Garlic Chili Chutney

12 Oct

Garlic Chili Chutney

This garlic chili chutney uses just a few ingredients to make a flavorful lunch and snack accompaniment. It’s easy to make and very versatile in its pairings.

Garlic Chili Chutney with Stuffed Parathas

You Need:

  • Garlic cloves – 1/2 cup, peeled
  • Dry red chilies – 5 (more if you want it hotter)
  • Tomato – 1 small
  • Salt – 1/3 teaspoon*
  • Sugar – 3/4 tablespoon*
  • Oil – 2 teaspoons
  • Vinegar – 1 tablespoon

*Check and adjust the quantities of salt and sugar to taste.

Garlic, Chilies, Tomato

How To Make Garlic Chili Chutney:

Break the dry red chilies into smaller pieces.

Chop the tomato.

Heat oil in a pan or kadhai. When the oil is hot, add to it garlic cloves and dry red chilies.

Saute on medium heat till the garlic starts to turn golden.

Garlic Frying

Add chopped tomatoes. Cook till the tomato pieces are mushy. [This should take about 5 minutes.]

Garlic Tomatoes, Cooking

Turn off the heat.

Stir in salt and sugar, along with a tablespoon of vinegar.

Garlic Tomatoes, Cooked

Let the contents of the pan cool.

Once cool, transfer the contents of the pan to a chutney grinder.

Garlic Chili Tomatoes in Grinder


Check and add more salt or sugar if you need. In case you do top up the salt and sugar, grind again.

Garlic chili chutney is ready. Tastes best after it has rested for a day.

Garlic Chili Chutney

Transfer the chutney dry non-reactive container with a closed lid. Keep refrigerated. Stays good for a week for sure (I have not had any of this chutney last longer than that!).

To Serve:

Serve garlic chutney chutney on the side with stuffed parathas, as a spread in sandwiches, as a dip with fries or cutlets.

Garlic Chili Chutney with Parathas


Check out these garlic-based condiments as well: tomato pickle in mustard oil and vinegar, tomato pickle with garlic and curry leaves.

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