Dry Garlic Chutney

Dry Garlic Chutney is additionally referred to as Lahsun Chutney in Hindi. This one Chutney also famous Maharashtra. I have more requests for this chutney than any other condiments. In fact, sometimes my baby to pair garlic chutney over ketchup with fries and Curd Rice, hash browns, and Potato Finger Cheeps wedges.

This particular recipe is known as dry garlic chutney because unlike other chutneys, there's no addition of water or the other liquid while blending/grinding it. Since it's dried this recipe is additionally easy to store and may be used safely for a month.

Recipe for Dry Garlic Chutney | Lahsun Chutney

Ingredients:

      1 cup dry shredded coconut

·         12 cloves of garlic

·         12 red wholes dry Byadagi chili

·         1 tsp Red Kashmiri Chili powder

·         5 small pieces of dry tamarind

·         salt to taste

   Preparation (see pics below):

1.          Roast coconut in a pan until lightly brown.

2.       Next roast garlic (with skin), chilies, and tamarind separately for a few seconds each.

3.       Once cooled, peel off the garlic skins.

4.       Take a blender combine garlic, chili, and tamarind, and blend for a few seconds.

5.       Add some salt & coconut and blend/grind some more until ready.

6.       Store it in an airtight container.

The recipe itself is extremely easy, but it important to urge the proportion of ingredients right. If you increase many cloves of garlic, you may find yourself with a powerful, bitter, and tongue-numbing taste. I used Byadagi chilies for warmth because this kind of chili is mildly spicy. If you favor more heat, you'll use other sorts of chilies as long as they're dry and red. The great thing about dry garlic chutney is you'll be able to safely store it outside on the countertop for up to 2 weeks and within the refrigerator for over a month.

Uses of Dry Garlic Chutney| Luhsun Chutney

•             Sprinkle it on your favorite Mumbai Vada Pav

•         Pair it up with other vegetable fritters rather than ketchup.
•      Serve Garlic Chutney eats with batata vada & bread (potato vada).
•      Sprinkle some on your plain butter sandwich to reinforce and spice it up a notch.
•       This one Serve it on top of rice Ganji (rice soup). But in our India poor people eat rice Ganji but very tasty with the chutney.