Dry Garlic Chutney

Dry garlic chutney is full of flavors and made with garlic, coconut, peanuts, sesame seeds, and some spices. It is a must have condiment to enjoy with some street food like vada pav, samosa, or pakoda. 

It is called as lasun chutney in Marathi or lahsun chutney in Hindi language. Mumbai’s Vada pav or bhajiya pav is incomplete without this chutney. 

There are few variations for making this chutney. I am sharing my father’s homestyle Maharashtrian lasun chutney recipe. On the streets of Mumbai, vada pav vendors add fried vada batter, garlic, and spices in this chutney. You can enjoy dry garlic chutney with your lunch or dinner as well.

This dry garlic chutney is very quick and easy to make. Dry shredded coconut or coconut powder is roasted and added to this chutney – it gives a drier texture and longer shelf life to the dry garlic chutney.

Ingredients

• Garlic
• Dry coconut
• Peanuts
• Sesame seeds
• Cumin seeds
• Kashmiri red chili powder
• Red chili powder
• Salt
• Sugar

Dry Garlic Chutney Step By Step Recipe

In a pan, roast the dry coconut for 3 minutes on low heat.

Add sesame seeds, cumin seeds, mix, and roast for another 30 seconds or until it turns pale pink in color. Set aside to cool completely.

Peel, crush garlic cloves, and combine them with roasted coconut mixture.

Next, add roasted peanuts, kashmiri red chili powder, red chili powder, salt, sugar, and combine with the coconut mixture.

Transfer the mixture to the grinding jar and grind it in intervals of 4-5 seconds, mix with a spoon, and grind it again to form a coarse texture.

Taste the chutney and adjust the spices according to your taste at this point.

Tips For Making Dry Garlic Chutney 

• While grinding the chutney, grind it for 4-5 seconds, mix with a spoon, and grind it again until it turns into a coarse texture. You can choose a pulse option for grinding the chutney, pound it by hand using a grindstone, or pestle mortar.  
• Grinding the chutney for a long time will produce more oil in the chutney and it may turn a little wet. Do not over grind it for a long time at once.
• Crushing the garlic cloves is very important. Crush them in a pestle and mortar or use a mini chopper before combining with the rest of the ingredients.
• Do not roast the coconut for a long time or the chutney will taste a little bitter. Roasting it on low heat is very important.
• Make sure to cool down coconut completely before adding the rest of ingredients and grinding.

 Variations

• Kashmiri chili powder gives a deeper red color to the chutney. You can skip it and add more red chili powder.
• I like to add raw crushed garlic cloves in the chutney. You can lightly roast them as well for 1-2 minutes on low heat.
• Skip adding roasted peanuts for a nut-free garlic chutney.
• You can simply make this chutney just by adding crushed garlic cloves, roasted coconut, and spices as well. 

How To Store Dry Garlic Chutney?

Dry garlic chutney can be stored at room temperature for 15-20 days in an airtight plastic or glass container. 

You can store this chutney for a longer time in the refrigerator for 1-1.5 months.

How To Serve Dry Garlic Chutney?

Serve the dry garlic chutney with batata vada, samosa, onion pakoda, or potato pakoda. 

Add dry garlic chutney in vada pav or bhajiya pav along with green chutney and tamarind date chutney. 

Dry garlic chutney can be served along with dal chawal, dosa, roti, paratha, or in a lunch or dinner thali.

Miix dry garlic chutney with butter or mayonnaise and use it as a spread on a slice of bread. 

It can be added in Indian potato sandwiches or aloo sandwiches which taste amazing.

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I will love to hear from you! 

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