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Saturday, 22 February 2020

Kathiyawadi Lehsun Chutney / No-Cook Hot Garlic Chutney

Kathiyawadi Lehsun chutney is a fiery hot garlic chutney from Indian state of Gujarat. As the name suggests, this chutney has dominating pungent flavor of garlic and the red chili powder and lemon juice compliment it very well. This Kathiyawadi lehsun chutney is vegan, gluten-free and oil-free. This no-cook chutney can be made in a jiffy and is so versatile that it makes a delicious pair with snacks like fritters, vada paav, kutchi dabeli and can also be served in chaat dishes like bhelpuri or as side dish with bhakri, thalipeeth, sandwiches or South Indian breakfast dishes like idli and dosa. You can use this chutney to perk up your curries as well. This garlic chutney stays good in an air-tight container in a refrigerator for 8-10 days.


Kathiyawadi Cuisine:

Gujarati cuisine varies widely in flavor and heat depending on a family's taste as well as the region of Gujarat to which they belong. North Gujarat, Kathiwad, kachchh, Central Gujarat and South Gujarat are the five major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Kathiawar is a peninsula on the Indian west coast bordering the Arabian sea. It is a dry arid region of Indian state of Gujarat. The word Kathiawad means the land of Kathis, a Rajput tribe who migrated to the region in 8th century. Forming part of the region known as Saurashtra, major cities such as Porbandar, Bhavnagar, Jamnagar, Rajkot and Junagad, all comprise the Kathiyawad region. Kathiyawadi Cuisine is heavily influenced by Rajasthani cooking as the area shares a border with neighboring state of Rajashthan. The Kathiwadi food is remarkably spicy as opposed to sweet flavors of food in the the majority of Gujarat. Legumes, onion, garlic, chilies are predominantly used in cooking. Bajra or pearl millet is widely used here.

Recipe Swap Challenge:

Condiments form an important part in any Indian Cuisine and Maharashtrian cuisine is no different. A typical Maharashtrian thali is incomplete without a chutney or pickle served by the side of the main meal. My everyday meals has to have a dry or wet chutney or a pickle for sure. Making a Kathiwadi lehsun chutney was on my to-do list from a couple of months, when I saw it on one of my food blogger friend, Preethi's blog. I have already made a couple of recipes from Preethi di's blog and bookmarked a few more. So, when this month for our Facebook food group, Recipe Swap Challenge, i was paired with her, i knew i was going to make this lip-smacking Kathiyawadi Lehsun Chutney for the event. On Recipe Swap Challenge group. paired bloggers visit each other's blog and bookmark recipes they like and wish to try out, any one dish is recreated with and published on their blogs with due credits given to the author. This is my 10th share on this group.

What goes into my Kathiawadi Lehsun Chutney:
This Kathiwadi Lehsun/ Garlic chutney is vegan, gluten-free, oil-free and no cook recipe. You require just 5 minutes and 6 basic ingredients to make this fiery hot chutney. You need around 1/22 cup or 25 garlic cloves, 2-3 teas spoon red chili powder, a teaspoon of cumin seeds and 1-2 teaspoon of coriander powder along with salt and lemon juice to taste. Traditionally the chutney was ground on a stone. You may use mortar and pestle if you wish. I have simply thrown all the ingredients in a chutney jar of grinder and pulsed to get a coarse chutney. No water is added to the chutney while grinding. You may however add 2-3 teaspoon of water to the chutney while using it in chaat dishes or serving it. You may use red chili powder as per your liking and spice tolerance. If you are a garlic lover you will love this Kathiyawadi chutney for sure.

Preparation Time: 5 minutes
Cooking Time: Nil

  • 1/2 cup or around 25 cloves of garlic
  • 2-3 teaspoon red chili powder
  • 1 teaspoon cumin seeds
  • 1-2 teaspoon of coriander powder
  • Salt to taste
  • Juice of 1 lemon

  1. Add all the ingredients except lemon juice to a chutney jar of grinder. Pulse it to get a coarse paste without adding any water.

2. Add the lemon juice and pulse again. Do a taste test and adjust the chili powder or salt if desired.

3. A fiery-hot Kathiwadi Lehsun Chutney is ready to serve with your favourite snack. Transfer the chutney to an air-tight container and refrigerate until use.

Recipe Notes:
  • Recipe Source
  • Do not add water while grinding the chutney. Water will reduce its shelf life. 
  • You may however add around 2-3 teaspoon of water while serving the chutney with chaat dishes.
  • 2 teaspoon of mustard oil may be added to the chutney to increase its shelf life and as a variation.
  • Adjust the chili powder quantity as per your spice tolerance.
I hope a few of you would love to try out this recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the comment section below this post. All your suggestions are also more than welcome. If you like my work and feel it is worth following, do hit the follow button at the top right corner of this blog. Your appreciation means a lot to me. For more recipes and new updates follow us on social media.

For more recipes from Gujarati Cuisine, check out the following from this blog:


  1. Slurp slurp, my mouth is watering here. How delectable this chutney is na. Too tempting to the core. Loved this beautiful colour of chutney.

  2. Love this fiery chutney . Such a lovely colour too Poonam. So Glad you liked it . Not for faint hearts though.

  3. Love this nocook and that too oil free chutney using garlic. The color of the chutney is much vibrant one. Lovely share

  4. Kathiyawadi lehsun chutney sounds mouthwatering Poonam. Loved the fiery red colour. Lovely click.