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Chilli Garlic Chutney

This is my secret weapon for seriously fast midweek meals. My Multipurpose Chilli Garlic Sauce for anything and everything delicious. It can be stored in the fridge for weeks and packs plenty of flavour and heat.    
Prep Time 2 hrs 30 mins
Cook Time 15 mins
Course Sauce
Cuisine Indian
Servings 1.5 Cups


  • 50 grams Kashmiri red chilies dried and whole
  • 1 cup peeled garlic
  • 1 tablespoon ginger grated
  • ½ cup peanut oil for shelf life
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoon white vinegar
  • 2 tablespoon for blending and storing


  • Cut from the center of the chilies and deseed. (Wear gloves at all times.)
  • Soak the chilies in warm water for 2 hours. Discard water.
  • In a mixer grinder, place the chilies, garlic, and ginger.
  • Blend till smooth. Add some water if needed.
  • In a warm skillet add the oil. Add the blended chili garlic paste.
  • Stir continuously at medium heat.
  • Once the oil leaves the side around after 15 minutes add salt and sugar.
  • Stir once again and keep aside. Cool
  • Add vinegar and the mixture is cool further.
  • Store in sterilized jars or bottles.
  • Makes around 1 ½ cup.
  • Store in the refrigerator for 2-3 week


Top tip
  1. Deseeding the chillies is important as this makes the paste smooth and the seeds are difficult to digest.
  2. Vinegar and oil help the chutney to stay so don't skimp on these.
  3. The quality of chillies may vary so choose the number of chillies as per taste.I choose Kashmiri chillies which are less spicy and give a rich red colour to the chutney. They are not as smooth looking as the other varieties.
  4. This chutney is very versatile so use it as a base or topping in different cuisine to spice things up.
  5. Sterilizing the jars for storage is important.
  6. Store in the refrigerator and top with extra olive oil for more shelf life.
Keyword Chili Sauce, chutney