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Dry Garlic-Coconut Chutney/Lasun chutney/Maharashtrian chutney

 

Dry Garlic-Coconut Chutney/Lasun chutney/Maharashtrian chutney is a powerful combination of pungent garlic and  dried coconut, perked up with a generous dose of dried red chillies.The Dry Garlic coconut Chutney is a flavourful and strong value-add to many snacks and chaats, especially Vada Pav.

 

What ingridients are used :

This is a dry textured chutney prepared from garlic, coconut and whole red chillies, and must have condiment for making Maharashtra famous, delicious vada pav.

This chutney is so widely used in Maharashtra for making vada pavs that it’s commonly referred as vada pav chutney or Maharashtrian chutney.

In Marathi it’s known as lasun khobra chutney. Lasun is a Marathi word for garlic and Khobra is a term in Marathi for dry coconut.

So this chutney is made of two prime ingredients- garlic and dry coconut. Along with these two ingredients, dry red chilies are added to impart zesty flavor to this chutney. These ingredients along with salt are grounded together into coarse powder.

Use it as you like it :

The uniqueness of this dry garlic chutney recipe is that you can pair it up with almost everything. Be it Vada pav, samosa, any type of pakora/pakoda or bhajji/fritters.

You can sprinkle it over toasted butter bread or on simple Khichdi to add extra zing to your simple meals.

Chutney can also be used as a spread for sandwiches, wraps and dosas. Just put this chutney as filling and make amazingly tasty parathas from it.

It is generously eaten with vada pav. It goes well with chapatis, bajra and jowar rotis, bread, khichdi, or theplas.  It is a Maharashtrian cuisine dish and it is quite often served with their famous dishes such as zunka bhakar and pithla. So come join me in making delicious chutney

its believed vada pav is incomplete without addition of dry garlic chutney. I keep making vada pav so i prepare garlic chutney and store in a glass container. it stays fresh for weeks together in fridge.

Is it easy to make :

The chutney can be made in 15 minutes from start to finish. It’s very easy to make and less time consuming.

This chutney can be made in a mixer grinder by grinding it coarsely. But sometimes I like to make it in my mortar pestle. I feel it enhances its taste.

Variations Of Chutney :

There are many variations of making this lasun khobra chutney. Some people use cumin and coriander along with lasun, coconut and redchillies. Some use fresh coconut whereas some use dry dessicated one.

Some variation use peanuts and seasame along with tamarind paste. So make this chutney according to your taste and preferences.

 

Ingridients to make dry garlic chutney :

 

Desiccated Coconut – 1/4 Cup
Dried Red Chilies – 5-6 Small
Garlic Cloves, Peeled – 10-12
Salt – To Taste

Process to make Chutney :

Heat a broad non-stick pan over medium heat.
Add coconut and dry roast it till nice aroma comes.
Transfer it in on a plate, and set aside.

In the same pan, add the dried red chilies, and roast them.

Transfer them on a plate, and set aside.
In the same pan, add the garlic cloves and saute for 1 minute.
Transfer them on a plate, and set aside.
Let them cool completely.
Add salt, and grind it to make a coarse chutney.

Cool it and transfer it to glass bottle and keep in the fridge for further use.

Notes :

1) Remember to roast the garlic and other ingredients on low flame else it will burn and taste bitter.

2) Always use dry coconut in this recipe so that we stay away from moisture in Chutney.

3) You can use this chutney to even have with dosas or idlis. but it taste great with indian chaat.

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Dry Garlic Chutney
Author: 
Recipe type: Chutney
Cuisine: Maharashtrian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of dried chillies, the Dry Garlic Chutney is a flavourful and strong value-add to many snacks and chaats, especially Vada Pav. It is an absolute must have for Vada Pavs, and can also be used as a spread for sandwiches, wraps and dosas.
Ingredients
  • Desiccated Coconut – ¼ Cup
  • Dried Red Chilies – 5-6 Small
  • Garlic Cloves, Peeled – 10-12
  • Salt – To Taste
Instructions
  1. Heat a broad non-stick pan over medium heat.
  2. Add coconut and dry roast it till nice aroma comes.
  3. Transfer it in on a plate, and set aside.
  4. In the same pan, add the dried red chilies, and roast them.
  5. Transfer them on a plate, and set aside.
  6. In the same pan, add the garlic cloves and saute for 1 minute.
  7. Transfer them on a plate, and set aside.
  8. Let them cool completely.
  9. Add salt, and grind it to make a coarse chutney.
  10. Cool it and transfer it to glass bottle and keep in the fridge for further use.

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