Lasan ni chutney with Jaggery is a sweet and spicy garlic condiment that is especially popular in Kathiyawadi cuisine from Gujarat’s Saurashtra region. By adding jaggery, the strong heat of the garlic and red chilis is mellowed out, creating a well-balanced condiment with complex and harmonious flavors.
This sweet and spicy garlic chutney is a celebrated condiment throughout Gujarat and Western India, known for its bold flavor and incredible versatility. This fiery garlic relish holds a cherished place in Gujarati households, where it is enjoyed daily and often becomes the highlight of breakfast or lunch. Its appeal extends far beyond regional borders, as food lovers across India appreciate how it can instantly transform even the simplest meal into something vibrant and memorable.
The pride associated with Lasan Ni Chutney runs deep in Gujarat. Every household has its own traditional recipe, slightly different in spice level, sweetness, or texture, making it a symbol of regional authenticity. You’ll find it served alongside rotlo, thepla, bhakri and khakhra, as well as a zesty companion to snacks like fafda or gathiya. Its savory aroma and robust kick are irresistible to those who love intense, full-bodied flavors.
While enjoyed all year round, this chutney becomes especially comforting during winter. The natural warmth of garlic and chili adds a cozy, spicy element to meals when the weather turns cool. Because of its good shelf life, many Gujarati kitchens keep it stocked and ready, ensuring a touch of spice is always within reach.
Ingredients:
- ¼ cup Peeled Garlic Cloves
- 2-3 tsp Red Chili Powder (adjust to taste)
- 1 tsp Cumin Seeds
- Salt to taste
- 3-4 tbsp Jaggery
- 1 tsp Fresh Lime Juice (optional, for tanginess)
Method:
- In a mortar and pestle, pound the garlic cloves with salt and cumin seeds until the mixture becomes coarse and aromatic.
- Add red chili powder and jaggery and continue pounding until everything is well combined but still retains a rustic texture.
- If desired, add fresh lime juice for extra tang and balance. Mix well once more.
- Transfer the chutney to a clean, dry glass jar. Serve immediately or store in the refrigerator for up to a week.
Tips:
- For a milder version, reduce the amount of red chili powder or mix mild and hot chilies.
- Always use fresh garlic for the most vibrant flavor, avoid bottled or pre-chopped garlic.
- Traditional pounding gives the chutney a rustic texture, but a blender can be used for convenience.
- Adjust the sweetness of jaggery and the tang of lime juice to match your preference.
- Store in an airtight container to retain freshness, color, and pungency.
Lasan Ni Chutney With Jaggery
Ingredients
Method
- In a mortar and pestle, pound the garlic cloves with salt and cumin seeds until the mixture becomes coarse and aromatic.
- Add red chili powder and jaggery and continue pounding until everything is well combined but still retains a rustic texture.
- If desired, add fresh lime juice for extra tang and balance. Mix well once more.
- Transfer the chutney to a clean, dry glass jar. Serve immediately or store in the refrigerator for up to a week.
Notes
• Always use fresh garlic for the most vibrant flavor, avoid bottled or pre-chopped garlic.
• Traditional pounding gives the chutney a rustic texture, but a blender can be used for convenience.
• Adjust the sweetness of jaggery and the tang of lime juice to match your preference.
• Store in an airtight container to retain freshness, color, and pungency.
