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Lasnachi Chutney

Lasnachi chutney or garlic chutney is a regular condiment in all the Maharashtrian houses. The spicy condiment made with coconut , spices and garlic ( garlic being the prominent flavor) is always in stock for us. It goes well with any meal , and is also used as a chutney with Vada Pav.

This chutney has always been a part of regular meals at my house. It is an awesome condiment to spice up any regular meal. The main flavor is that of garlic and the red color comes from the dried red chili.

The recipe is really simple . We just have to put together the ingredients and blend. This spicy chutney , is served drenched in oil ( traditionally groundnut oil ) and enjoyed with any meal. I even love to have it with plain Roti as evening snack!

This is one and the only chutney that we are allowed to have during the first few months after delivery. The only difference being that very less red chili is added while preparing it . It is considered to be very healthy and to aid in recovery and lactation. This one line from our elders has made us eat so many things , that otherwise don’t agree with our taste buds. But that’s a topic for a completely different post , right?

Sharing with you the recipe for this awesome Lasnachi chutney!

Print Recipe
Lasnachi Chutney
Course condiments
Cuisine maharashtrian
Prep Time 10 minutes
Servings
cup
Ingredients
Course condiments
Cuisine maharashtrian
Prep Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. In a small jar of a mixer grinder , take cloves of garlic , coconut , cumin seeds, red chili and salt. Blend to get a dry coarse powder.
  2. Store the chutney in an air-tight container at room temperature. It stays good for 4-5 days.
  3. Serve with any meal , with a teaspoon of oil. Mix and relish it with any meal!
Recipe Notes

TIPS

If the dry green chili are not crisp, dry roast them on a hot tawa. This helps in proper blending of the chutney.

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