Instant Green chilli and garlic chutney | Hari mirch lahsun ki chutney – Hot and sweet!
This hot and sweet Instant green chilli and garlic chutney (Hari mirch lahsun ki chutney) is super simple and ready in just minutes. It requires minimal ingredients and is a perfect balance of heat, tang, and sweetness—A perfect condiment ideal for adding a bold kick to any dish.
Why you will love my Green chilli and garlic chutney?
- Instant and easy: This green chilli and garlic chutney is ready in under 20 minutes.
- Customizable: You can adjust the spice, heat, sweetness, and tanginess according to your taste.
- Long-lasting: This chutney stores well outside (during colder temperatures) or in the fridge for weeks, making it perfect and ready to eat for anytime and for meal preps.
- Versatile: It pairs well with Indian meals, breads (Roti, paranthas , poori) , snacks, rice dishes, and more.
- Simple Ingredients: Made with pantry staples like garlic, jaggery, and vinegar, this chutney is both accessible and affordable
- Perfect Balance of Flavors: The combination of spicy green chillies, garlics, sweet jaggery, and tangy vinegar creates a deliciously balanced taste.
What makes this garlic and green chillies chutney Special?
The combination of fiery fresh green chillies and bold garlic, slightly sauteed in mustard oil, gives this chutney a robust and earthy flavor. The sweetness from jaggery (or sugar) and simple seasoning of salt and amchoor (dry mango powder) perfectly balances the heat, while a touch of vinegar ensures that it stays fresh longer.
Using Indian green chillies is key for authentic flavor. However, depending on availability and your spice preference, you can explore different varieties of chillies as i have discussed below.
Choosing the right chillies for chutney
I have always used fresh hot Indian green chillies for my recipe of hari mirch lahsun ki chutney,as they deliver just the right level of heat and authenticity to the taste.
However, these chillies may not be available everywhere, or they might be too spicy for some people.
There are plenty of other chilli varieties you can explore while making this chutney, each bringing its own unique flavor and heat level.There is a choice of exploring different varieties of chillies for this recipe.
The choice of chillies does impacts the final taste! Here are some alternatives to consider:
- Serrano Peppers: A slightly larger and milder alternative, Serrano peppers still provide a good kick while allowing the other flavors to shine.
- Thai Green Chillies: These chillies are small and potent, similar to Indian green chillies, and add a sharp, spicy note to the chutney.
- Jalapeños: For a more subdued heat, jalapeños work well. They also have a crisp, fresh flavor that compliments garlic.
- Bird’s Eye Chillies: If you love something extremely spicy, bird’s eye chillies are the way to go. These tiny chillies are incredibly hot and will take your chutneys heat to the next level.
- Hungarian Wax Peppers: These are mildly hot with a hint of sweetness, perfect if you want a balanced chutney with less heat.
- Cayenne Peppers: Offering moderate heat, cayenne peppers add a steady warmth to the chutney without overwhelming the taste buds.
Depending on your preference you can try these options or mix different types of chillies to create a chutney that suits your taste and spice tolerance.
Instant Green chilli and Garlic chutney Ingredients
Green Chillies: Of course this is the base of this recipe. Green chillies bring the fiery heat that defines this recipe. They add sharp, spicy notes that create a bold flavor base.Choose the type of green chillies based on your preference. I have used small Indian green chillies for this recipe.
Garlic: Garlic adds a rich, pungent depth to the chutney. Its strong, savory flavor complements the heat of the chillies and adds warmth to every bite.This recipe uses a whole lot of garlic.
Mustard Oil: Mustard oil enhances the chutney with an earthy, slightly smoky flavor that adds a layer of complexity and authenticity.We don’t need much of it. It is just needed to saute the garlic.
Jaggery or Sugar: The sweetness from jaggery or sugar balances the heat of the chillies. Jaggery, in particular, brings a caramel-like richness, adding depth and a hint of molasses.
Salt: Salt amplifies all the other flavors, ensuring the chutney is well-rounded and enhancing the overall taste.
Amchoor Powder (Dried Mango Powder): This ingredient adds a tangy, citrusy note that brightens the chutney and complements the spice, making it more vibrant.
Vinegar: Vinegar provides a sharp, tangy finish and helps preserve the chutney, ensuring it stays fresh longer while adding a zesty kick.
How to make this chutney?
This hari mirch and lahsun chutney recipe is very simple and requires few basic steps.
Prepare the Chillies and Garlic
Start by peeling the garlic cloves . We will use the whole garlic cloves, so peel them, wash them , dry and keep aside. Wash and clean the green chillies. Wipe them using a kitchen towel or let them dry for a few hours. Once the chillies are dry , chop them and keep aside.
Cook the Garlic and Chillies
Now heat mustard oil in a pan. Allow the oil to reach its smoking point, then reduce the heat. This step is crucial as it reduces the pungency of mustard oil and brings out its flavor.
Add the whole garlic cloves and sauté them on medium heat for 3-4 minutes until they turn golden and lose their raw aroma.Add the sliced green chillies and sauté for another 2-3 minutes.
Season and balance the flavours
Stir in the salt and amchoor powder. These will enhance the overall taste and give the chutney its signature tang.
Turn off the heat and immediately add the jaggery (or sugar). The residual heat will help the jaggery dissolve and coat the chillies and garlic evenly. Mix thoroughly.
