Lasan ni Chutney
A fiery and pungent Gujarati garlic chutney that adds a powerful kick to any meal. Made with just a few simple ingredients, it's the perfect accompaniment to bajra rotla, thepla, or even as a spicy spread.
For 48 servings
In a small grinder jar or food processor, combine the peeled garlic cloves, Kashmiri red chili powder, regular red chili powder, salt, cumin powder, and coriander powder.
Pulse the mixture 5-6 times to coarsely chop the garlic and mix the spices. This prevents the garlic from releasing too much water at once.
Add the fresh lemon juice and peanut oil to the grinder. Blend until you achieve a thick, coarse paste. Scrape down the sides of the jar with a spatula halfway through to ensure even grinding.
Check the consistency. If the mixture is too dry and difficult to grind, add 1 teaspoon of water at a time and blend again. Be careful not to add too much water, as this is a semi-dry chutney.
Once you have the desired consistency, transfer the Lasan ni Chutney to a clean, dry, airtight glass jar. Let it rest for at least 30 minutes before serving to allow the flavors to meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic texture, use a stone mortar and pestle (khalbatto). It creates a coarse paste that is superior to a food processor.
- 2To control the spice level, adjust the amount of hot red chili powder. For a milder chutney, use only Kashmiri chili powder.
- 3Peanut oil is traditional and adds a lovely nutty flavor. You can also use sesame oil (til oil) for a different but equally authentic taste.
- 4To store for several weeks, press the chutney down firmly in the jar and pour a thin layer of oil on top. This creates a natural seal and preserves freshness.
- 5The chutney's flavor deepens and improves after a day, so it's an excellent make-ahead condiment.
- 6Ensure your garlic cloves are fresh, firm, and free from green sprouts for the best flavor.
Adapt it for your goals.
With Peanuts
Add 2-3 tablespoons of roasted, unsalted peanuts while grinding for a nutty flavor and thicker texture, similar to a Maharashtrian-style garlic chutney.
With CoconutWith Coconut
Incorporate 3-4 tablespoons of dry desiccated coconut (kopra) for a slightly sweeter, richer chutney that pairs well with South Indian dishes.
With Sesame SeedsWith Sesame Seeds
Add 2 tablespoons of toasted white sesame seeds for a nutty, earthy flavor and a boost of calcium.
Wet VersionWet Version
For a wetter chutney suitable for drizzling over snacks like dhokla or vada pav, increase the amount of water and oil slightly until you reach a pourable consistency.
Why this is on our healthy list.
Boosts Immunity
Garlic contains allicin, a compound known for its potent antibacterial and antiviral properties, which can help strengthen the immune system and fight off common infections.
Heart Health Support
Regular, moderate consumption of garlic has been linked to lower blood pressure and cholesterol levels, contributing to better cardiovascular health. The peanut oil also provides healthy monounsaturated fats.
Anti-inflammatory Properties
The active compounds in garlic and the capsaicin in chili powder possess anti-inflammatory effects, which can help reduce inflammation in the body.
Rich in Antioxidants
Both garlic and chili peppers are packed with antioxidants that help protect the body's cells from damage caused by free radicals, contributing to overall wellness.
Frequently asked questions
A 1-teaspoon serving (about 5g) of Lasan ni Chutney contains approximately 10-15 calories, primarily from the oil and carbohydrates in the garlic.
