Home made Lasun chutney | How to make Home made Lasun chutney

By Priya Mani  |  15th Sep 2016  |  
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  • Home made Lasun chutney, How to make Home made Lasun chutney
Home made Lasun chutneyby Priya Mani
  • Prep Time

    10

    mins
  • Cook Time

    5

    mins
  • Serves

    10

    People

418

0





About Home made Lasun chutney Recipe

Lasun chutney is used for Mumbai special Vada pav

Home made Lasun chutney is an authentic dish which is perfect to serve on all occasions. The Home made Lasun chutney is delicious and has an amazing aroma. Home made Lasun chutney by Priya Mani will help you to prepare the perfect Home made Lasun chutney in your kitchen at home. Home made Lasun chutney needs 10 minutes for the preparation and 5 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Home made Lasun chutney. This makes it easy to learn how to make the delicious Home made Lasun chutney. In case you have any questions on how to make the Home made Lasun chutney you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Priya Mani. Home made Lasun chutney will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Home made Lasun chutney

Ingredients to make Home made Lasun chutney

  • garlic peeled 10 to 12 or to taste.
  • Dry coconut (Koparai) 10 pieces
  • If not can use grated coconut 1/2 cup
  • White sesame seeds 1/4 cup
  • Kashmiri red chilli powder 2 tbsp or to taste
  • salt to taste
  • oil 1 tsp

How to make Home made Lasun chutney

  1. In a pan add 1/2 tsp oil and fry the garlic until roasted and golden brown in colour.
  2. Don't fry them more than that. Transfer to another plate.
  3. In the same pan add 1/2 tsp oil fry the dry coconut or a grated coconut (dry coconut gives a better taste) until golden brown colour.
  4. Transfer to the plate let them cool completely.
  5. In the same pan add white sesame seeds fry them until golden brown in colour and transfer them to plate.
  6. Let all three get cool down completely. In a dry blender add all those ingredients and grind them coarsely.
  7. Transfer them to a bowl. (Don't need any water for grinding).
  8. Add kashmiri red chilli powder, salt and mix them completely. Check the seasoning, adjust according to taste and then serve.
  9. Lasun chutney is ready for Vada Pav. You can keep this in an air tight container for future use.

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