Jalebi' Malpua' Double Ka Meetha' 10 Mins Paal Kova' Rasmalai' Rasgulla' Shahi Tukda' Milk Poli' Suryakala' Chandrakala' Pathir Pheni' Thaen MIttai' Maa Ladoo' Besan ladoo' Motichoor Ladoo' Rava Ladoo' Coconut Ladoos' Kesar Kalakand' Corn flour Halwa' Mysorepak' Kaju Pista Rolls' Maida Barfi' Chocolate Barfi' Coconut Barfi' Milk Powder Barfi' Carrot Halwa' Corn flour Halwa' Milk Halwa' Pumpkin Halwa' Badam Halwa' Khoya Jamuns' Bread Jamuns' Kala Jamun' Microwave Mysorepak' Dates Barfi' Puran Poli' Milk Kesari' Rava Kesari' Semiya Kesari' Pineapple Kesari' Fruit Kesari' Mullu Murukku' Kara Sev' Oma Podi' Thenkuzhal' Coconut Milk Murukku' Wheat Murukku' Achu Murukku' Bakarwadi' Rava Murukku' Masala Kadalai' Uppu Seedai'

Jan 9, 2015

Chilli Garlic Chutney Recipe

Its been a while since i posted any chutney recipe. I love trying different chutney recipes. You can see my love for chutney from this post..

Check my Other Chutney Recipes

This chutney is for those spice lover and garlic lover. So it fits me perfectly. It is spicy tangy and very very garlicky. I love it so much, i make a jar of it every now and then and keep it in fridge and use as needed. This has very long shelf life as well. I hope you will give this a try and let me know how it turned out for you..

Preparation Time : 5 mins
Cooking Time : 5 to 10 mins
Serves : 4 to 6


Dry Red Chillies - 12
Garlic - 15 fat cloves
Tamarind - 1 tblspn
Salt to taste
Oil - 6 tblspn (Use gingelly oil)
Mustard Seeds / Kaduku - 1 tsp


Soak dry red chillies in warm water for 10 mins.

Drain them, add it to a blender, along with garlic, tamarind, salt. Add very little water and make it into a fine puree.

Heat oil in a kadai. Add in mustard seeds and let it splatter.

Add in the chutney and cook on low heat till oil separates.

Serve with dosa, idli, kuzhipaniyaram.

You can store the leftover chutney in fridge and use upto 1 week.

Take dry red chillies in a bowl

cover with warm water and soak for 5 mins

Now take your other ingredients

Take the drained chillies in a blender

add in peeled garlic

add in tamarind

and some salt

time to blend

first blend lightly so chillies are crushed

add in little water at a time and make it into a fine puree

set this aside for a moment

Heat oil in a kadai

splatter mustard seeds

add the chutney in, i washed the blender with little water and poured that in as well..

keep cooking

at a point the oil will separate from the mix

now you can serve

i served it with kuzhipaniyaram


  1. Can we use this chutney to spread on dosas while making Masala dosa

  2. Hi Aarthi,

    Good clicks and tempting to eat. I have one basic question, Shall we use olive oil for cooking i.e. thalippu and deep fry etc.


  3. Hi Arthi,

    Please dont let harsh and rude comments bother you.
    your cooking is amazing and i love so many of your recipes.

    ~ sneha :)

  4. I tried it with much enthusiasm but it turned green when i cooked it in oil. Why?

  5. Hi aarti I want to know that which chillies r these its spicy or normal

  6. Hi Aarthi,

    Can I use tomatoes instead of tamarind?

  7. @ushaa little tamarind makes it tasty

  8. Aarthi your chutney recipes r mouth watering.

  9. i would request you to read the below question and request you to reply when u get a chance.

    how long we need to cook to get oil separate from mix?

  10. Actually, Aarthi, you don't really have to delete or feel hurt for all the hate comments. Don't let it get it to you because people judge you no matter what. Just let the positivity rule your head always. Your blog is amazing by the way. Cheers :)


You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

Related Posts Plugin for WordPress, Blogger...