Fullmeals

Lasun Chutney (Garlic Chutney)

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)

Recipe by Kamaths Veg & Non-Veg

Ready in25 min
Prep10 min
Cook15 min
CuisineIndian · South Indian
Serves4-6 People
DifficultyEasy
Spicy level2/5
Calories~150 kcal

Ingredients

Main Ingredients

150 gmsGrated Coconut
2 podsGarlic Pods (peeled, cut, and fried in little oil)
3 tspChilli Powder (fried in small flame)
small pieceTamarind
to tasteSalt

For Tempering

1-2 tbspCoconut Oil (or Sunflower Oil)

Step-by-Step Instructions

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.
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.
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 6-7 minutes, stirring continuously, until the water content dries up and the oil starts to separate.
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.

Ready in

25 mins

Cuisine

Indian · South Indian

Prep Time

10 min

Cook Time

15 min

Serving

4-6 People

Difficulty

Easy

Calories / Serving

~150 kcal

Spicy Level

Recipe by Kamaths Veg & Non-Veg on YouTube

Adjust Servings

Measurements

Tap an ingredient to mark it ready0 of 6 ready

All Ingredients

Main Ingredients

All Ingredients

For Tempering

Coconut Oil (or Sunflower Oil)1-2 tbsp

Step-by-Step Instructions

Follow each step to make the recipe successfully.

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.
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.
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.
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.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 1 swap

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)

AllergensThis recipe contains coconut.

coconut

Variations

Simple ways to adapt this recipe.

You can use sunflower oilIngredient swap
You can use sunflower oil instead of coconut oil if preferred.

Helpful Tips

Small details that can improve the final result.

Flavour tipAdjust Chili Powder Quantity According
Adjust chili powder quantity according to your spice preference.
TipIf You Don't Like Chili Powder
You can use whole Bedgi chilies, fried in a little oil, instead.
TipFor 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.