Bold, spicy, and flavorful, this dry garlic chutney, also known as Balooli Chutney Pudi, is a classic Indian condiment from Karnataka, made with garlic, dry red chillies, peanuts, roasted chana dal, and coconut.
Also known as Lasoon Chutney or Lehsun Chutney, it is popular across India, especially in Karnataka, Maharashtra, and Gujarat. This chutney is a staple in street foods like vada pav and dabeli and pairs beautifully with bhakari, dosa, and idli.
This easy garlic chutney recipe is a pantry-friendly, long-lasting spice mix that brings intense heat and aroma to any dish. Have you ever wondered how to make garlic chutney at home?
I love making batches of these flavour-packed powders. They provide variety to everyday meals. If you're into dry condiments, you might also enjoy my Gun Powder Chutney (Molagapodi). This spicy South Indian lentil-based blend pairs wonderfully with idlis and dosas. Or try the nourishing Drumstick Leaves Chutney Powder—loaded with goodness and taste.
Looking for something unique? The Agshi Pudi or Flax Seed Powder is great for sprinkling over hot rice with ghee. At the same time, this Karnataka-style chutney Powder is a pantry essential in most South Indian homes.
And if you're in the mood for something truly pungent and fiery, do not miss this bold Kathiyawadi-style garlic chutney. This regional favourite packs a punch!
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What is chutney?
Chutney can be savoury, sweet, sour, or a combination in India. It is a condiment made from fruits, vegetables, and spices. The souring agents include lemon, tamarind, raw green mango, or vinegar. Versatile chutney can be used as a dip, spread, or accompaniment to various dishes. It adds flavour and texture to food.
Ingredients for Dry Garlic Chutney Recipe
These are the ingredients you will need. For quantities, please check the recipe card.
- Desiccated Coconut
- Garlic bulbs
- Roasted Gram
- Roasted Peanuts
- Cumin seeds
- Roasted Sesame Seeds
- Kashmiri Chilli powder
- Salt
How to Make Dry Red Garlic Chutney Recipe
- Roast the coconut till golden brown.
- Roast the garlic, roasted gram, peanuts, sesame seeds, and cumin seeds until there is no moisture residue.
- Add the roasted desiccated coconut, red chilli powder, salt mix and let it cool.
- Pulse the ingredients in a mixer or grinder and store in an airtight container.
Equipment
- Wok or Kadhai to roast
- Spoons and ladles to stir
- Bowls to keep the ingredients
- Mixer-grinder to grind
- A bottle to store the chutney
Storage
- This chutney stays good on the kitchen shelf for 6 months.
- You can also store the chutney powder in the refrigerator.
Top tip for Garlic Chutney
- In place of Kashmiri Chilli, you can also use Badgi Chillies.
- Use garlic that has not started sprouting so the chutney does not turn bitter.
- You can use dry red chillies as a substitute for Kashmiri Chilli powder.
FAQ's
Is dry garlic chutney good for health?
Yes, garlic has immune-boosting properties and has been shown to lower cholesterol and blood pressure. Dry garlic chutney is made without unhealthy oils and sugar, making it a nutritious and flavorful addition to a healthy diet.
Why is my garlic chutney bitter?
This happens if you cook the garlic for too long and burn it. Also, if the garlic is mature and sprouting, remove the sprouts to prevent bitterness.
What is the shelf life of garlic chutney?
When stored properly, Dry Garlic chutney typically lasts 6 months. Refrigerate to store for a year. However, check the chutney for any changes in appearance or smell before consuming it.
What is the difference between relish and chutney?
Relish is a crunchy, sweet, sour condiment made from chopped pickled vegetables. Chutney is generally spreadable and complex in taste. It can be sweet or spicy and is sometimes made with both fruit and vegetables.
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Summary: This versatile dry garlic chutney is perfect for vada pav, dosa, or as a spicy table condiment. It’s part of a wider collection of flavorful Indian dry chutneys (chutnipudi) that elevate everyday meals.
Dry Red Garlic Chutney Recipe
Ingredients
- 1 cup dry coconut I have used desiccated coconut, which is grated and dried coconut meat
- ½ cup Peanuts groundnuts, roasted
- ¼ cup puthane roasted grams
- 2 bulbs garlic
- 1 teaspoon cumin seeds
- 2 tablespoon sesame seeds roasted
- 2-3 tablespoon kashmiri chilli powder adjust as per taste
- Salt
Instructions
- Roast the 1 cup dry coconut in a thick wok on a low flame, stirring constantly. If you leave it alone for even 2 minutes, the coconut will burn. Transfer the coconut to a bowl and let it cool.
- In the same wok, add the peeled 2 bulbs garlic cloves and stir well till they sizzle and become lightly brown. I do not fry the garlic in oil, but you can brown it.
- Stir in the ¼ cup puthane, also known as roasted gram. Add the roasted ½ cup Peanuts, 1 teaspoon cumin seeds, and 2 tablespoon sesame seeds. I do this just to remove any moisture; they don't need to be roasted.
- When you get a nice aroma, add the roasted desiccated coconut and switch off the flame.
- Add the 2-3 tablespoon kashmiri chilli powder and the Salt. Mix well. Cool the mixture.
- Next, add the cooled mixture to the mixer or grinder and pulse the ingredients.
- Adjust the salt and chilli powder to suit your taste.
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