Thursday, September 30, 2010

Dry Lasun ki Chutney ( Garlic Chutney, Dry )

This is a garlic spiked red hot chutney that will perk up anything it is put in. I love it in my sandwiches and sometimes I even add this to my sabjis to jazz it up a bit.

Makes about 1/2 cup


9 cloves of garlic, peeled
1/3 cup dried coconut flakes
2 tbsp deggi mirch powder ( or substitute with 2 tbsp cayenne powder / lal mirch powder, I use deggi mirch for the lovely red color )
a big pinch of sugar
salt, to taste
1 tsp cooking oil

  • Heat the oil in a small saucepan, add the garlic cloves to it and saute briefly till it get a light golden brown. Remove with a slotted spoon and drain on an absorbent towel. Next add the coconut and saute till it gets light golden brown, add the red chili powder to the coconut and saute lightly again for one minute and remove from heat.
  • Blend in a blender, do not add any water to this. Mix in the sugar and salt. Store in an air tight container, at room temperature.

 The garlic and coconut + red chili powder after roasting.

The final result after grinding.

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