Today on Menu Dry Garlic Chutney Powder-Lahsun Chutney – Maharashtrian Special!
Few of our neighbour friends are from Mumbai and every time we have potluck party popular chaat foods, will hit the table…Pav Bhaji,Vada Pav, Pani Puri, or Papadi chaat, list goes on. It tastes amazing enough to motivate me to try it out. Last week I tried vada pav we could call Batata Vada-Vada Pav an Indian Burger and its staple snack for every Maharashtrian and lasun chutney is served with it. So I thought first I will post Lasun ki Chutney and then vada pav next. So stay tuned and keep eye on tomorrows posts.Sorry I couldn’t post step by step pictures as I was hurry in making recipes on time will update this post when I make this next time.
Well, let’s talk a bit about its origin and how it’s made. Vada pav chutney-Lasun Chutney is very popular dry chutney widely used in Maharashtra (western region of India). Lasun is marathi word (marathi is language spoken in state of Maharashtra) which means garlic. Street food and chaat recipes are very famous and popular in the entire state of Maharashtra. Lahsun chutney is a dry textured chutney prepared from dried coconut-copra, garlic, peanut-groundnut and spices and it’s served with Vada Pav-Batata Vada. If you love street foods and chaat recipes, I’m sure if you have had chance to eat Maharashtrian Vada Pav then you would have definitely tasted this garlic chutney with it.
You can use this chutney powder for vada pav preparation of course or as a spread for making delicious vegetable burger, sandwich, rolls, or spread it on the dosa while preparing masala dosa or use as idli-dosa chutney powder, mix tbsp of ghee or coconut oil to a dry garlic chutney powder and eat it with some hot idli’s or dosa.
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How to make Dry Garlic Chutney Powder Recipe -Lahsun Ki Chutney Recipe :
- Garlic : 12 medium-sized cloves, peeled
- Dried Red Chillies : 5 whole medium spicy variety, stalk off
- Sesame Seeds : 1 tbsp
- Raw Groundnuts/Peanuts : 1 tbsp
- Coriander Seeds : 1 tbsp
- Red Chilli Powder : 1 tsp (use more if you want the chutney hot and red in color)
- Grated Copra/ Dried coconut : 1 cup
- Tamarind : ½ of a marble shaped ball
- Cooking oil : ½ tsp
- Salt to taste
- Heat the cooking oil in the fry pan. Roast garlic cloves over low flame for a minute. Remove them off heat and transfer to a plate.Let it cool.
- Now return the fry pan to heat and maintain heat at low.Roast the dried red chilli’s till they turn golden color. Keep tossing them continuously.Do not let them burn. Remove them off heat and transfer to the plate and allow it to cool.
- Next add 1 tbsp of coriander seeds at low heat and fry the seeds till you can begin to change colour and the aroma of the seeds comes. Again toss them around continuously don’t let them burn. Transfer to the plate and let it cool.
- Similarly fry the sesame seeds till they begin to change colour and start popping. Transfer to the plate and let it cool.
- Lastly fry the grated copra/dry coconut till it starts to change in colour. Do not let it burn. Toss it continuously. Remove off the pan from heat and let the roasted copra /dried coconut cool down to room temperature.
- Once all the roasted ingredients have cooled down to room temperature, transfer them to the mixer and add the tamarind piece along with red chilli powder and salt to taste. Blend all the ingredients into a coarse powder or finer as you like.
- Once ready, transfer the chutney powder to an air-tight container and enjoy with Vada pava or with Sandwiches or spread it on the top of masala dosa and enjoy!
Once ready, transfer the chutney powder to an air-tight container
It can be stored in refrigerator up to 2 weeks.
This garlic chutney for vada pav is must try. Do try and pour your thoughts!
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