Is garlic chutney very spicy?

It's punchy but you control it — use Kashmiri chillies for colour and add hot chillies only to taste.

How long does it keep?

About a week refrigerated. The layer of Anveshan Groundnut Oil on top helps it last.

Dry or wet — which is better?

Dry garlic chutney suits vada pav and sprinkling; the wet version is better as a dip or with dosa.

Garlic (Lehsun) Chutney

Name: Garlic (Lehsun) Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 15 cloves Garlic; 6 pieces Dry red chillies; 2 tbsp Roasted peanuts; 1 tsp Tamarind; 0.75 tsp Salt; 2 tbsp Anveshan Wood-Pressed Groundnut Oil

A fiery red garlic chutney of dry red chillies and garlic roasted in Anveshan Wood-Pressed Groundnut Oil, then ground coarse — perfect with vada pav and dosa.

Time breakdown

Prep Time10 min

Cook Time5 min

Total Time15 min

Ingredients

Garlic
Dry red chillies
Roasted peanuts
Tamarind
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Garlic (Lehsun) Chutney

1
Warm 1 tbsp Anveshan Groundnut Oil in a pan and gently roast the garlic and dry red chillies on low heat until fragrant and lightly golden.
2
Add the peanuts and toast for another minute, then take off the heat and cool.
3
Grind the roasted mixture with tamarind and salt to a coarse paste, adding a splash of water only if needed.

Tips for the Best Garlic (Lehsun) Chutney

✓Roast the garlic low and slow in Anveshan Groundnut Oil — rushing it makes the chutney bitter.
✓For a dry version (great on vada pav), skip the water and grind coarse with a little dry coconut.