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Lahsoon Chutney (Dry)

A combination of pungent garlic and dried coconut, spiced up with a generous dose of red chilli powder.

Preparation Time: 10 mins

Cooking Time: 02 mins

Serves: 08.

Cuisine: Maharashtrian

Course: Chutneys/ Accompaniments

Ingredients and Quantity:

Garlic, roughly chopped- 125 gm.
Oil- 02 tsp.
Dried Coconut, grated- 125 gm.
Red chilli Powder – 30 gm. or as required.
Salt – To taste


  1. Heat the oil in a heavy bottomed non-stick pan, add the garlic and sauté on a medium flame for 02 minute.
  2. Switch off the flame, add the dried grated coconut and mix well.
  3. Transfer the mixture into a plate and allow it to cool completely. Once cooled, grind into a coarse powder along with the red chilli powder and salt.
  4. Store in an air-tight container. Use as required.

Chef Tips:

  1. You may use broiled whole red chillies of a spicer variety- 04 nos. with seeds if you want the chutney to be very spicy or deseeded if you want the chutney to be lesser spicy. Do not forget to discard the stem / stalk of the whole red chilli.
  2. You may use a combination of both broiled whole red chillies and Red chilli powder.
  3. You may add broiled, skinned and powdered peanuts- 01 tbsp. to the chutney.
  4. To further enhance the flavor you may add broiled and powdered white sesame seeds- ½ tsp.
  5. Shelf life of this chutney without adding peanuts and sesame seeds is 15 days as the peanuts and sesame seeds have high oil content and turn rancid .

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