Spicy Garlic Chutney (Lasun Chutney)
- نباتي
- هندي
- 15 min
- Makes ~1 small jar
A fiery dry chutney of toasted coconut, garlic and hot chilli powder, from the Maharashtrian kitchen. A spoonful on vada pav, bhakri, dosa or plain rice adds instant heat.
طريقة التحضير
- 1
Toast the coconut
Dry roast the coconut in a pan on low heat for 3 to 4 minutes until light golden, stirring constantly. Tip into a bowl.
- 2
Toast the cumin
In the same pan, roast the cumin seeds for 30 seconds until aromatic.
- 3
Soften the garlic
Warm the oil and fry the garlic cloves for 2 minutes until lightly golden.
- 4
Grind
Add the coconut, cumin, garlic, chilli powder and salt to a grinder and pulse to a coarse, crumbly powder.
- 5
Finish
Mix in the lemon juice and spoon into a clean, dry jar. Serve with vada pav, bhakri, dosa or rice.
Pulse in short bursts rather than grinding continuously. Too much grinding releases the coconut oil and makes the chutney pasty.