A garlicky, spicy, tangy instant Garlic Chutney to add heat and flavor to your dishes. This family version of garlic chutney is perfect to serve with sandwiches or your favorite chaat recipe! Garlic Chutney is also known as lasan ni chutney for Gujaratis or lahsun ki chutney in other regions of India. It is a spicy garlic chutney staple to many Indian dishes.
Foods have so many stories behind them and so many of my recipes are special to me as they’re inspired by my immediate and extended family. I’m here to remind you, you don’t have to read the stories, you can always hit the "jump to recipe" at the top or use the following feature to skip to the section you’d like!
My dad and his brothers all make a similar version of Lasan ni chutney recipe. My Uncle worked with me on developing this recipe!
This recipe uses a LOT of garlic. I’m lucky my mother-in-law peels fresh garlic for me in batches so I can use it as needed. I will never peel garlic again😂 An easy way to peel garlic is to smash the entire bulb carefully with the flat part of a knife. This separates the garlic from the skin and makes it easier to remove.
I like to keep the chutney a spreadable consistency as I can always water it down based on the food I’m using it for.
📋 Ingredients For Garlic Chutney
- Lots of garlic!
- Kashmiri Chili Powder. You can buy Kashmiri chili powder at any Indian grocery store. Amazon also has the Laxmi Brand Kashmiri Chili Powder available.
- Ketchup, because we like the tomato flavor this gives. You can also use a bit of tomato paste if that's what you prefer.
- Ginger, because we love ginger in our family and add it to almost every Indian dish! You are welcome to omit this but I really think it gives an amazing flavor.
- Other flavors: Ground cumin, salt, and lemon juice.
The chutney can be stored in an air-tight container in the fridge for about 1-2 weeks. Adding a layer of oil will help keep the chutney slightly longer. You can also freeze the chutney. I have also been enjoying these squeeze bottles to store them so I can just squeeze them directly onto what I am using for that day.
To Freeze: Spoon it into an ice cube tray (this one is our favorite!) and let it freeze. After it freezes, remove it from the ice cube tray and place it in a freezer-safe container or ziplock bag (I like to use these reusable ones). Freeze for up to 6 months. When thawing, you can remove as many cubes as needed and keep them refrigerated or at room temperature until thawed!
What to Serve Garlic Chutney With
- Corn Chaat with Peanuts
- Phyllo Chaat Cups
- Air Fryer Masala Potatoes
- Instant Pot Pav Bhaji
- 5-Minute Sweet Tamarind Chutney
- Cilantro Chutney
If you loved this Garlic Chutney recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails so you never miss a new recipe!
Garlic Chutney (Lasan Ni Chutney)
- 15 large garlic cloves, about ¾ cup peeled garlic cloves
- 1 tablespoon roughly chopped ginger about ½ inch ginger
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon ground cumin
- 1 ½ tablespoon ketchup
- 1 tablespoon lemon juice
- 1 tablespoon olive oil, or oil of your choice
- ½ teaspoon salt + more to taste
- 1-4 tablespoons water start with 1 tablespoon at a time
- In a small blender or grinder, add all the garlic, ginger, chili powder, and cumin until crushed well.
- Add the ketchup, lemon juice, olive oil and salt. Add one tablespoon of water and blend well. Add additional tablespoons of water until you reach your desired consistency. Add additional salt if needed.
- Serve with as a side for your favorite chaat dishes or spread it on sandwiches!