Garlic chutney is a perfect example of a versatile dish. Almost each region of India has its own version of preparing the chutney and all versions taste really good. In South India, garlic chutney is made as a dip when you have idli or dosa. In west India, garlic chutney is made as an accompaniment to the popular vada pav where the pav is laced with garlic chutney and a non-spicy chilli before serving.
In both west and south India where coconut is prominently used in dishes, the garlic chutney also sometimes sees an addition of grated coconut. This coconut is mostly roasted thoroughly so that the chutney doesn’t spoil soon. In north India, the garlic is mixed with a little spices and flavoured with mustard oil. This simple chutney is often had as an accompaniment for paranthas.
Garlic chutney is popularly known as lehsun chutney or even bellulli chutney. Some ready made versions are available in the market easily. You can easily walk into a store like Dmart or Big Bazaar and see a few brands offering varieties of this chutney. But nothing quite compares to the freshly made chutney at home as it is exactly as per your taste and liking.
- 15 Thick Garlic Cloves Peeled
- 12 Whole Red Chillies
- 1 teaspoon Lemon Juice
- Salt as per taste
- 1 to 2 tablespoons Water
- 1 teaspoon Oil
Grind together garlic cloves, red chillies, lemon juice and salt to a smooth paste.
Add water if needed.
Heat the oil in a thick bottom pan on low flame. Add the garlic chutney and let it fry for about a minute.
Serve with bajra rotis, parathas, dal rice etc.
Store the chutney in a dry, airtight steel tiffin or container.
Always use a fresh, clean and dry spoon to remove as per use.
Halve or Double the ingredients quantity to make batches as per your need.
The interesting part of this chutney is that you can have it as is or make it as an ingredient in another dish. Different versions of the garlic chutney can be had with dishes like momos, wada pavs and bhajiyas. This is also a popular accompaniment to hot bhakris in Maharashtra. Bhakris are unleavened breads made out of grains like nachni, jowar or bajri. When making a chutney for a bhakri, it is also common to add fresh garlic leaves to the chutney and make a raw mix. This chutney is popularly known as ‘thecha’ and has a good mix of green chillies and garlic.
Once this chutney is ready, you can also use it as an ingredient in a few dishes like garlic sauce and garlic soup.