25dried red chilies(or 2½ tablespoons kashmiri chilli powder)
10mediumgarlic cloves(refer notes)
½teaspooncumin seeds(or cumin powder)
⅓teaspoonsalt(adjust to taste)
1½ to 2tablespoonssugar(or jaggery, adjust to taste)
1 to 1½tablespoonlemon juice(or apple vinegar, adjust to taste)
Optional for tempering
1½tablespoonoil
1pinchmustard seeds
1pinchhing(skip to make gluten-free)
1sprigcurry leaves
How to make the recipe
Optional - Skip this step if you prefer to use red chilli powder. Break red chilies to 2 parts each and deseed them. Remove the stalks. Add them to a bowl and pour hot water. Once they soften, remove them from water and add to a grinder/ blender jar.
Add garlic, salt, sugar, vinegar, cumin seeds and 3 to 4 tablespoons water to the same blender jar.
Blend all of them until smooth and thick adding more water as needed. It should have a sauce like consistency.
Taste test and add more sugar, salt or vinegar to suit your taste. It should be well balanced in flavors and taste slightly hot, spicy, tangy and mildly sweet.
Garlic chutney is ready to serve with snacks, breakfasts and chaats.
Tempering (optional)
If you prefer to temper, heat oil in a pan. Add mustard and curry leaves.
When the leaves turn crisp, add hing and lower the heat completely. Pour the garlic chutney.
Stir and cook just for a minute. Avoid over cooking to prevent bitter tones. Set aside to cool and transfer to a clean dry glass jar. Refrigerate and use within 3 to 4 weeks.