Garlic Chutney

Garlic Chutney

A fiery, tangy condiment of garlic and red chiles, pounded into a coarse, pungent paste.

Total 20 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Indian-style chutney pairs raw garlic with dried red chiles, tamarind, and a mustard-seed tempering for a sharp, smoky condiment. Spoon it alongside dosa, vada, or any fried snack, or stir a spoonful into rice or sandwiches for a quick heat boost. It keeps well refrigerated, making it a handy pantry staple.

Ingredients

  • 20 cloves garlic, peeled
  • 12 dried red chiles, stems removed
  • 2 tablespoons tamarind paste
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 3 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida (hing)
  • 1/4 cup water, or as needed

Method

  1. Soak the dried red chiles in warm water for 10 minutes to soften, then drain well.

  2. In a blender or mortar and pestle, combine the garlic, softened chiles, tamarind paste, salt, and cumin. Grind to a coarse, thick paste, adding water a tablespoon at a time as needed to loosen the blades.

  3. Heat the oil in a 9-inch skillet over medium heat until shimmering.

  4. Add the mustard seeds and asafoetida, and fry until the mustard seeds pop and crackle, about 30 seconds.

  5. Pour the garlic-chile paste into the skillet and cook, stirring frequently, until the raw garlic smell mellows and the mixture darkens slightly, 4 to 5 minutes.

  6. Remove from heat and let cool completely before transferring to a clean jar.

  7. Store covered in the refrigerator for up to two weeks, serving chilled or at room temperature.

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    Garlic Chutney

    This Indian-style chutney pairs raw garlic with dried red chiles, tamarind, and a mustard-seed tempering for a sharp, smoky condiment. Spoon it alongside dosa, vada, or any fried snack, or stir a spoonful into rice or sandwiches for a quick heat boost. It keeps well refrigerated, making it a handy pantry staple.

    20 min 16 oz 45 cal

    Ingredients

    • 20 cloves garlic, peeled
    • 12 dried red chiles, stems removed
    • 2 tablespoons tamarind paste
    • 1 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 3 tablespoons vegetable oil
    • 1 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida (hing)
    • 1/4 cup water, or as needed

    Method

    1. 1

      Soak the dried red chiles in warm water for 10 minutes to soften, then drain well.

    2. 2

      In a blender or mortar and pestle, combine the garlic, softened chiles, tamarind paste, salt, and cumin. Grind to a coarse, thick paste, adding water a tablespoon at a time as needed to loosen the blades.

    3. 3

      Heat the oil in a 9-inch skillet over medium heat until shimmering.

    4. 4

      Add the mustard seeds and asafoetida, and fry until the mustard seeds pop and crackle, about 30 seconds.

    5. 5

      Pour the garlic-chile paste into the skillet and cook, stirring frequently, until the raw garlic smell mellows and the mixture darkens slightly, 4 to 5 minutes.

    6. 6

      Remove from heat and let cool completely before transferring to a clean jar.

    7. 7

      Store covered in the refrigerator for up to two weeks, serving chilled or at room temperature.