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Dry Lasun Chutney

srividya76's picture
Garlic chutney, is made from fresh garlic, dry or fresh coconut, groundnuts and red chilli powder. It is used for cooking in many Indian (especially Maharashtra and northern Karnataka) and Pakistani homes. The dry, powdered variety can be stored in bottles and will last up to four weeks. It is eaten either dry or mixed with curd, buttermilk or vegetable oil. It is often eaten with fresh, hot bhakri (a roti made from jowar).
Ingredients
  Garlic 10 Clove (50 gm)
  Coconut 125 Gram, dry
  Red chilli powder 2 Teaspoon
  Oil 1 Tablespoon
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
North Indian
Course: 
Side Dish
Taste: 
Savory
Method: 
Grinding
Dish: 
Chutney
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Garlic
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2
Subtitle: 
Dry Garlic Chutney

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