Lehsun ki Chutney (Spicy Garlic Dip/Chutney)

Lehsun ki Chutney

Chutney is a term applied to a variety of spicy relishes and condiments in Indian cookery.
While chutnies form an inevitable part of the snack platter, its importance as a main course accompaniment cannot be undermined. The word “chutney” is derived from the Sanskrit word caṭnī, which denotes a class of spicy preparations used as an accompaniment for a main dish.

In the past, chutneys were ground with a mortar and pestle made of stone. Nowadays, electric blenders or food processors are used as labour saving alternatives to the traditional stone utensils.The quantity of chutney served per meal is often small due to its mostly savory nature. The huge popularity of chutney in India has led to the introduction of chutney to western countries too.

Garlic is the universal spice which is used extensively around the world. Garlic has a pungent, spicy flavour that mellows and sweetens considerably with cooking. Garlic chutney aka lehsun ki chutney or belluli chutney is a common preparation in Indian homes, especially in states of Maharashtra, Gujarat, Punjab and Rajasthan. Garlic chutney can be prepared in two ways, dry or wet.
Today I will share a  recipe of spicy wet garlic chutney which can be served  with Rotis, paranthas, breads, dosas, uttapams, theplas ,hot bhakri (a roti made from jowar flour), Rice and snacks. So here we go…


Garlic 2 bulbs

Red chilli powder 1 tsp

Dry Coriander seeds powder 1 tsp

Turmeric powder 1/4 tsp

Cumin seeds 1/2 tsp

Salt to taste

Oil 3 tablespoon

Water 1/2 cup.


Peel the garlic cloves. Add the above mentioned ingredients (except oil and cumin seeds) with 1/4 cup of water to garlic and grind them to paste in an electric mixer. (You can also crush the garlic cloves with mortar and pestle…. as it imparts a good texture and aromatic flavour)

Heat oil in a pan. Add cumin seeds,allow them to splutter. Now add the garlic paste mixture  and remaining water to the oil. Cook for 5-6 minutes in medium flame, till the water dries up and the oil separates from the chutney mixture.

Turn off the flame. Cool the chutney mixture. The hot and spicy garlic chutney is ready to be served with Roti, Parantha, Rice or any snack of your choice.

Refrigerate and consume within 5-6 days. (This home made ready to use garlic paste can be added to any preparation which involves the use of garlic as ingredient.)

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