Saturday, March 29, 2008

Garlic/Lasoon Chutney

This chutney is a staple at my home. I serve it with Vada-paav, wheat flour appams or bhakris.

Lasnichi Chutney
Garlic Chutney
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)

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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