Dry Coconut Garlic Chutney

The Dry Coconut Garlic Chutney(Lasun – Khobra chutney) is a staple in a Maharashtrian household. Lasun is garlic and khobra is coconut in Marathi Lasanchi chutney is a spicy and piquant chutney made in minutes and with just few ingredients. Whenever I am too tired to make veggie, this chutney has always come to my rescue; whether it is with simple varan bhaat tup ( dal rice with ghee) or khichdi or even with chapatis and bhakaris. This simple yet delectable Dry Coconut Garlic Chutney definetly elevates your food to the next level.

The main ingredient are coconut and garlic (obviously), red chilli powder, sugar, salt and little oil. That’s it and your chutney is ready. I have tried this chutney using desiccated coconut and I was quite happy with the outcome.

Generally, while making lasun- khobra chutney, my mom mixes everything and then pounds it (depending on the quantity) or grinds to a coarse dry mixture and then sauté it in oil. There is no one way to make garlic – coconut chutney and the recipes will vary from one household to the other. While some add peanuts and sesame seeds which give the chutney as nuttier taste. This is totally optional though. If you don’t like the taste and flavour of raw garlic , you can sauté the garlic in oil until then rawness goes away and then grind it along coconut and the remaining spices. The choice is yours.

Both the flavors of coconut and garlic is felt distinctly in this chutney. The spice and heat comes from red chili powder. I have used Kashmiri red chili powder to give a bright deep red color to the chutney. The sugar balances the flavours. This Chutney has a long shelf life and you’ll find that it is a great way to elevate your meals.

Is it the same as the vada pav chutney?

You can use this chutney as a side to Vada Pav, to samosa or even with pakodas/ Kanda Bhaji. However, the vada -pav sellers make a slightly different version of this chutney. The special ingredient in that recipe is the fried the besan ka chura (fried gram-flour bits) that is left over after frying the Batata Vadas! This is the secret ingredient of the street side vendors and gives the garlic chutney that extra punch. You can read more about it here.

What can I pair this chutney with?

You can simply eat this chutney with Dal – Bhaat -Tup (Rice, dal and ghee), or even with chapatis, or as mentioned above as an accompaniment to Vada Pav, Kanda bhaji, samosa. This chutney pair’s well with methi thepla. You can also pair these with thikat mithache chapati (spicy chapati) or Puri. This recipes goes well with bhakaris,(Our weekend breakfast at our granny’s home) Pithala (Maharashtrian recipe made from gram flour), khichdi and parathas.

Some tips to make the chutney:

1. Instead of desiccated coconut, you could use  Sukha khobra (dried coconut pieces) or freshly grated coconut. If you are using freshly grated coconut, make sure to roast it till it is completely dry.
2. It is a personal preference but you can Dry roast the chutney. But I roast it in oil. I love the texture of the chutney like this.
3. Remember to do this on a low flame so that you do not dry out the chutney completely or burn it. Sautéing in oil reduces the pungency of garlic.

Dry Coconut Garlic Chutney

Recipe by Samrudhi MaheshCourse: Side dish, condimentsCuisine: MaharastrianDifficulty: Easy

Prep time

5

minutes

Cooking time

5

minutes

Total time

10

minutes

This spicy and piquant chutney made in minutes and with just few ingredients.

Ingredients

• 1 and 1/2 cup dry coconut

• 20-25 garlic cloves

• 2 tablespoon red chilli powder or as required

• 1 tablespoon oil
  

• 1/2 tablespoon sugar

• Salt as required

Directions

• Add the coconut, garlic, red chili powder, sugar, salt into the mixer jar. Do not blend it continuously. Give it a short pulse and turn off the mixer. Remember to scrape the side in between with the help of a spoon. Close the lid and blend again.
• Grind to a coarse or semi-fine mixture.
• In a pan, heat oil on a low flame. Add your grinded chutney to it and sauté the chutney in hot oil for 2-3 minutes. Remember to do this on a low flame so that you do not dry out the chutney completely or burn it. Sautéing in oil reduces the pungency of garlic.
• Spoon the dry garlic chutney in a small glass jar or bowl. Your chutney is ready.

Notes

• Do not blend it into fine powder. The chutney should have a little coarse texture.

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