Lahsoon Chutney -Dry | How to make Lahsoon Chutney -Dry

By Chef (Mrs) Reetu Uday Kugaji  |  14th Mar 2016  |  
4.8 from 4 reviews Rate It!
  • Lahsoon Chutney -Dry, How to make Lahsoon Chutney -Dry
  • Prep Time

    10

    mins
  • Cook Time

    2

    mins
  • Serves

    8

    People

516

4

About Lahsoon Chutney -Dry Recipe

A combination of pungent garlic and dried coconut, spiced up with a generous dose of red chilli powder.

Lahsoon Chutney -Dry

Ingredients to make Lahsoon Chutney -Dry

  • garlic, roughly chopped- 125gm
  • oil- 02 tsp.
  • Dried coconut, grated- 125 gm.
  • red chilli Powder – 30 gm. or as required.
  • salt – to taste

How to make Lahsoon Chutney -Dry

  1. Heat the oil in a heavy bottomed non-stick pan, add the garlic and sauté on a medium flame for 02 minute.
  2. Switch off the flame, add the dried grated coconut and mix well.
  3. Transfer the mixture into a plate and allow it to cool completely. Once cooled, grind into a coarse powder along with the red chilli powder and salt.
  4. Store in an air-tight container. Use as required.

My Tip:

Chef Tips: 1. You may use broiled whole red chillies of a spicer variety- 04 nos. with seeds if you want the chutney to be very spicy or deseeded if you want the chutney to be lesser spicy. Do not forget to discard the stem / stalk of the whole red chilli. 2. You may use a combination of both broiled whole red chillies and Red chilli powder. 3. You may add broiled, skinned and powdered peanuts- 01 tbsp. to the chutney. 4. To further enhance the flavor you may add broiled and powdered white sesame seeds- ½ tsp. 5. Shelf life of this chutney without adding peanuts and sesame seeds is 15 days as the peanuts and sesame seeds have high oil content and turn rancid .

Reviews for Lahsoon Chutney -Dry (4)

Tejinder Kaura year ago

Easy recipe very good
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Jahnavi Jonnalagaddaa year ago

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Ayesha Sayyeda year ago

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tapasiya gupta2 years ago

its a very easy and worthy
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