Kathiyawadi Garlic Chutney | lasun chutney | poondu chutney
Kathiyawadi Garlic Chutney | Lasun Chutney | Gujarati Chutney | Poondu chutney
Kathiyawadi garlic chutney, lasun chutney, poondu chutney, Gujarati garlic chutney, spicy garlic chutney, mustard oil chutney, kathiyawadi recipes, rotla chutney, bhakri chutney, poondu chutney, madurai poondu chutney, garlic chutney, spicy garlic chutney, poondu kara chutney, south indian chutney, idli dosa chutney, roasted garlic chutney with step-by-step pictures and video recipe. Check out the Gujarati chutney recipe. If you like the video pls SUBSCRIBE to my channel.
Kathiyawadi Garlic Chutney is a bold, fiery Gujarati‑style chutney made with crushed garlic, cumin, Kashmiri chilli, mustard oil, and curd. This lasun chutney is known for its deep red color, smoky aroma, and strong garlic punch. It pairs beautifully with rotla, bhakri, thepla, khichdi, and even South Indian tiffin items. With just a handful of ingredients and a quick cooking process, this poondu chutney delivers authentic Kathiyawadi flavors in minutes.
Why use mustard oil in Kathiyawadi chutney?
Mustard oil adds heat, sharpness, and the signature Kathiyawadi flavor that regular oils cannot replicate.
Can I reduce the spice level?
Yes — use less Kashmiri chilli powder or mix in a spoon of curd to mellow the heat.
Why crush garlic instead of grinding?
Crushing releases more flavor and gives the chutney its rustic, traditional texture.
Does curd curdle in hot chutney?
If the flame is low and the curd is whisked well, it blends smoothly without splitting.
Can I skip curd?
Yes — curd adds creaminess and balance, but the chutney tastes great even without it.
How long does this chutney stay fresh?
It stays good for 2–3 days in the refrigerator. Mustard oil helps extend shelf life.
Can I use this chutney as a spread?
Absolutely — it works well in sandwiches, wraps, and even as a dip for snacks.
Why make a chilli slurry?
Mixing chilli powder with water prevents burning and gives a smooth, glossy texture.
Ingredients
20 garlic pieces
1 tsp cumin seeds
2 tbsp mustard oil
2 tbsp Kashmiri chilli powder
1/4 cup water
Salt – to taste
2 tbsp curd, whisked well (without whey separating)
How to make Gujarati garlic chutney with step-by-step pictures
- Crush the garlic and cumin seeds together using a mortar and pestle until coarse.
- Heat mustard oil in a pan and sauté the crushed garlic-cumin mixture until golden brown.
- Mix the Kashmiri chilli powder with water to form a smooth slurry.
- Add the chilli-water mixture and salt to the pan. Bring it to a rolling boil and let it simmer for a minute
- Whisk the curd until smooth, making sure the whey does not separate.
- Reduce the heat to low, add the whisked curd, mix well, and immediately turn off the stove.
Ingredients
- 20 garlic pieces
- 1 tsp cumin seeds
- 2 tbsp mustard oil
- 2 tbsp Kashmiri chilli powder
- 1/4 cup water
- Salt – to taste
- 2 tbsp curd whisked well (without whey separating)
Instructions
- Crush the garlic and cumin seeds together using a mortar and pestle until coarse.
- Heat mustard oil in a pan and sauté the crushed garlic-cumin mixture until golden brown.
- Mix the Kashmiri chilli powder with water to form a smooth slurry.
- Add the chilli-water mixture and salt to the pan. Bring it to a rolling boil and let it simmer for a minute
- Whisk the curd until smooth, making sure the whey does not separate.
- Reduce the heat to low, add the whisked curd, mix well, and immediately turn off the stove.
Video
