Dry garlic chutney, also known as “Lasun Chutney” or “Lehsun Chutney,” is a flavorful and spicy condiment widely popular in Indian cuisine, particularly in the states of Maharashtra and Gujarat. This chutney is known for its bold garlic flavour, combined with the hotness of red chilies and the nutty taste of coconut and peanuts.
It is often used to enhance the flavour of various dishes, particularly popular as a side with snacks like Vada Pav, Bhakri, or as a stuffing in parathas.
Ingredients:
- Garlic big: 10-12 flacks
- Fresh coconut: half cup
- White Sesame seed: 2 table spoon
- Peanut: 2 tablespoon
- Cumin seed: 1 teaspoon
- Dry red chilli: 6-8 no.
- Coriander: 2 tablespoon
- Tamarind: 1 teaspoon
- Salt: 1 teaspoon
- Asafoetida: 1 pinch
Preparation:
- Scrap coconut, Keep aside.
Method:
- Dry roast scrap coconut till light brown colour comes. Keep aside.
- Dry roast peanuts till brown colour starts to come, let it cool. Remove the skin of peanuts, keep aside.
- Dry roast sesame seed till it starts to puff. Keep aside.
- Put oil in a wok, when oil starts to smoke, add asafoetida, chilli and garlic, Fry till light brown in colour, keep aside.
- Put all ingredients into grinding jar and grind well, dry garlic chutney is ready to serve, Store into a glass jar for a week or two.
Serving style:
- You can serve directly as dry chutney, or add little amount of ghee/ olive oil, mix with your finger, It goes very well with Vada-Pav, Dosa, Hot Rice with Ghee.
Dry garlic chutney by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.