Name: Lasun Chutney (Garlic Chutney)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6 People
Cuisine: Indian
Ingredients: 150 gms Grated Coconut; 2 pods Garlic Pods (peeled, cut, and fried in little oil); 3 tsp Chilli Powder (fried in small flame); small piece Tamarind; to taste Salt; 1-2 tbsp Coconut Oil (or Sunflower Oil)

Ready in

25 mins

Cuisine

Indian · South Indian

Prep Time

10 min

Cook Time

15 min

Serving

4-6 People

Calories / Serving

~150 kcal

Recipe by Kamaths Veg & Non-Veg on YouTube

Recipe Summary

This is a very tasty and easy-to-make garlic chutney that requires minimal ingredients. It can be served with rice, chapati, phulka, idli, or dosa. If fried properly, it can be stored for 3-4 days without refrigeration.

Adjust servings

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All Ingredients - Main Ingredients

Grated Coconut 150 gms
Garlic Pods (peeled, cut, and fried in little oil) 2 pods
Chilli Powder (fried in small flame) 3 tsp
Tamarind small piece
Salt to taste

All Ingredients - For Tempering

Coconut Oil (or Sunflower Oil) 1-2 tbsp

Tools You'll Need

Kadai
Pan

⚠ Contains Allergens

coconut

Step-by-Step Instructions

Step 1: Prepare the ingredients

Peel and cut two large garlic pods. Fry them lightly in a little oil until golden brown. Lightly fry 3 teaspoons of chili powder on a small flame. Grate 150 grams of coconut and take a small piece of tamarind.

Step 2: Grind the chutney paste

Take a mixer jar. Add the grated coconut, fried garlic, fried chili powder, tamarind, and salt to taste. Add a little water and grind all the ingredients to a smooth paste.

Step 3: Fry the chutney

Heat 1-2 tablespoons of coconut oil (or sunflower oil) in a small kadai (pan). Once the oil is hot, add the ground chutney paste to the oil. Fry the chutney on a medium flame for , stirring continuously, until the water content dries up and the oil starts to separate.

Step 4: Serve the Lasun Chutney

Once the chutney is well-fried and dry, remove it from the heat. The delicious Lasun Chutney is now ready to be served. It can be enjoyed with rice, chapati, phulka, idli, or dosa.

Pro Tips

• Adjust chili powder quantity according to your spice preference.

• If you don't like chili powder, you can use whole Bedgi chilies, fried in a little oil, instead.

• For longer storage (3-4 days), ensure the chutney is fried well until the water content dries up. It can then be stored outside the refrigerator.

Recipe Variations

• You can use sunflower oil instead of coconut oil if preferred.

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