Garlic chutney is an aromatic, hot preserve with a punch of flavour that plays well in any dish. Mainly made from garlic, this fiery chutney is the taste of India, and it finds maximum utility in states like Maharashtra and Rajasthan with snacks like vada pav, dosas, and a variety of chaats. The garlic chutney recipe is simple yet has a rich, punchy flavour. The chutney begins with fresh garlic, providing a strong pungent base. To begin this recipe, several cloves must be peeled and crushed. More spice is added by the dried red chillies or red chilli powder, which produces chutney's heat and deep red colour. A few versions incorporate the addition of fresh green chillies to add extra layers of spiciness. A little tamarind or lemon juice is added for a tangy flavour. Salt enhances the flavour. Roasted peanuts or sesame seeds may be added to provide a nutty undertone and a more viscous appearance. The oil is put in a pan and heated until the garlic and the chilli mixture are well fried and until the garlic lightens brown. The stir-fried items are pounded into a fine paste to produce an excellent chutney with pungent, fiery flavours and bold garlic. It is a perfect accompaniment for any meal and can be preserved in an airtight container for several days.

• 100 gms garlic
• 50 gms red chillies
• 2 tbsp cooking oil
• 1 tsp salt
• 2 tbsp vinegar

• First, you have to prepare the two main ingredients of this chutney: garlic and dried red chillies.
• Take 100 gms of fresh garlic cloves and peel them totally.
• Peeling garlic is a very protracted process, but crushing or grinding the cloves lightly with the side of the knife saves much time; alternatively, you can also use a garlic peeler.
• Once peeled, put them aside and retain the garlic cloves.
• Next, take 50g of dried red chillies, remove the stems, and soak them in warm water for almost 30 minutes.
• That can make them soft enough to be grounded into a fine paste. Dried red chillies come in different sizes depending on the degree of spiciness one wishes for them.
• If you want a spicy red chutney with the right amount of hotness, you may use Kashmiri red chillies.
• If you prefer your chutney to have more heat, you can use standard dried red chillies.
• Now, after the soaking, reduce red chillies into a pulp.
• When the 30-minute soaking time passes off, squeeze out the water from the chillies and set it aside. It will prevent the chutney from becoming runny.
• Soak the red chilies, peel the garlic cloves, and mash together in a blender or food processor with one teaspoon salt and 2 tablespoons vinegar.
• The vinegar gives it the savour and acts as an added preservative, making it used for a longer period. Grind into a smooth paste.
• If the paste is too thick, add a little water, but not too much, because it must be thick and concentrated like chutney.
• The chutney helps in bringing out the taste. This happens because of a reduction in harsh raw garlic flavours.
• Now, heat 2 tablespoons of oil in a pan over medium heat. Use any neutral oil, vegetable, or mustard oil.
• The mustard oil has a pungent flavour but would do very well with the garlic; add it if you want to. Now, when the oil is hot, add the ground garlic and the chilli paste to the pan.
• You have to be careful because the paste may splatter at first. Stir constantly as you prepare the paste for 10-15 minutes.
• This way, it will get rid of any raw smell of the garlic and imbue it with a deeper and more rich flavour of the chutney.
• When it begins to leave the sides of the pan and has a deep red colour, then your chutney is ready.
• It would have lost its raw, pungent smell and found to have a warm, savoury smell since the raw smokiness of the garlic has gone.
• Once the chutney is well cooked, take it out of the fire and let it cool completely.
• When keeping chutney, allow it to cool before transferring it to the jar and keeping it in a store. In this way, moisture will not accumulate in a sealable jar. That can ruin the quality of the chutney.
• Pack the cooled chutney into a clean, dry jar or airtight container. Sterilise the container so that no contamination occurs.
• Keep your chutney in the refrigerator; the vinegar and salt in it will act as natural preservatives that last for at least a month.
• Garlic Chutney can be used in so many ways.
• It can be served with Indian snacks, like samosas, pakoras, or dosa, for the spicy, tangy flavour.
• Spread it on roti, paratha, or even sandwiches to intensify the bold flavour. It is wonderful as an accompaniment to grilled meats, veggies, or rice dishes. For a tangy, spicy dip, mix it with yoghurt.
• This homemade recipe of garlic chutney is simple yet still so flavourful to add to any meal.
• The bold flavours of garlic, red chillies, and tangy vinegar in this chutney ensure that your favourite dishes will be spiced up at just the right moment.
• The best part is that it is easy to make and stores well so that you're sure to always have a batch ready for the fridge.