Category: Side Dish
Cuisine: North Indian
Dry Garlic Chutney, also known as Lasun Khobra Chutney or simply Lasun Chutney, is a traditional Indian spice mix with bold roots in Maharashtra’s kitchens and street food stalls. Made with roasted garlic, dried coconut, red chilli, and a pinch of salt, it’s fiery, aromatic, and full of character. Once valued for its medicinal benefits, this chutney still adds that nostalgic, spicy punch to vada pav, parathas, and just about any meal that needs a kick!
10–12 peeled garlic cloves
½ cup grated coconut
2 tbsp white sesame seeds
8–10 dry red chillies
2 tbsp peanuts
½ tbsp cumin seeds
1 tbsp oil
Salt to taste
Preparation Time: 10 min
Cooking Time: 10 min
Heat 1 tbsp of oil in a pan. Add the garlic cloves and sauté on low flame until golden and aromatic. Remove and set aside.
In the same pan (no oil), roast one by one: peanuts, red chillies, sesame with cumin, and grated coconut. Keep the flame low and roast each until aromatic and golden. Set aside to cool completely.
Once cooled, transfer all the roasted ingredients to a blender. Add salt and grind into a coarse powder; do not add water.
Your spicy, nutty Dry Garlic Chutney is ready! Sprinkle it over vada pav, mix it with ghee for parathas, or serve it alongside rice and curries.
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