Fresh Garlic and Chilli Oil Chutney

This fridge staple, known as lasan chutney, is something I have grown up with as a Gujarati. It almost doesn’t feel right calling this a recipe because it’s more an ingredient, a base for so many dishes, Indian and otherwise.

I usually make a batch a month and then throw in a spoon or two in to all sorts of dishes, including pasta sauces, stir fries, curries and taco beans. It’s also amazing in a marinade for tofu or paneer, or you can simply eat it as an accompaniment to puri or khitchi (let’s face it, you can’t eat khitchi without lasan chutney!) Or, try mixing it with mayo and spreading it on a sandwich.

Simple to make with few ingredients, make a jar of this versatile chutney and keep it in the fridge for up to a month.

Fresh Garlic and Chilli Oil Chutney

  • Servings: 1 jam jar
  • Difficulty: Easy
  • Print

Simple and full of flavour


  • 15 garlic cloves
  • 1 1/2 tsp salt
  • 4 tsp red chilli powder
  • 4 tbsp sunlower/ rapeseed oil


1. Pour a few drops of oil on to your hands and rub it in- this will stop your hands from smelling like fresh garlic!
2. Peel 15 garlic cloves and place in a food processor until almost smooth
3. Transfer to a bowl and add the oil, salt and chilli powder
4. Mix, taste and adjust seasoning as required. The chutney should be fairly salty and quite spicy, with quite a lot of oil (this will preserve it for longer in the fridge)
5. Transfer to a jar and refrigerate

As a traditional alternative to a food processor, you can crush all of the ingredients together using a pestle and mortar; this takes longer, but the flavour you get reflects the love you’ve put in to it.

You can also use this as a chilli and garlic oil on pasta by adding extra oil so that it is easy to drizzle

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