mustard seeds and ½ tsp cumin seeds to it.
  • When the seeds crackle add the paste.
  • Fry on a medium flame for 7-8 minutes or until oil separates.
  • Chutney is ready to eat.

Additional Information:

  • Calories: 50 calories
  • Total Time: PT20M
  • Serves: 2
  • Date Published:

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This chutney can be made in a traditional mortar and pestle, we can even grind it to a fine paste in a mixer grinder. Here I have opted to grind because it’s less time consuming. Again there are two versions of this chutney a dry and a wet.

Today we will discuss the wet type of garlic chutney. Here I have added a tadka in the chutney but it’s completely optional. The tadka style of chutney is my personal favorite. I have added an onion also in the chutney but it’s optional.

Addition of onions increase the quantity of chutney without any changes in the taste and gives a nice texture to the chutney. The type of red chili used here is Kashmiri chili because it gives an fabulous color to the chutney but again you can use the chili of your choice.

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  • Total time of cooking is 15-20 minutes.
  • It makes ½ cup of chutney.
  • It can be refrigerated also for 4-5 days.
  • Instead of whole dry red chili, chili powder can also be used.
  • Tomato can also be added.
  • Only combination of garlic and tomato can also be done.

Image Credit : Khushikirasoi