Lasun Chutney
A bold, dry garlic chutney from western India made with garlic, coconut, peanuts, and chili. It adds a spicy, nutty kick to bhakri, vada pav, dal rice, or simple everyday meals.
For 8 servings
- roast · ~4 min
Roast the coconut, peanuts, and cumin.
1.Heat a small pan over low heat.2.Add desiccated coconut and roast until lightly golden and aromatic, about 2 minutes.3.Add peanuts and cumin seeds, and roast for 1 to 2 minutes more.4.Transfer everything to a plate and let it cool completely.TIPKeep the heat low so the coconut browns evenly and does not burn. - mix · ~2 min
Grind the chutney.
1.Add the cooled roasted mixture to a small grinder jar.2.Add garlic, red chili powder, and salt.3.Pulse a few times to make a coarse, dry chutney.4.Scrape the sides and pulse again just until evenly mixed.TIPDo not add water. Lasun chutney should stay dry and crumbly. - serve
Serve the lasun chutney.
Transfer the chutney to a dry jar or bowl and serve with bhakri, roti, vada pav, or dal rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the roasted coconut and peanuts fully before grinding, or the chutney can turn pasty instead of dry.
- 2Pulse in short bursts and stop while the texture is still coarse; over-grinding releases peanut oil and makes it clump.
- 3Roast the desiccated coconut only to light golden, because it darkens quickly and can turn bitter fast.
- 4If your garlic cloves are very large or sharp, start with a little less and pulse, then adjust to taste.
- 5Store it only in a completely dry jar and always use a dry spoon to keep the chutney fresh longer.
- 6For serving with vada pav or bhakri, drizzle a few drops of oil on top to help the dry chutney cling better.
Adapt it for your goals.
Spicier
Increase the red chili powder or use a hotter variety for a more assertive vada pav-style kick.
milderMilder
Reduce the chili powder slightly and add a bit more coconut for a softer, nuttier balance.
low garlicLow-garlic
Use fewer garlic cloves if you want the peanut-coconut flavor to lead and the chutney to taste less sharp.
sesame addedSesame-added
Add a spoonful of roasted sesame seeds while grinding for extra nuttiness and a slightly richer dry texture.
Why this is on our healthy list.
Rich in Aromatic Spices
Garlic, cumin, and red chili bring strong flavor, so a little chutney can make simple meals more satisfying.
Contains Healthy Fats
Peanuts and coconut add natural fats that give the chutney staying power and help it feel hearty in small portions.
Plant-Based Energy Boost
The peanut and coconut base makes this a compact, flavorful accompaniment that pairs well with everyday Indian staples.
Frequently asked questions
It was likely ground too long or while the roasted ingredients were still warm. Let everything cool completely and pulse briefly.
