Dry Garlic Chutney, also known as Lasun Chutney, is a spicy and coarse Maharashtrian chutney. It is made by grinding garlic with desiccated coconut, sesame seeds and red chili powder. This chutney is traditionally served with Vada Pav but can also be used as a side with snacks or meals. Store in an airtight jar for longer shelf life.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 2 minutes
  • Total time: 7 minutes
  • Yield: 1 · 1 small jar
  • Category: Condiment, Side Dish
  • Cuisine: Maharashtrian

Ingredients

  • 1 teaspoon oil (- can use peanut oil or sunflower oil)
  • 8 grams garlic (or 22 to 24 small garlic cloves or 1 tablespoon small garlic cloves)
  • 2 teaspoons white sesame seeds
  • ½ cup desiccated coconut ((unsweetened))
  • 1 tablespoon kashmiri chilli powder (or add as required)
  • ½ teaspoon salt (or add as per taste)

Method

Sautéing ingredients

  1. Heat 1 teaspoon oil in a small iron kadai or a heavy frying pan. Heat the oil at a low flame.
  2. Add the garlic cloves.
  3. Mix and sauté for about 30 to 40 seconds.
  4. Next add 2 teaspoons white sesame seeds.
  5. Sauté for about 15 to 20 seconds or till the sesame seeds change color.
  6. Switch off heat. Add ½ cup desiccated coconut. Mix very well.
  7. Then add 1 tablespoon kashmiri red chilli powder. You can reduce the amount of kashmiri red chili powder if you want as 1 tablespoon gives a spicy taste.
  8. Then add ½ teaspoon salt or add as per taste.
  9. Mix again and let this mixture cool at room temperature.

Making Vada Pav Chutney

  1. When the mixture has cooled down completely, add in a small dry grinder jar.
  2. Grind in intervals of 4 to 5 seconds and stop. Do not grind at a stretch as then oil will be released from the coconut and sesame seeds. You can even use pulse option of the mixer-grinder.
  3. Grind to a coarse or semi-fine mixture. Spoon the lasun chutney in a small glass jar or bowl. Cover tightly and refrigerate.
  4. Serve the chutney as required with any snacks like vada pav or onion pakora.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.