Time to make: 5 minutes
Vegetarian, vegan and gluten-free
Garlic chutney is one of the three main chutneys my Mom always had on hand at home. It was either ready made in the fridge or frozen. Three chutneys were Apple Butter Chutney, Coriander Chutney and this is the third. The combination of these three are key to many popular Indian dishes such as pani puri, chaats, dabeli, vada pav, and street foods among many others.
- Packs HUGE flavor – a little goes a long way and it adds depth of flavor to your dish
- Made with minimal prep – it is just garlic and a few spices blended together
- Easy to make ahead – in a few minutes it is ready and can be stored for serving later
Making the chutney
This is such a simple recipe!
- Just add garlic cloves, spices and water.
- Blend and check consistency.
- If you prefer the chutney a little thicker, add a tablespoon of water at a time and mix.
- Repeat until you get the consistency you prefer.
I prefer it a little thicker for dabeli or sandwiches. For chaats, I like it a little thinner so it mixes easily.
Storing the Chutney
- Store in an airtight container and keep refrigerated.
- It should last 3 weeks.
Freezing Garlic Chutney
- Store in a freezer safe container or zip lock bag. Keep 4-6 months in freezer.
- Remember to defrost before using.
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
5 Minute Garlic Chutney (Lasan ni Chutney)
Instant garlic chutney, also known as Gujarati lasan ni chutney or lasun ki chutney is a spicy garlic chutney that is key to so many Indian dishes. No cooking isneeded and it is ready in 5 minutes.
Equipment
- Blender
Ingredients
- 25 cloves garlic 75g
- ½ tsp salt
- 3 tbsp red chilli powder lal mirch
- 1 tsp cumin powder jeera powder
- 1 tsp sugar
- 1½ tbsp lemon juice
- water
Instructions
- Add all ingredients to a blender jar.
- Blend ingredients until smooth paste forms. Adjust amount of water to make as thick/liquidy as you like your chutney.
- Serve and enjoy this spicy chutney
Notes
This chutney packs a big punch! Use in small quantities to add big flavor.
Nutrition
Calories: 140kcalCarbohydrates: 31gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1179mgPotassium: 360mgFiber: 2gSugar: 5gVitamin A: 34IUVitamin C: 32mgCalcium: 156mgIron: 3mg
Tried this recipe?Let us know how it was!
Thanks for the recipe. Question: does garlic not need to be roasted before grinding?
Hi there! Nope, just grind it. That’s how it’s traditionally made. Some varieties will include a tempering of oil, mustard seeds and curry leaves add to the blend. But even in that type the garlic isn’t roasted.
Went perfect with samosas! Will definitely make it again!
So happy to hear that! Thanks for letting me know 🙂