Dry Garlic Chutney (Lasoon Chutney)
Dry Garlic Chutney (Lasoon Chutney)
Dry Garlic Chutney is a very versatile Chutney. Dry Garlic Chutney is all-purpose Maharashtrian condiment recipe. Dry Garlic Chutney is a combination of garlic, dry coconut, red chilies with sesame seeds, coriander seeds and cumin seeds. It’s perfectly goes with Vada Pav, Samosa, or any street food or snacks. It is also called as Vada Pav’s chutney in Maharashtra. It spicy and hot in taste.
Ingredients:
• 1/4 cup Chopped Garlic
• 2 tsp Oil
• 1/4 cup Grated Dried Coconut
• 1/4 cup Red Chili Powder
• ¼ cup Salty Boondi/Khari Boondi
• 2 tbsp Sesame Seeds
• 1 tsp Whole Coriander Seeds
• 1 tsp Cumin Seeds
• Salt
Method:
1. Heat the oil in a pan, add chopped garlic and sauté on a medium flame for few minutes.
2. Add grated coconut, sesame seed, and mix well, sauté for few seconds, remove from the flame.
3. Now get the prepared mixture into a plate and allow it to cool completely.
4. Once cooled, blend it in a blender along with red chili powder, cumin seeds, Khari Boondi and salt.
5. Store in an air-tight container and use as required.
6. You can serve this chutney with Vada Pav, Samosa, Dosa, or Idli etc…
Dry Garlic Chutney (Lasoon Chutney)
Dry Garlic Chutney is a very versatile Chutney. Dry Garlic Chutney is all-purpose Maharashtrian condiment recipe. Dry Garlic Chutney is a combination of garlic, dry coconut, red chilies with sesame seeds, coriander seeds and cumin seeds. It’s perfectly goes with Vada Pav, Samosa, or any street food or snacks. It is also called as Vada Pav's chutney in Maharashtra. It spicy and hot in taste.
Author: Binjal Pandya
Recipe type: Chutney
Cuisine: Indian
Ingredients
- ¼ cup Chopped Garlic
- 2 tsp Oil
- ¼ cup Grated Dried Coconut
- ¼ cup Red Chili Powder
- ¼ cup Salty Boondi/Khari Boondi
- 2 tbsp Sesame Seeds
- 1 tsp Whole Coriander Seeds
- 1 tsp Cumin Seeds
- Salt
Instructions
- Heat the oil in a pan, add chopped garlic and sauté on a medium flame for few minutes.
- Add grated coconut, sesame seed, and mix well, sauté for few seconds, remove from the flame.
- Now get the prepared mixture into a plate and allow it to cool completely.
- Once cooled, blend it in a blender along with red chili powder, cumin seeds, Khari Boondi and salt.
- Store in an air-tight container and use as required.
- You can serve this chutney with Vada Pav, Samosa, Dosa, or Idli etc…
Dry Garlic Chutney (Lasoon Chutney) was last modified: June 13th, 2016 by
Hii.
Can we use readymade chana dal instead of boondi
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No bcz chana dal is harder then boondi and taste also slightly different!
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Chopped garlic 1/4 cup? Red chili powder 1/4 CUP? Is that correct? Seems a lot to me. The quantities are the same as the dried coconut. Is this chutney very very hot? I am eager to try, but 1/4 cup of garlic and red chilli is a LOT!
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this chutney should be spicy and main ingredient is a garlic, that’s why i use more garlic and chili powder, try this way i m sure you will like it!! but you could use as per your taste!!
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Thanks! Will try for sure.
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thank you!!
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Why Boondi ?
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its make more crispy n taste delicious! taste like mumbai vadapav chutney!! 🙂
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This is a very delicious recipe…My son loves garlic and would love this. Lovely clicks!
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thanks Sandhya!
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wow never heard of this chutney powder….
will surely try this…
Cheers
Anu @ RasA-svAda
Reply
thanx Anu!
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