Add the Vinegar
Once the mixture cools slightly, add vinegar and stir well. Vinegar not only adds a tangy edge but also acts as a preservative, extending the shelf life of this chutney.
Store and Enjoy
Transfer the chutney to a clean, dry glass jar. Let it cool completely before sealing the jar.Store the Chilli and garlic chutney in the refrigerator or even outside if the temperatures are cooler, where it can last for several weeks.
Serving Suggestions for Green Chilli and Garlic Chutney
This versatile chutney adds a burst of flavor to countless dishes. I love having it with my Indian meals, or pairing it with a snack like bread or mathis.There are a number of other ways you can serve this chutney
Mix into Yogurt or Raita: Mix half a spoon of this chutney with yogurt for a spicy-tangy raita that pairs beautifully with biryanis or pulaos.You should try adding a bit to this delicious pumpkin raita.
Serve with Indian Breads: Pair it with parathas, rotis, pooris, theplas for a spicy kick that takes these staples to the next level.
As a side for rice and dal: You can serve it with simple meals meals like dal-chawal (lentils and rice) or khichdi for an extra layer of tangy heat.Try this chutney with these daals or currys maa rajma daal, urad chana dal recipe, kaali daal, garlicky spinach kadhi or palak paneer recipe.
Spice Up Your Wraps and Rolls: Spread a bit of this chutney inside wraps, kathi rolls, or frankies for a punchy, fiery flavor.
In Marinades: Incorporate this chutney into marinades for grilling or roasting vegetables, paneer, or meat to add a hot, tangy, spicy twist.
This chutney is quite spice, so make sure to add it little by little and adjust according to your taste. A little goes a long way.
FAQ’s
A: Absolutely! If you prefer a less sweet chutney, simply reduce the amount of jaggery or sugar. You can also balance the sweetness by adding more amchoor powder or vinegar, which will enhance the tangy flavors.
A: The spice level in this chutney can be controlled by choosing the right type of green chillies and adjusting their quantity. For a milder chutney, use larger chillies like jalapeños or Hungarian wax peppers. For more heat, stick with hot Indian green chillies, Thai green chillies, or bird’s eye chillies. You can also deseed the chillies to reduce the spice.
A: Yes! While jaggery gives the chutney a deep, rich sweetness, you can substitute it with brown sugar, or white sugar. Each sweetener brings a slightly different flavor.
A: Yes, this chutney is both vegan and gluten-free, making it suitable for a variety of dietary preferences. Just make sure the jaggery or sugar you use doesn’t contain any additives that may affect these dietary restrictions.
A: I would not recommend freezing this chutney. This chutney has a shelf life of around a month , so you do not need to freeze this. The flavours are quite strong and fresh if you use it
A: If your chutney turns out spicier than you intended, you can mellow the heat by adding more jaggery, sugar, or vinegar. Another option is to mix in a bit of yogurt or cream when serving, which will help tone down the spiciness.
Q: Can I add other spices to this chutney?
A: Definitely! This chutney is highly adaptable. You can add cumin seeds, fennel seeds, or a pinch of asafoetida for extra flavor. Just toast the spices lightly before adding the garlic to release their aromas.
More chutneys , Jams and condiments on the blog
Homemade Cherry cinnamon Jam recipe
Indian Gooseberry pickle / Instant Amla ka achar
Roasted pepper and beetroot pasta sauce
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Recipe card
Instant Green chilli and garlic chutney (Hari mirch lahsun ki chutney) – Hot and sweet!
Equipment
- 1 Heavy bottomed pan
- 1 spatula
- 1 clean , sterilized glass jar
Ingredients
- 250 gms Fresh green chillies Washed and chopped
- 250 gms Garlic Peeled , washed, Whole garlic cloves
- 2 tbsp Mustard oil or any oil of your preference
- 1/2 cup Jaggery Or sugar / brown sugar
- 1 tsp salt adjust as per taste
- 1 tsp amchoor powder (Dried mango powder)
- 1 tbsp Vinegar white vinegar / ACV
Instructions
- Start by peeling the garlic cloves . This recipe uses whole garlic cloves, so peel them, wash them , dry and keep aside.
- Wash and clean the green chillies. Wipe them using a kitchen towel or let them dry for a few hours. Once the chillies are dry , chop them and keep aside.
- Now heat mustard oil in a pan. Allow the oil to reach its smoking point, then reduce the heat. This step is crucial as it reduces the pungency of mustard oil and brings out its flavor.
- Add the whole garlic cloves and sauté them on medium heat for 3-4 minutes until they turn golden and lose their raw aroma.
- Add the chopped green chillies and sauté for another 2-3 minutes.
- Stir in the salt and amchoor powder. These will enhance the overall taste and give the chutney its signature tang.
- Turn off the heat and immediately add the jaggery (or sugar). The residual heat will help the jaggery/ sugar dissolve and coat the chillies and garlic evenly. Mix thoroughly.
- Once the mixture cools slightly, add vinegar and stir well. Vinegar not only adds a tangy edge but also acts as a preservative, extending the shelf life of this chutney.
- Transfer the chutney to a clean, dry glass jar. Let it cool completely before sealing the jar.
- Store the Chilli and garlic chutney in the refrigerator or even outside if the temperatures are cooler, where it can last for several weeks.