Garlic lovers, this garlic chutney is made just for you with a mild touch. If you love garlic’s deep, earthy aroma but tend to avoid spicy heat, this mild garlicky dip is your perfect match. It’s full of flavor and delivers all the depth without the burn!
Garlic chutney recipe
This vibrantly colored garlic chutney recipe blends garlic's sharp, pungent flavor with the creamy richness of peanuts and a subtle hint of warmth from red chili powder (completely optional). Unlike the traditional fiery versions, this lahsun chutney is kid-friendly, heartburn-free, and incredibly versatile!
If you love this mild garlic chutney, you’ll definitely enjoy other garlic-packed recipes! Try my herb and garlic dip and Haydari meze for a more intense garlicky flavor infused with herbs! Each dish brings out the best in garlic, with its unique twists!
Reasons to 💕garlic dip
- A vegan, gluten-free, and dairy-free garlic dip that everyone can enjoy.
- Prepared with a mild touch of spice suitable for all palates, especially spice-shy eaters.
- Use it as a spread, dip, or side. It pairs beautifully with snacks, bread, sandwiches, and wraps.
- The recipe uses simple ingredients with no preservatives, just pure goodness.
Ingredients
You need the following items to make this vegan garlic dipping sauce:
- Garlic - The star of the recipe! Garlic adds deep, earthy, and slightly sweet flavor, especially when sautéed gently.
- Peel the garlic cloves and rinse them under running water to remove residual skin or debris.
- Peanuts - These bring a mild nuttiness and help thicken the chutney, offering a creamy consistency.
- I use raw unsalted peanuts with their skin intact.
- Tomato - Provides brightness and depth to the garlic sauce.
- Have abundant tomatoes sitting in the fridge? Make tomato chutney with onions, you'll thank me later.
- Tamarind - It adds a gentle tang that brightens the chutney with its rich, slightly sweet, and deeply sour note.
- Jaggery - A small piece of jaggery adds a gentle sweetness that perfectly balances the sharpness of garlic and the tanginess of tamarind.
- Oil- Any oil without flavor works well for this recipe of garlic chutney.
- Spices - Cumin seeds, black mustard seeds, garam masala, and salt.
See the recipe card for quantities.
How to make garlic chutney?
You can find this easy Indian garlic chutney recipe video below, but here is a quick overview of the procedure:
Heat oil in a pan over medium heat. Add the garlic, peanuts, tamarind, and sauté gently until they become soft and slightly golden. Remove from the heat and allow them to cool for 5–8 minutes.
Once cooled, transfer the sautéed ingredients to a blender. Add the chopped tomato and a small amount of water, then blend until you achieve a smooth purée as shown in the image below.
Heat oil in a pan. Add cumin seeds and black mustard seeds, and turn them aromatic. Stir in red chili powder while stirring on low heat. It takes less than 15 seconds.
Stir in the blended garlic puree, salt, garam masala, and water if required. Cook on low heat, stirring occasionally. Add jaggery and continue cooking until the oil separates.
Once this lahsun ki chutney cooled down, transfer it to an air-tight container and serve it with meals or snacks!
Substitutions
Tamarind - If you don't find tamarind in the store, simply add an extra tomato to maintain the desired acidity in the dish. Lemon juice keeps the chutney fresh and zesty.
Jaggery - Replace jaggery with sugar if unavailable, or skip it if you prefer a chutney without sweetness.
Serving Suggestions
- Use as a dipping sauce for snacks such as fritters, patties, low-calorie bread snacks, chicken bread rolls, veggie egg bites, etc.,
- As a side with steamed cumin rice or other rice dishes such as pula0, Pakistani chicken biryani, and pumpkin rice for additional flavour.
- Also as a side with curries like curried green peas, butter chicken, matar mushroom masala, paneer masala, rajma curry, ghee bhuna chicken, etc.,
- It pairs well with idlis, dosas, chapatis, plain parathas, egg paratha, and stuffed parathas such as aloo paratha, paneer paratha, and paneer aloo paratha.
- Mix with butter and apply to bread before grilling for a new twist.
- Spread on cottage cheese avocado toast bread, wraps, or sandwiches such as mayo veg sandwiches and chicken mayo sandwiches.
- Add it to a marinade for chicken and vegetables to be grilled.
- Stir into mix veg raita, all-purpose dip, or plain yogurt for a flavorful garlicky yogurt dip.
Tips
- Cook the garlic chutney over low heat to develop its flavors without burning.
- Store the chutney in an airtight container in the fridge. It typically stays fresh for up to a week.
Did you know that eating raw garlic offers various health benefits, thanks to its rich content of sulfur compounds, antioxidants, and nutrients?
Incorporating garlic into our daily diet is both flavorful and beneficial for our health. I believe chutney is one of the best options to include garlic in our diet. So, don't miss these chutney recipes that require raw garlic in their preparation:
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Recipe
Garlic Chutney
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Equipment
- Blender
Ingredients
- 50 g Garlic cloves
- 15 g Peanuts unsalted raw with skin
- 1 tablespoon Tamarind
- 1 tablespoon Jaggery
- 1 Tomato
- 1 teaspoon Red chilli powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Black mustard seeds
- 4-5 tablespoon Oil
- 1 teaspoon Salt
- 1 teaspoon Garam masala
Instructions
- Peel the garlic cloves, rinse them thoroughly, and pat them dry before use.
- Heat oil in a pan. Add the garlic, peanuts, tamarind, and sauté gently until they become soft and slightly golden. Remove from the heat and allow them to cool for 5–8 minutes.
- Transfer the sautéed ingredients, chopped tomato, and a small amount of water to a blender. Blend them to a soft puree-like consistency.
- Heat oil in a pan. Add cumin seeds and black mustard seeds, and turn them aromatic. Stir in red chili powder while stirring on low heat for 10-15 seconds.
- Next, add blended garlic puree, salt, garam masala, and water if needed. Cook on low heat, stirring occasionally. Add jaggery and continue cooking until the oil separates.
- Once the garlic chutney is cooled down, transfer it to an air-tight container and serve it with meals or snacks!
Video
Notes
- Sauté garlic and other ingredients over low heat, stirring continuously to ensure even cooking.
- In the absence of tamarind, adding an extra tomato can help maintain the desired acidity in the dish.
- If jaggery isn't available, substitute it with sugar, or skip it if you don't prefer any sweetness in the chutney.
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Nutrition
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