Easy Red Chilli Garlic Chutney (Gujarati lasan ni chutney)

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5 from 7 votes

Easy Red Chilli Garlic Chutney (Gujarati lasan ni chutney)

This easy red chilli garlic chutney will perk up your sandwiches and is the most delicious dip for Indian snacks.

Prep Time10

Total Time10

Course: Easy Vegan Dressing, Dip & Sauce Recipes

Cuisine: Gujarati, Indian, vegan

Servings: servings

Calories: 46kcal

Author: Jacqueline Meldrum

Ingredients

3 large garlic bulbs
1 tablespoon salt
3 tablespoons chilli powder ( you can add up to 6 tablespoons)
3 tablespoons olive oil
1 tablespoons lemon juice

Instructions

Separate the garlic cloves and peel them (see notes below).
Put the garlic cloves in a food processor (or blender) with the salt, chilli powder, olive oil and lemon juice and blend until you have a smooth paste.
You want a puree with every piece of garlic blended.
Taste to check the seasoning. The salt should take the edge of the chilli and garlic but not be prominent. You can add more chilli powder if you think it needs it.
Spoon into a sterilised jam jar and leave in the fridge (or somewhere cool) to mature for a few days.
Enjoy!

Notes

Here are a few garlic peeling tips.
1. Leave it in the sun for the skin to dry out.
2. Pop the cloves in a tub and shake like crazy.
3. Squash with the flat blade of a chef's knife.

Sterilising a jam jar

THE TRADITIONAL METHOD - Wash the jars and lids in hot soapy water, then place on a tray in a hot oven for 15-20 minutes. Do not dry the jars and lids before placing them in the oven, just shake off the excess water.
THE MODERN METHOD - Run your jars and lids through a hot cycle in the dishwasher.

Once the jars are sterilised you want to add the chutney while it is still hot.

Be careful not to touch the inside of the jars or lids when canning the preserves or chutney you will have undone all that work sterilising the jars and could introduce bacteria from your fingers.

Nutrition