Get ready for some heat, with this Spicy Garlic Chutney! It is one of my go-to chutneys when I’m looking for some extra spice and flavor. Made with several interesting, but easily available pantry ingredients like coriander seeds, peanuts, sesame seeds and whole dry chili peppers, this recipe is an explosion of flavors.
Wet & Dry Chutneys
While chutneys are typically wet (like salsa) or dry (as in chutney powders), this garlic chutney has a unique, semi-dry texture. A dry version of this chutney is the garlic chutney powder, which is made with dried garlic. The dry version is great with batata vada and pakoras, just sprinkled on top. Peanuts and sesame seeds ooze out oil when roasted and that makes this versatile chutney semi-dry.
Food Allergies
I realize there are lots of folks out there with peanut allergies. I have a nephew who is also allergic to sesame seeds. It is unfortunate for them that they will be missing out on a lot of wonderful recipes that incorporate these ingredients. While I will say you can skip the peanuts (and tamarind) in this recipe, rest of the ingredients are a must-use.
Spicy Garlic Chutney
Spicy Garlic Chutney, Easy Sautéed Tindora, Homemade Moringa-Curry Leaf Spice Powder, steamed brown rice and Homemade Ghee.
While garlic itself has a strong flavor, the main ‘heat’ in this recipe comes from dry chili peppers. Typically, this recipe uses chili powder instead of whole peppers. Likewise with coriander seeds, coriander powder is used instead of whole seeds. I like to use whole spices wherever possible, since they give out the most authentic flavor. Also, ground spices, over time, lose flavor.
Overall, this recipe is quite simple – just roast all ingredients and blend them. And it is so versatile. Definitely a handy chutney to have in your fridge.
Garlic is high in a sulfur compound called Allicin, which is believed to bring most of the health benefits. This recipe is very lightly cooked in just a teaspoon of oil and helps retain most of the nutrients. Check out this wonderful Kitchen Hack to get the most nutrition out of your garlic!
Check out our amazing line up of chutneys, while you’re here:
- Fresh Coconut Tomato Chutney
- Yellow Mung Raw Onion Chutney
- Cranberry Chutney with a South Indian Twist
- Roasted Eggplant and Tomato Chutney
- Zero-Waste Butternut Squash Sippae (Peel) Chutney
- Spicy Sweet Tangy Tomato Chutney
- Raw Mango Fenugreek Salsa
- Ridge Gourd Chutney
- Malabar Chutney
- Smoky Eggplant Chutney
- Coconut Chutney
- Raw Green Tomato Chutney
- Superfood Moringa Leaf Chutney
- Flavorful Cilantro-Mint Chutney
- Delicious Peanut-Coconut Chutney
- Allam Pachadi: Zesty Ginger Chutney!
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Spicy Garlic Chutney
Equipment
Ingredients
- 8 Cloves Garlic - Small to medium size, peeled
- 1 Tablespoon Sesame Seeds
- 1 Tablespoon Coriander Seeds
- 1 Tablespoon Peanuts - With skin (optional)
- 4 Peppers Dry Red Chili - Or to taste
- 1/3 Cup Coconut - Dry, grated
- 1/4 Teaspoon Tamarind - Paste (optional)
- 1 Teaspoon Rice Bran Oil - Or any cooking oil
- 1/2 Teaspoon Sea Salt - Or to taste
Instructions
- Make sure you have all the ingredients handy: Garlic, peanuts, dry chili pepper, sesame seeds, coriander seeds, grated dry coconut and tamarind paste.
- Heat pan on stove-top on medium heat, dry roast peanuts, chili peppers for 2 to 3 minutes and set aside. Next, roast dry coconut for a minute and set aside. Repeat with sesame and coriander seeds (2 to 3 minutes). Add oil and sauté garlic till golden brown. Set aside to cool.
- Add all roasted and cooled ingredients (except garlic) and salt to a spice blender and blend till you have a uniformly coarse powder. Now add sautéed garlic, tamarind and blend till garlic is evenly blended. Transfer to a jar and refrigerate. This can stay fresh up to 2 weeks in the fridge.
Serving Suggestions
- Cook Multigrain Dosa on a pan and spread garlic chutney evenly, towards the end. Fold and serve your 'special' masala dosa.
- Serve as part of your meal along with Easy Sautéed Tindora, Homemade Moringa-Curry Leaf Spice Powder, steamed brown rice and Homemade Ghee.
