This chutney is a staple at my home. I serve it with Vada-paav, wheat flour appams or bhakris.Lasnichi Chutney
Garlic Chutney
Ingredients
1 cup desiccated coconut, grated
3 - 5 Garlic cloves
4-5 dry red chilies 0r 2 tsp paprika
salt to taste
sugar to taste
1/2 tsp Tamarind (Optional)
Method
1. Roast coconut and red chilies. Let it cool down.
2. Grind with the rest of the ingredients
3. Store in an airtight bottle.
Note -
1. Roasting time varies from house to house resulting in deep red, red or brown colored garlic chutney.
2. American garlic cloves are huge compared to Indian ones. So above 3-4 garlic cloves is the proportion for American garlic cloves. You can use about 7-9 Indian garlic cloves for the above proportion. You can most certainly vary the amount of garlic per your own preference.
This fiery garlic chutney is my contribution to Jihva:Garlic.
Jihva Event is started by Indira of Mahanandi.
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16 comments:
Me too make this chutney but with shallots too.. Love this.. :)
What a co-incidence, Meera...
I was also planning to post Lasun Chutney recipe for JFI - Garlic (raw Garlic category). I have a Maharashtrian friend who makes it, though I have myself never tried it. I just love to have garlic chutney with vada-pav.
Some people even add roasted 'til seeds' to it. In Bombay, I dont know what they mix in this chuntey. Its very chrunchy-munchy (almost like cornflakes or something).
Your chutney looks tasty. I will have to try this one next time we make vada-pav at home.
Nice Loosun chutney! Love this in Vada Pav...Gives that Zing to it!
Hi Meera,
First time here, lovely site. Thank you I have sent in a request to Sailu's Taste of India.
I have to try this version we make the garlic chutney with just the red chillies and garlic, and its really spicy and both my husband and myself do not eat spicy food so just make it when we have guests and normally make bhel with it, or with dosa.
I love this chutney. It is so good with vada pav.
garlic chutney looks so yum Meera..
a great addition to Jihva ..
hugs
jaya
Seena:
Adding shallots is a great idea. Thanks for sharing.
Roma:
You are right. Some people add roasted sesame seeds and some also add roasted peanuts too. The crunchy munchy at Mumbai vadapav stalls is - I think - due to addition of bundi - they fall of while frying the vadas. Thanks for dropping by.
Seema:
You are right. it does give a little zing to Vada-pav, isnt' it?
Medhaa:
Welcome to my blog.
Wow, just garlic and red chilies must be really spicy. I will give it a shot one day. Thanks for sharing.
TBC:
Thanks so much.
Jaya:
Thanks for your kind words.
Yummm. Its mouthwatering. How do you get that brilliant red color with just 4-5 red chillies? I never get that wonderful color.
Hi Meera..The chutney looks really spicy n colourful
Hi Meera..The chutney looks really spicy n colourful
my favorite one..looks so yummmmmm
What a Colourfull chutney..really tempting one..Nice entry.
Anonymous:
To get a vibrant red color in any of Indian dishes, use Kashmiri chilies. They give beautiful color but are mild. So use in combination with your regular spicy chilies to get both color and heat. Also, if you do not have kashmiri chilies, paprika too gives nice color. However, Kashimiri chili is my first choice for getting beautiful color.
Divya Vikram:
Thanks. Glad you liked it.
Dhivya:
Thanks for your feedback.
Lavi:
Thanks for dropping by.
Oh, thats wonderful Meera..I had this made by a maharashtrian friend, she had served it with pakodas, was just excellent.
Simply superb! So that's your secret, you use kashmir red chilies to get such a bright red color! Gotcha! Just kidding. All your recipes are mouth-watering, Meera! Very nice entry.
Maya:
Yes. This chutney is a Maharashtrian speciality.
Uma:
Can't thank you enough for being ever so encouraging. Thanks!
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