Garlic chutney, or as it’s traditionally called, lasaan ni chutney.
It’s a staple in our house, and in fact in many Indian households as it packs a spicy, garlic-y kick that we love. This gets made in our house almost weekly as we tend to put a spoon of this into, and on top of everything.
Pasta sauces – yup
Kitchri (Indian rice and lentils) – yup
Humous – yup
Nachos – you bet
Sandwiches – erm yep!
Mixed with mayo – on to a winner
A little goes a long way with this as it’s pretty potent, but it’s so dangerously more-ish it’s quite hard to resist. It’s another recipe that is easy to throw together and a condiment that will be enjoyed and appreciated everywhere it goes. It’s great around the summer when it’s BBQ season as it’s the perfect spicy addition to any marinades.
How long will this keep?
This will easily last 1 week refrigerated, to increase this time, drizzle a layer on top of the chutney to act as a barrier and this will last several weeks.
What’s Kashmiri chilli powder, and is it essential?
Kashmiri chilli powder is a chilli powder that’s made from the kashmiri chillies. Each variety of chilli will have a different flavour and appearance.
Yes it is essential, it provides the colour we want in this chutney and it’s more mild than regular chilli powder. It can sometimes be difficult get a hold of – which I appreciate, and the main places you will find this will be your local Indian supermarket (a shop of wonders that I implore you all to familiarise yourselves with), or online e.g. Amazon.
The closest substitute if you’re really struggling, will be paprika with possibly a pinch of a hot chilli powder to provide the necessary heat.
- food processor or pestle and mortar
- 100 ml olive oil
- 2 small lemons squeezed
- 15 cloves of garlic
- 30 g kashmiri red chilli powder
- 20 g fresh coriander
- 1.5 tsp salt
- Put this all in a small food processor OR grind it by hand in a pestle and mortar