Green Chili-Garlic Chutney
The Quirky Foodster Team
Ingredients
- Fresh green chiles — 10
- Garlic cloves — 10
- Fresh lemon juice — 20 ml (4 tsp)
- Salt — 5 g (1 tsp)
- Vegetable oil — 15 ml (1 tbsp)
Method
- Remove stems from chiles.
- Combine chiles, garlic and salt in a blender or mortar and pestle.
- Blend or pound to a coarse paste, adding a splash of water if needed.
- Stir in lemon juice.
- Stir in oil to help preserve the chutney and add gloss; store in a sealed jar.
Cultural Background: A fiery, sharp condiment of green chile and garlic, this chutney found across North Indian and Pakistani street food stalls delivers an intense, immediate heat, often served alongside vada pav and other fried snacks.
Tips: • This chutney is intensely spicy by design — a little goes a very long way as a condiment. • A thin layer of oil on top when storing helps preserve the vibrant green colour and extends shelf life.
Variations: • Add fresh coriander for a milder, herbier variation. • Adjust chile quantity for a slightly less intense (though still spicy) result.
Storage: Refrigerate in a sealed jar up to 2 weeks.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 10 kcal, 0.3 g protein, 0.5 g fat, 1 g carbohydrate per 5 g serving.
FAQs: What is green chili-garlic chutney traditionally served with? Vada pav, samosas, and other Indian street food snacks, used sparingly due to its intensity. How spicy is this chutney? Very spicy — it's meant to be used in small amounts to add a sharp kick rather than eaten in large quantities.
- Fresh green chiles — 10
- Garlic cloves — 10
- Fresh lemon juice — 20 ml (4 tsp)
- Salt — 5 g (1 tsp)
- Vegetable oil — 15 ml (1 tbsp)
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