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Coconut Garlic Chutney
Binjal Pandya

Coconut Garlic Chutney (Lasan Kopra Chutney)

Coconut Garlic Chutney or Lasan Kopra Chutney is one of my favorite chutney. Coconut Garlic Chutney made with fresh coconuts and garlic. In this Coconut Garlic Chutney water does not require, but it is not dry because of fresh coconut. Its consistency like Maharashtrian Mirchi cha Thecha, but totally different recipe.
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Course: Chutney
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • ½ Fresh Coconut
  • 5-6 Garlic Cloves
  • ¼ Cup Red Chili Powder
  • 1-2 tbsp Sugar
  • Salt
  • 1-2 tsp Cumin Seeds

Method
 

  1. Chop the fresh coconuts into the slices.
  2. Take a blender. Add chopped slices, red chili powder, cumin seeds, garlic cloves, sugar and salt into the blender.
  3. Mix well and blend it very well. Make coarse paste.
  4. Coconut garlic chutney is ready.
  5. Remove it in a jar or the air tight container and store in a refrigerator.
  6. Serve this chutney with any Indian flat bread like Bhakhri, Makai or Bajara rotla.

Notes

  • Use always fresh coconut.
  • Do not add water.
  • Make coarse paste, while blending check in between and mix it 2-3 time.
  • You can store this chutney up to 1 month in a refrigerator.
  • You can adjust spice level by adding more or less red chili powder.