You need this fiery dry garlic chutney or Lasan ni Chutney, which is made from raw garlic, to take your Gujarati thali to the next level! It is vibrant red, packs a punchy flavour and yet takes less than 5 minutes to make with only 3 simple ingredients.
Table of contents
- No-cook Red Garlic Chutney Gujarati style
- Kathiyawadi Lasan ni Chutney
- Why you should make this easy & quick raw garlic chutney:
- Benefits of raw garlic
- 3-Ingredient Gujarati Dry Garlic Chutney / Lasan ni Chutney
- Variations of Lasan ni Chutney
- What to serve with Gujarati Lasan ni Chutney
- How to make raw garlic red chutney
- Proper technique and tips for using a Pestle and Mortar
- Other chutney recipes
No-cook Red Garlic Chutney Gujarati style
My Mum has been making this chutney for as long as I can remember – she would always make a small amount in our pestle and mortar and her and my Dad would finish it up on the day with their meal.
She learnt it from my Grandma who used to make this chutney in large batches in India, she made so much that even neighbours would come and take some away. My Grandma used to pound whole dried chillies into the chutney rather than using chilli powder and then used to make another chutney using the seeds from the dried chillies. Talk about no waste food!
My Dad’s Mum too would make this garlic chutney in a similar way with similar ingredients in East-Africa and when they moved to the UK too.
The beauty of this chutney is that you can focus your time on the main meal and whip it up super quick just prior to serving.
This chutney must be made by hand using a pestle and mortar and not with a food processor. Use it sparingly as it is pungent!
Indian households will all have their own variation of this garlic chutney depending on region and preference and so it is also known as lahsun chutney, lahsun ki chutney, lehsun chutney and bellulli chutney.
This particular chutney is a dry chutney, more like a thick paste so it can easily be paired with more runny foods. Other preparations of garlic chutney can be thinner like a liquid or a loose paste.
Kathiyawadi Lasan ni Chutney
This style of garlic chutney is unique to Kathiyawad, an area in the coastal region of Gujarat. Kathiyawadi cuisine is tailored to suit the harsher weather conditions and so more wholesome ingredients such as bajri, jaggery, potatoes and tomatoes are used. Kathiyawadi food also uses an abundance of garlic and tends to be spicy and oily.
Some Kathiyawadi dishes that I have learnt or seen prepared over the years include:
aubergine and potato curry
bajri na rotla
Why you should make this easy & quick raw garlic chutney:
- Vegan/naturally plant based
- Gluten-free – it naturally contains no wheat-products.
- Keto-friendly – garlic is a keto friendly food!
- Low in calories
- No-oil chutney
- Without peanuts
- Without coconuts
- No added tomatoes
- Requires minimal preparation
- Quick to make under 5 minutes
- Only 3 simple ingredients
- Easy to scale up or down – you can make a large batch to put away or a small amount to finish up on the day
- Full of flavour – a little goes a long way!
- Goes really well with all Indian cuisines
Benefits of raw garlic
Garlic has many potential health benefits and has been used for centuries for its cholesterol lowering, hypoglycemic, antihypertensive, anticancer, and antioxidant effects.
- Garlic may help to lower blood pressure
- It may reduce chronic inflammation in the body
- Garlic can support the immune system with its antibacterial properties.
- Garlic contains strong antioxidant properties
From this, we can conclude that garlic chutney is good for health – all the more reason to make it today!
3-Ingredient Gujarati Dry Garlic Chutney / Lasan ni Chutney
Garlic – we need fresh raw garlic for this chutney so garlic from a jar will not work.
Red chilli powder – raw garlic provides plenty of heat so it is best to use Kashmiri red chilli powder which is milder. Kashmiri chilli powder also provides a deep red colour. If you are feeling very adventurous, then chilli powder like Resham Patti chilli powder provides colour plus heat! You can find red chilli powder in most supermarkets now and will even have the option to choose Kashmiri chilli powder. A quick trip to a South Asian grocery store will give you shelves of choice between different types of red chilli powders.
Sesame seeds – crushed sesame seeds release their own oil so extra oil is not required.
Salt – to taste, using coarse salt will make it easier to pound the garlic however you can use any type of salt you have available.
Variations of Lasan ni Chutney
There are other different ways of making this chutney.
You could also add:
- cumin seeds instead of sesame seeds
- lemon juice and jaggery
- coriander powder
- coriander leaves
- use black sesame seeds instead of white – black sesame seeds have a slightly stronger taste than white but otherwise are often used interchangeably. The intense black colour will add a different dimension to the chutney
What to serve with Gujarati Lasan ni Chutney
Lasan ni Chutney is a dry chutney and made with zero oil meaning it goes great with curries or saak that have a gravy. This chutney goes the best with rustic gujarati food like Ringna Bateta nu Saak and Bajri na Rotla. It is also delicious with Khichdi. Keep a jug of masala chaas on the side.
Leftover chutney goes great with thepla or paratha. It can also be stirred through yogurt to mellow it out and enjoyed with meals.
My Dad used to spread it over bread, top with some grated cheese and make garlic bread!
If you really do not know what to do with the leftovers, simply add it in when making your next curry like Valor Ringna Nu Saak or Guvar Dhokli Nu Saak. Leftover garlic chutney can also be added into curries containing onion and garlic. Simply add after the onions have cooked slightly then add this chutney (adding it too early may cause the red chilli powder to burn and stick)
Our favourite Lasaniya Gajar stir fry also made using this chutney.
