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Lasan Ni Chutney

Lasan Ni Chutney With Jaggery

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.  
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Prep Time 10 minutes
Servings: 6
Course: Breakfast, Brunch, Chutney, Condiment, Main, side
Cuisine: Indian
Ingredients Method Notes

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
 

  1. In a mortar and pestle, pound the garlic cloves with salt and cumin seeds until the mixture becomes coarse and aromatic.
  2. Add red chili powder and jaggery and continue pounding until everything is well combined but still retains a rustic texture.
  3. If desired, add fresh lime juice for extra tang and balance. Mix well once more.
  4. Transfer the chutney to a clean, dry glass jar. Serve immediately or store in the refrigerator for up to a week.

Notes

• 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.