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Binjal Pandya

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. Its 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.
Print Recipe
Course: Chutney
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1/4 cup Chopped Garlic
  • 2 tsp Oil
  • 1/4 cup Grated Dried Coconut
  • 1/4 cup Red Chili Powder
  • ΒΌ 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 saut on a medium flame for few minutes.
  2. Add grated coconut, sesame seed, and mix well, saut 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.