Garlic Chutney
This recipe is inspired by Mum’s lehsan ki chutney - a garlic chutney much loved across South Asia - blended with my favorite way to eat garlic: by the whole clove. This punchy, spicy chutney comes in many variations, each pairing beautifully with everything from sandwiches, pizza, salan (curry) to salad dressings and even cheese boards.
I like to sweeten mine with honey, reminiscent of Korean honey garlic. The honey adds a gorgeous glossy sweetness that balances the heat of the chili. There are plenty of ways to prepare the garlic: raw for that intense, pungent heat, or blanched, steamed, or sautéed for a softer, more aromatic flavor. Choose whatever suits your time and patience. The spices can be customized, but I love how cumin, chili, and honey mingle together to create something deeply flavourful.
And the best part? The longer it sits, the better it gets. Fair warning—this chutney packs some heat (just the way I like it!), so feel free to dial down the chili if you prefer a gentler kick. There’s something special about making this with the freshest ingredients - ones that are easy to find at Harris Farm - and watching the flavours come together into something deeply nostalgic yet endlessly versatile.
Recipe by: Ismat Awan
Time: 40 minutes + pickle overnight (gets better the longer it sits)
Ingredients:
3-4 x garlic bulbs, peeled (approx. 250g)
2 tbsp oil, olive oil, ghee or your preferred oil (note: using ghee will solidify once chilled, so use olive or your preferred neutral oil if this texture isn't your jam. I like it because of the flavour.)
10g whole dried chilies (approx. 15 chilies), soaked in boiling water for 20 minutes, drained
1 tsp cumin seeds
1 tsp salt
¼ cup honey
2 tbsp apple cider vinegar or lemon juice
1 x 400ml jar (or any airtight container you like)
Method:
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In a small bowl, soak the dry chillies in boiling water. Now, begin to peel the garlic cloves (you may wish to pop a podcast or movie on for this bit, patience and a comfy chair is the way forward with this step).
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In a medium sized pan, on low heat, begin to gently saute the garlic cloves and oil. Cook for 10-15minutes or until lightly golden brown. Turn off the heat.
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Drain the chilies and place in a pestle and mortar, spice grinder or small food processor. Add the cumin seeds and salt and grind until they turn into a paste. Add 2-4 cooked cloves to help the paste come together. Sometimes you may need to add 1 tbsp of water, see how you go.
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Turn the stove back on to low heat and add in the chili, cumin paste and stir. Mix in the honey and let it bubble and thicken for 5 minutes.
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Pour in the apple cider vinegar and let it thicken for another 2-3 minutes.
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Remove from heat and spoon into the jar.
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Allow to cool before sealing and placing in the fridge. Let it marinate overnight before digging in (although if you’re impatient this tastes great fresh too). The longer it sits in the fridge, the better it gets.
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Enjoy with rice and daal, on sandwiches or with cheese and crackers - I like to eat mine with soft boiled eggs - yum!
