Garlic Chutney

The Pure Garlic Fire That Transforms Everything

Garlic Chutney—or Lasun Chutney—is Maharashtra's answer to hot sauce, but with infinitely more character. This is pure garlic fire, tempered with red chillies, balanced with coconut or sesame, and brought to life with traditional spices. Unlike garlic-groundnut chutney's nutty richness, this version is all about raw garlic intensity. It's the condiment that garlic lovers dream about—bold, fiery, unapologetic, and absolutely essential for authentic Indian street food.

At AgriFlame Spices, founded by Prof. Dr. Narendra Sharma—a distinguished Professor of Zoology with 33 years of teaching experience and specialized expertise in food adulteration testing—we've perfected the art of creating Garlic Chutney that honors Maharashtra's culinary traditions while meeting modern food safety and quality standards. This is garlic chutney as it should be—intense, authentic, and irresistible.

What sets our Garlic Chutney apart is uncompromising authenticity. We use fresh garlic—lots of it—ground with dried red chillies, roasted coconut (or sesame seeds, depending on the regional variation), and traditional spices like cumin and salt. The garlic is processed at just the right stage to preserve its pungency while developing deep, complex flavors through the addition of roasted elements. The result is a chutney that hits you with garlic power first, then reveals layers of nuttiness, heat, and aromatic spices.

In a market where many commercial garlic chutneys use garlic powder instead of fresh garlic, artificial garlic flavor, excessive oil to extend shelf life, and chemical preservatives, we refuse to compromise. Our Garlic Chutney contains fresh garlic, natural ingredients, and traditional preparation methods. No shortcuts. No synthetic enhancers. No excessive oil. Just the bold, authentic flavor that makes people ask, "Where did you get this chutney?" This is export-quality authenticity that brings Maharashtra's street food heritage to tables worldwide.

Mastering Garlic Chutney in Your Kitchen

As a Spread: The most straightforward use—spread on bread, buns, parathas, or rotis. It's excellent on vada pav, pav bhaji, grilled sandwiches, and burgers. A thin layer goes a long way due to the intensity. Mix with butter for garlic butter that's leagues beyond anything store-bought.

As a Dip: Serve alongside pakoras, samosas, spring rolls, momos, or any fried snack. The garlic punch cuts through oily foods beautifully. Mix with yogurt or sour cream to make a milder dip for chips or vegetables. Add mayo for a garlic aioli with serious character.

For Cooking: Add a spoonful to curries or gravies for instant garlic depth. Toss with hot pasta, olive oil, and parmesan for Indian-style aglio e olio. Mix into mashed potatoes before stuffing samosas. Stir into rice with ghee for quick garlic rice. Use as a base for marinades—it's excellent on chicken, fish, or paneer before grilling.

Fusion Applications: Mix into hummus for Indian-spiced chickpea dip. Spread on pizza dough before adding toppings for garlic chutney pizza. Add to scrambled eggs or omelets for a flavor boost. Mix with ketchup for spicy garlic fry sauce. Stir into soups for instant depth. The bold flavor works in countless applications—experiment fearlessly!

Adjusting Intensity: Our garlic chutney is authentically intense—that's the point. If you prefer milder garlic flavor, mix with yogurt, cream cheese, or butter to dilute. For even more heat, add fresh green chillies or chilli oil. For tanginess, squeeze in lemon juice. Make it your own while respecting the bold garlic base.

Pairing Suggestions: Garlic chutney pairs beautifully with starchy foods (bread, rice, potatoes), fried items (pakoras, fries, fried chicken), grilled meats, and cheese. It also works surprisingly well with seafood—try it on grilled fish or shrimp. For vegetarians, it's transformative on paneer, tofu, and roasted vegetables.

Storage & Shelf Life: Refrigerate after opening in an airtight container. Garlic's natural antimicrobial properties help preserve the chutney. Shelf life: 8-10 months unopened, 4-6 months after opening when refrigerated. Always use a clean, dry spoon to prevent contamination. A thin layer of oil on top can help extend shelf life after opening.