Lasun Chutney
A fiery and pungent dry chutney made with garlic, red chilies, and coconut. This Maharashtrian classic is the perfect spicy kick for Vada Pav, Bhakri, or sprinkled over snacks.
For 16 servings
5 steps. 7 minutes total.
- 1
Roast the peanuts and coconut separately
- a.Heat a heavy-bottomed pan over medium-low heat. Add the raw peanuts and dry roast, stirring frequently, for 3-4 minutes until they are fragrant and have light brown spots. Remove them from the pan and set aside. In the same pan, add the desiccated coconut and roast for 1-2 minutes, stirring continuously, until it turns a light golden brown. Be vigilant as coconut can burn quickly. Remove and set aside with the peanuts.
- 2
Roast the aromatics
- a.Add 1 tsp of oil to the same pan. Once warm, add the peeled garlic cloves and both types of dry red chilies. Sauté on low heat for 4-5 minutes. The garlic should develop light golden spots and become fragrant, and the chilies should become crisp. Add the cumin seeds and sauté for another 30 seconds until they release their aroma.
- 3
Cool all ingredients completely
- a.Turn off the heat and transfer the garlic-chili mixture to the same plate as the peanuts and coconut. Spread everything in a single layer to cool down to room temperature. This step is crucial for a dry chutney with a long shelf life and will take about 10-15 minutes.
- 4
Grind the chutney
- a.Once all the roasted ingredients are completely cool, transfer them to a grinder jar or food processor. Add the salt. Secure the lid and grind using the pulse function in short 2-3 second bursts. Scrape down the sides if needed. Continue pulsing until you achieve a coarse, crumbly powder. Avoid grinding continuously, as this will release oils and turn the mixture into a paste.
- 5
Store and serve
- a.Transfer the prepared Lasun Chutney to a clean, dry, airtight glass jar. It can be stored at room temperature for up to a month. Serve sprinkled over vada pav, with bhakri (millet flatbread), or as a side with dal and rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a balanced flavor and vibrant color, use a mix of spicy chilies (like Guntur) and mild, colorful chilies (like Kashmiri).
- 2The cooling step is non-negotiable. Grinding warm ingredients will introduce moisture and oils, resulting in a pasty texture and shorter shelf life.
- 3Pulsing the grinder is key. Continuous grinding will heat the nuts and coconut, causing them to release oil and form a clump.
- 4Never add water while grinding. This is a dry chutney, and any moisture will spoil it quickly.
- 5Adjust the amount of garlic and chilies to your personal preference for pungency and heat.
- 6Store the chutney in a glass jar rather than plastic for better longevity and to prevent odor absorption.
Adapt it for your goals.
Tangy Version
Add 1 teaspoon of amchur (dry mango powder) or a very small, pea-sized piece of tamarind (seedless) during the grinding process for a subtle tangy note.
With Sesame SeedsWith Sesame Seeds
For a nuttier flavor, add 2 tablespoons of white sesame seeds and dry roast them along with the coconut until they start to pop.
Nut Free VersionNut-Free Version
Omit the peanuts entirely. You can replace them with an equal amount of roasted sesame seeds or simply leave them out for a more garlic-forward chutney.
With Coriander SeedsWith Coriander Seeds
Add 1 teaspoon of whole coriander seeds and roast them along with the cumin seeds for an added layer of earthy flavor.
Why this is on our healthy list.
Supports Heart Health
Garlic, the star ingredient, contains allicin, a compound known to help manage blood pressure and cholesterol levels, contributing to cardiovascular wellness.
Boosts Immunity
The potent antibacterial and antiviral properties of garlic can help strengthen the immune system and fight off common infections.
Aids Digestion
Spices like cumin seeds are known to stimulate the secretion of pancreatic enzymes, which are necessary for proper digestion and nutrient absorption.
Rich in Antioxidants
Dry red chilies are a good source of antioxidants like Vitamin C and carotenoids, which help combat oxidative stress in the body.
Frequently asked questions
When stored in a clean, dry, airtight container at room temperature, this dry chutney stays fresh for up to a month. Ensure you always use a dry spoon to serve it.