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 6-7 minutes, 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.

• 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.

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