Spicy and full of flavour, this dry garlic chutney is a must-have condiment with Indian food!
Traditional Maharashtrian style chutney made with garlic, coconut and peanuts. Perfect with Vada Pav, Samosa and other Indian snacks.
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Known as lasanachi chutney in Marathi, Mumbai Vada Pav is incomplete without this chutney.
This lasun chutney will not only liven up all your snacks, but will also perfectly complement your lunch or dinner.
“Punchy and flavourful, this chutney will liven up all your snacks”
This chutney is also known as lehsun chutney or lehsun ki chutney in Hindi and lasan chutney or lasan ni chutney in Gujarat and is famous in other parts of India too.
With punchy flavour and spicy kick, it is hard to find another replacement for this chilli garlic chutney.
Let everything cool completely
Roast dessicated coconut till golden brown and let it cool. Also sauté garlic till slightly golden before adding the peanuts. After sautéing all the ingredients, it is important to let everything cool down completely or else chutney won't become dry or have correct texture.
You can store this chutney in an air-tight container in the refrigerator for around a fortnight. Traditional Maharashtrian Koshimbir and Khamang Kakdi can be served as a side along with garlic chutney with any meal!
Quick Video for Dry Garlic Chutney
Follow these easy, step by step instructions in this video to get the authentic taste of Bombay vada pav chutney.
Recipe Card for Dry Garlic Chutney
Step by step instructions with photos for Dry Garlic Chutney
Step 1: In a pan roast desiccated coconut till golden brown. Keep it aside and let it cool.
Step 2: Heat oil in a pan on medium setting. After its warm add chopped garlic and sauté.
Step 3: Then add peanuts, cumin seeds and dried red chillies and sauté till golden brown.
Step 4: Let everything cool completely.
Step 5: Grind roasted dessicated coconut and garlic peanuts chillies mixture, along with jaggery, salt and dry mango powder.
Step 6: Dry garlic chutney is ready!
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