Condiment/ Pakistani Food

A Sauteed Garlic Chutney

Garlic Chutney

I get really excited when I make new blogging buddies. Even more excited when they continuously come up with mouthwatering recipes like this sauteed garlic chutney from Beenish at This Cake is Desi. This sauteed garlic chutney has almost more garlicky goodness than I can handle and I have Beenish to thank for it.

I should be honest and say that I have consumed more than my fair share of garlic chutneys and usually they’re made by whizzing together garlic and dried red chillies to produce a delicious fiery concoction. This particular chutney has a more beautiful mellow flavour that is still profoundly garlicky, but without the assertiveness of it’s raw counterparts. 

Garlic Chutney

The garlic chutney is so good as written, but I have made a few adaptations to taste. I hope Beenish will forgive them – she has grown daughters and I am sure she is used to all kinds of crazy stuff by now 😉 Doubling it seemed to be the only rational thing to do (it’s THAT good) and adding Kashmiri Red Chilli powder which less spicy than cayenne gave the chutney a beautiful red hue. You can use paprika or cayenne (but less of it) instead. 

 

4.5 from 2 votes
Garlic Chutney
Garlic Chutney
The best garlic chutney ever.
Author: Sarah Mir, Flour & Spice
Ingredients
  • 2 heads of garlic - about 20-22 cloves
  • 1 tsp red chilli flakes
  • 1 tsp kashmiri red chilli powder/parika or cayenne
  • 3/4 tsp salt
  • 2-3 tbsp oil
Instructions
  1. Crush the garlic in the way that works best for you. I use my garlic press, but you can mince it by hand or use a mortar & pestle. Just please don't grind it to a paste!
  2. Heat 2 tbsp of oil in a small frying pan on medium heat
  3. Add the garlic and saute for a minute and turn the heat down. Add a little more oil if needed, but try to avoid it.
  4. Add the chilli flakes, chilli powder/paprika, and salt.
  5. Cook on low heat for 5 minutes or so watching carefully so that the garlic doesn't burn. Add a little water if needed. Done.
Recipe Notes

Adapted from This Cake is Desi

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5 Comments

  • Reply
    Rafia
    at

    Oooh, this looks good! I’m running out of garlic though… Still, all ingredients I always have on hand! 😉

    • Reply
      sarahjmir@gmail.com
      at

      Running out of garlic? *gasp* now that sounds tragic!

  • Reply
    Ambreen aka Amberplumber
    at

    Looks so yummy! I’m definitely trying this soon. How long will it last in the fridge?

    • Reply
      sarahjmir@gmail.com
      at

      I am SO SO sorry! It makes a small amount but I think we have managed to keep it in the house for a day or two before it’s polished off! No reason why you cant keep it longer though

  • Reply
    Pakistani Chana Pulao - Chickpea Pilaf - Flour & Spice
    at

    […] Pulao goes well with a chutney like this Sauteed Garlic one or even with a bold raita like this Sabzi Raita. If you try it do rate it below and tag me in […]

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