Dry Garlic Chutney (lasoon chutney) is a signature condiment for Vada Pav, but don’t limit yourself with this very versatile and all purpose chutney recipe. Try it with Pav Bhaji or instead of pickle with your next meal. Garlic chutney can be rolled with a plain chapati or roti for a little snack on the go. Garlic lovers…this one’s for you!
Dry Shredded Coconut – 1 cup
Sesame Seeds – 1/4 cup
Dry Red Chilies – 4 or to taste, dry roasted
Roasted Salted Peanuts – 1 Tbsp
Garlic – 1 bulb (approx 15 cloves)
Tamarind Paste – 1 tsp or to taste
Salt – to taste
1. Roast Coconut on medium heat until it begins to turn golden. Remove from pan and keep aside to cool.
2. In the same pan, roast Sesame Seeds in the same manner. Remove from pan and keep aside to cool.
3. In a food processor, add Roasted Dry Red Chilies and Roasted Peanuts and lightly pulse.
4. Add in remaining ingredients: Garlic, Coconut, Sesame Seeds, Salt, Tamarind Paste. Grind until you get a uniform texture.
5. Adjust salt or tamarind and pulse the food processor until mixed.
6. Store in a tightly covered container in the refrigerator. Keeps fresh for up to 2 weeks.
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How to make homemade lasun chutney, lasuni chutney, dry lasoon chutney, maharastrian chutney recipe, coconut and garlic dry chutney condiment.
0 thoughts on “Garlic Chutney (Dry)”
please post the video how to make chilli(both red & green)and garlic sauce………….its yummmmi(from market)…plz
Hi Hetal and Anuja
I always visit your website before I try to experiment something new in my kitchen . You both are doin a very good job and are very inspiring to all those who love to cook but are not sure if they know how to do it.
I also had a question – where do I post any receipe if I want to let you guys know about it so you can try first and then if you feel it is nice you can post it for everyone else.
Thanks once again
You can always email us your recipe at firstname.lastname@example.org or email@example.com (or both). 🙂
Hey i tried this at home as my friends recipe. I can give you a tip. After prepareng chakli on foil. you can use Broad sptuala (Tavatho in Guj.) to take it from foil and you can directly add them to hot oil hassel free.
Thanks for the tip Sejal!
i made the same kind of chutney but i used brown breadcrums instead of coconut.even urs is amazing thanku
Hi Hetal and Anuja
I made this chutney …. came out soo good … Thanks.
Thank you for all the little thigs and I have learn lot of things from u guys.
Could you please Make dosa better from scrath because I have tried to do it for long time..but couldn’t do it. Hetal you bring new advanture to gujarati dishes…
I am gujarati too and loving all the receipe..
Could u plz tell me which grinder u r using in ur mint&cilantro raita video,coz i plan to buy one for grinding things in a small quantity(food processor has a big jar).I saw it has a washable grinder ,is it good enough for grinding both dry&wet ingredients.
Keep posting more recipes!!!!!!!!!!!!
Thanx in advance
Just wondering your “Tip Tuesday”. I throughly enjoyed and got so many valuable tips that I have been able to use. Please keep posting those tips.
i will try this out soon. so i can make vada pav.
you both are doing well jobs
For how many days we can store this chutney???
Hi Anuja and Hetal,
I see that this is a dry garlic chutney. Is there a wet garlic chutney, and if so, what are the ingredients.? Sorry for my questions, but I am curious, and most chutneys I”ve seen are not dry although this sounds incredible!!!!!
Thanks so much!
Hello Judy. I tried my hand and made wet garlic chutney, wat I did was instead of using tamarind paste I soaked tamarind in half cup of boiling water and then stained and used tamarind water for making wet garlic chutney. I kept the same in the fridge and used for almost for more than a week. Try it your self