Dry Lasun Chutney
|Garlic||10 Clove (50 gm)|
|Coconut||125 Gram, dry|
|Red chilli powder||2 Teaspoon|
Grate the dry coconut and then roast it on a tawa until light golden brown. Remove and keep aside to cool.
Peel the garlic. Heat oil, add garlic cloves, cook for a minute. Leave aside to cool.
Combine garlic, dry roasted coconut, red chilli powder and salt.
Grind the mixture into a coarse powder. Garlic chutney is ready to serve.
This chutney keeps well in an airtight container and can be stored for more than a month in the deep freeze.