Recipe- Perfect Side Dip Garlic Coconut Chutney

Lasnachi Chutney also known as garlic chutney, lehsun ki chutney is a popular condiment made in almost every household and used as a side dip in Indian street foods.

Lasun means Garlic and Khobra mean Coconut.

Dry coconut is used in making this chutney along with dry red chilles, tamrind, and lots of garlic.

This is a dry chutney recipe as we call it in marathi “sukhi lasun khobra chutney” that can be served in everyday meals and best accompaniment for snacks such as vadapav, batata vada, kothimbir vadi to name a few.

Ingredients

15-20 Medium Sized Peeled Garlic Pods
1 Cup Grated Dry Coconut
4 Dry Red Chillies
1 teaspoon Tamarind
Salt to taste
1 teaspoon Oil

Method

- In a thick bottom pan, add teaspoon of oil & roast grated coconut and dry red chillies.

- Roast on medium to low flame till coconut turns golden brown. Do not burn the coconut.

- Now add peeled garlic pods along with tamarind and roast for about 2-3 mins till they also start changing color.

- Note: We don’t want any brown garlic here, just that the little rawness of garlic should fade away.

- Now switch off the flame and transfer the roasted mixture onto a dry plate and keep aside to cool down.

- Once the roasted mixture is cooled, add the mixture to the blender. Add salt as required and blend using pulse mode. Do not grind in one go.

- Blend to the consistency that you require.

- Adjust salt and spiciness. In case you need more spicy chutney, you may add some red chilli powder aswell.

- Dry Garlic Chutney with Coconut Chutney is ready.