How to make raw garlic red chutney
You only need a pestle and mortar and 5 minutes to make this chutney.
Simply peel a few garlic cloves, add to the mortar with salt.
Pound until garlic is coarsely crushed. Adding the salt early releases moisture from the garlic making it easier to pound. It also provides friction which makes the pounding easier.
Add sesame seeds and grind, then add the chilli powder and grind until you have a paste like consistency.
If you want to make it looser, add the water or oil at this stage so it is less likely to splash back in your face!
There you have it, super simple garlic chutney ready to be enjoyed.
Proper technique and tips for using a Pestle and Mortar
Lasan ni Chutney is traditionally made by hand using a pestle and mortar (khayani dusto in Gujarati or Okhli in Hindi) or even a sil batta (a flat grinding stone).
If you are using a pestle and mortar for the first time, here are some tips and tricks to make the whole process easier.
- Use a heavy-duty pestle&mortar that is made with materials like marble or granite or metal. One made with wood will not have the same heaviness
- Ensure the mortar will not slip from the kitchen surface but it is steady
- Start by adding small amounts into the mortar at a time – it is easier to handle and pound smaller amounts at a time and reduces the risk of the ingredients flying back out at you. Stick to one layer of the ingredients at the bottom of the mortar and between the pestle as a good starting point
- Add salt early as it draws out moisture and provides more friction for the garlic.
- Start with taps to break up the garlic cloves into smaller pieces. Instead of big thumps, do smaller and more gentle taps
- Move onto grinding the garlic to crush it into a paste – do not move the pestle away and use the sides of the mortar as extra surface area, grind in a circular motion
There are a few plus points to use these manual techniques including:
- you can make small amounts of chutney at a time
- using a pestle and mortar means you do not have to add extra moisture which you sometimes need with electrical blenders
- requires minimal clean up – I’m really not a fan of washing up blenders and their blades
- stays true to original methods
If you do have spare left over then store in an airtight container and place in the fridge and store for 6 months. You will not need to add oil to store it as the sesame seeds release their own oil. Ensure the container is free from moisture and totally dry before adding the chutney into it as added moisture may reduce the shelf-life.
Do not store the container in the dairy section as the smell may permeate into your dairy. Also, keep any sweets/bakes away from the chutney in the fridge.
The smell of this chutney is strong and if left out for more than a few hours will make the whole house smell of garlic!
You can also freeze this chutney by spooning it into an ice cube tray. Once cubes of chutney have frozen, they can be transferred into a freezer-friendly resealable bag. Whenever you need some garlic chutney, simply allow a cube to thaw at room temperature.
If you have a sesame seed allergy, add whole cumin seeds instead. Alternatively, skip and just use garlic and red chilli powder.
In some people, garlic can precipitate acid reflux so the rawness of this chutney could make heartburn worse. Saying that, many people do not have symptoms with garlic so what affects others may not affect you. Spicy food can also worsen acid reflux.
The main components of garlic are water, carbohydrates, protein, fat, and dietary fiber, and it contains essential amino acids, vitamins, and minerals. Evidence suggests that garlic, or more specifically, its sulfur containing compound allicin, may help with weight loss. A study published in the Journal of Nutrition investigated the affect of garlic in obesity and results showed that a dietary supplementation of garlic led to reduced body weight.
Whether these results are reflected in humans I’m not entirely sure, but we know that garlic has been used for its medicinal benefits for centuries and it is a wonderful addition to so many healthy recipes!
You can make lasan ni chutney in advance. It keeps for many months which is what makes it so good as a make-ahead recipe.
As this chutney has no added moisture, it can last for many months without needing special preservation methods.
You can also make this chutney using black garlic. Black garlic is nothing but aged white garlic but has a mellower slightly sweeter flavour. Replace the white garlic directly with black garlic.
Yes, you can use whole chillies instead of red chilli powder. You do not need to soak the chillies but simply pound dried chillies and then add raw garlic.
If you would prefer to eat garlic chutney that is less dry, you can add some oil or water to the chutney to loosen it. Remember that adding water will decrease the shelf-life of the chutney
Although the proper technique for making this garlic chutney is by hand, you can use a small blender. I say small because if you are making a small portion, the ingredients will get stuck under the blades.
To get a similar chunky consistency that mimics handmade, use a mini chopper or food processor. If you want a smooth garlic chutney, use a spice grinder that is liquid safe or use a blender. This equipment is useful if you do not have a pestle & mortar to hand.
To quickly peel a bulb of garlic without using a knife, break the bulb of garlic into its individual cloves. Place the cloves into a container that has a lid and is big enough to give the garlic room. Close the lid and shake the container until you start to see the skin loosen from the garlic. At this stage, you should be able to easily peel off the skin.
Garlic is safe even if it is sprouting however the sprouted shoots are bitter and can lead to bitter tasting chutney. As this is a raw garlic chutney, I recommend removing the sprouted parts prior to using. To do this, simply slice the clove lengthways and pull out the shoot.
Other chutney recipes
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Gujarati Lasan ni Chutney | Garlic Chutney
- Pestle and mortar
- Add garlic and salt in the mortar, pound using a pestle.
- When you see coarse garlic add sesame seeds and grind again or until sesame seeds are totally crushed.
- Add chilli powder and pound once more til every things comes together nicely.
- Serve or transfer in a air tight container and store up to six months in the fridge.
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 2014.