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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.
Roast the peanuts and coconut separately. 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.
Roast the aromatics. 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.
Cool all ingredients completely. 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.
Grind the chutney. 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.
Store and serve. 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.
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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.
This maharashtrian recipe takes 25 minutes to prepare and yields 16 servings. At 52.48 calories per serving with 1.58g of protein, it's a beginner-friendly recipe perfect for condiment or side.
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.
For a nuttier flavor, add 2 tablespoons of white sesame seeds and dry roast them along with the coconut until they start to pop.
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.
Add 1 teaspoon of whole coriander seeds and roast them along with the cumin seeds for an added layer of earthy flavor.
Garlic, the star ingredient, contains allicin, a compound known to help manage blood pressure and cholesterol levels, contributing to cardiovascular wellness.
The potent antibacterial and antiviral properties of garlic can help strengthen the immune system and fight off common infections.
Spices like cumin seeds are known to stimulate the secretion of pancreatic enzymes, which are necessary for proper digestion and nutrient absorption.
Dry red chilies are a good source of antioxidants like Vitamin C and carotenoids, which help combat oxidative stress in the body.
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.
This usually happens for two reasons: either the ingredients were not cooled completely before grinding, or you ground the mixture continuously instead of pulsing. The heat from the motor and friction causes the peanuts and coconut to release their oils, creating a paste.
Absolutely. You can reduce the number of spicy dry red chilies and increase the number of mild Kashmiri chilies. Kashmiri chilies provide excellent color with minimal heat.
It's most famously known as the dry red chutney sprinkled inside a Vada Pav. It's also a classic accompaniment to Maharashtrian flatbreads like Bhakri and Thalipeeth, or simply served with dal and rice for a spicy kick.
In moderation, yes. Garlic is renowned for its health benefits, including supporting heart health and boosting immunity. The chutney also provides healthy fats from coconut and peanuts. However, it is high in sodium and spice, so it should be consumed in small quantities.
One serving of 1 tablespoon (approximately 14 grams) contains around 50-55 calories, primarily from the coconut and peanuts.