Quick Red Garlic Chutney for Chaat

Red Garlic Chutney is the best friend of both Date and Tamarind Chutney and Green Mint and Coriander Chutney. Name a better trio... I'll wait.

This chutney is special for chaats and street food classics. It is not the same as Gujarati Lasan ni Chutney which is pounded by hand and has its own uses - it is usually eaten as a condiment in everyday Indian dinners. 

 

As this garlic chutney is specially prepared for Indian chaats, use it in

1. Leftover Khaman Dhokla Chaat

2. Smashed Potato Chaat

3. Bhel Puri

4. Hash Brown Chaat with Pineapple

I also use it as a second tempering for pav bhaji. 

This recipe is super simple. It requires just 2-ingredients.

● Red Chilli Powder - I use Kashmiri Chilli Powder due to its bold pillar box red colour. It is also a lot milder in spice than other chilli powders. As we need a large quantity of chilli powder to make the chutney, we want to use milder chilli powder. You can, of course, use stronger red chilli powders if you can handle the heat!

● Garlic - we have used garlic cloves as they give a fresh burst of flavour. You can also use garlic powder. Just mix together red chilli powder and garlic powder with some water until smooth - this is my go-to when I am pushed for time.

This chutney keeps well in the fridge for around 2 days. To freeze it, add to ice cube trays and once frozen, they can be kept in the freezer in a re-sealable bag.

 

To use up any leftover chutney:

• add it to any curries that would normally have required garlic and red chilli powder

• spread over toasted bread and add cheese and toast again for a quick chilli cheese toast