Condiments

Lasanachi Chutney | लसणाची चटणी Maharashtrian Dry Garlic Chutney | Vada Pav Chutney

What is a Chutney?

Chutneys are condiments, accompaniments used in Indian Cooking which enhance the taste of food. There are chutneys used with meals, for snacks etc. Chutneys can be dry or wet. Few chutneys have a lentil base, while others like this Veg Peel Chutney have a vegetable base.

Some of the wet chutneys (check out 21 varieties of chutneys here that are served with Idli, Dosa, or any other Indian Breakfast dishes).

Some chutneys like this Green Coriander-Mint Chutney or the Dahiwali Hari Chutney (Mint chutney with yoghurt) are used as a dip alongside Tikki (patties), Samosas, savoury snacks, Chaat (Indian Street Food) ,  kebabs,  chaats and Bombay style sandwiches  etc.

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Each household has their own spice blend mix to make this, but I am sharing what my friend taught me. It’s a staple made at her house, and personally I love the taste.

How to use this chutney ?

Today’s dish is a dry Chutney (almost like a Spice powder) used with Bhakri, Thalipeeth or any flatbread. It can also be used as a filling in the famous Street food of Mumbai – Vada Pav.

Do let me know in the comments below how you would love to use this…

Let’s see how to make this.

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Ingredients used in this chutney

Garlic – heart friendly, helps cure acidity, pungent

Red Chillies – Whole red chillies 🌶 (a mix of spicy and Kashmiri) are used

Sesame Seeds – high in calcium and essential fatty acids.

Coconut – vegan friendly fat

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5 from 6 votes

Lasanachi Chutney | Maharashtrian Dry Garlic Chutney Powder

Course Side Dish, Spice Powders
Cuisine Indian
Keyword Chutney, Condiment,, Spice Powder
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 20 minutes
Servings 100 grams
Author Kalyani

Equipment

  • Bowl
  • Kadai
  • Ladle

Ingredients

  • 1/4 cup Dry Garlic flakes (or use 15 pods of whole, unpeeled garlic)
  • 1/4 cup Sesame seeds
  • 8 Nos. Dry Red Chillies
  • 1/4 cup Dry Coconut
  • 1 tsp salt
  • 1 tbsp Kashmiri Chilli Powder

Instructions

  • Dry Roast the sesame seeds and Dry Coconut (or Dessicated Coconut) in a pan separately till sesame splutters and dry coconut is just warm
  • Remove to a plate
  • In the same pan, add the chillies and dry roast till just warm (takes about 15 seconds)
  • Cool all roasted ingredients to room temperature
  • In a blender, first grind the chillies to a fine powder
  • Then add the sesame seeds, dry coocnut and blitz for 5-10 seconds
  • Finally add dry garlic (you may also use 15 fresh pods instead), salt and Kashmiri Red chilli powder. Blitz till coarsely powdered
  • Cool the mixture thoroughly and store in an airtight container. Stays good for a week or two under refrigeration

Notes

  1. Traditionally, fresh garlic pods are used in this recipe, but do not peel them. You may use also dried garlic flakes instead
  2. If the sesame seeds are already the toasted variety , you don’t need to toast them again
  3. Add the garlic(fresh or dried) at the end else the flavour would be lost.
  4. You may use Copra (Indian Dried coconut) in place of desiccated coconut. I find both work well. 
  5. You can use a mix of Kashmiri and spicy variety of red chilli if you don’t want this too spicy / pungent.  
  6. As this spice powder is made with coconut, its best stored refrigerated (esp. in tropical climates) in an airtight container.

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Adding this recipe to Sunday Funday Garlic Lovers Theme, hosted by Rebekah.

I would love to hear from you how you liked this recipe. Please take a moment to rate this recipe and leave any comment / questions you may have. I will try to answer them as soon as possible. If you have tried this recipe, don’t forget to tag me on Instagram @sizzlingtastebuds / Twitter @Sizzlngtastebds using the tag #SizzlingTastebuds.

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5 from 6 votes

Lasanachi Chutney | Maharashtrian Dry Garlic Chutney Powder

Course Side Dish, Spice Powders
Cuisine Indian
Keyword Chutney, Condiment,, Spice Powder
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 20 minutes
Servings 100 grams
Author Kalyani

Equipment

  • Bowl
  • Kadai
  • Ladle

Ingredients

  • 1/4 cup Dry Garlic flakes (or use 15 pods of whole, unpeeled garlic)
  • 1/4 cup Sesame seeds
  • 8 Nos. Dry Red Chillies
  • 1/4 cup Dry Coconut
  • 1 tsp salt
  • 1 tbsp Kashmiri Chilli Powder

Instructions

  • Dry Roast the sesame seeds and Dry Coconut (or Dessicated Coconut) in a pan separately till sesame splutters and dry coconut is just warm
  • Remove to a plate
  • In the same pan, add the chillies and dry roast till just warm (takes about 15 seconds)
  • Cool all roasted ingredients to room temperature
  • In a blender, first grind the chillies to a fine powder
  • Then add the sesame seeds, dry coocnut and blitz for 5-10 seconds
  • Finally add dry garlic (you may also use 15 fresh pods instead), salt and Kashmiri Red chilli powder. Blitz till coarsely powdered
  • Cool the mixture thoroughly and store in an airtight container. Stays good for a week or two under refrigeration

Notes

  1. Traditionally, fresh garlic pods are used in this recipe, but do not peel them. You may use also dried garlic flakes instead
  2. If the sesame seeds are already the toasted variety , you don’t need to toast them again
  3. Add the garlic(fresh or dried) at the end else the flavour would be lost.
  4. You may use Copra (Indian Dried coconut) in place of desiccated coconut. I find both work well. 
  5. You can use a mix of Kashmiri and spicy variety of red chilli if you don’t want this too spicy / pungent.  
  6. As this spice powder is made with coconut, its best stored refrigerated (esp. in tropical climates) in an airtight container.

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24 Comments

  1. Camilla M Mann

    I love making chutneys, but have never seen one like this. I’ll give it a shot. Thanks for sharing.

  2. Wendy Klik

    This sounds like a wonderful seasoning mixture. I can see using it on all kinds of grilled meats.

  3. Rebekah R Hills

    The amount of flavor this must pack – it sounds delicious!

  4. Amy's Cooking Adventures

    It’s always great to have a nice spice rub on hand!

  5. Niranjana Sankaranarayanan

    5 stars
    I love making podi and chutneys. It is packed with flavours and the colour of the chutney is so inviting. Will bookmark this recipe.

  6. sneha datar

    That’s a delicious chutney and a famous one too!

  7. Karen @Karen's Kitchen Stories

    This is such an interesting condiment! I definitely need to try it. Plus, the color is gorgeous.

  8. Mayuri Patel

    5 stars
    Love this Maharashtrian style dry garlic chutney. It is a versatile chutney to have at hand. The one I make is with peanuts instead of coconut. Would love to try Lasanchi Chutney with coconut.

  9. 5 stars
    I love lasoon chutney in all forms and we all have so many varieties. You are making me drool Kalyani, I want to have some vada pav now, with this spicy chutney

  10. Preethicuisine

    5 stars
    Kalyani this dry garlic chutney Maharashtrian style is so flavourful and versatile. I love this chutney powder. You have explained so well. I am thinking of vada pav now😉.

  11. Sasmita Sahoo

    5 stars
    ahaaa what a lovely color of this Maharashtrian style dry garlic chutney. Love to make this versatile chutney sometimes.

  12. 5 stars
    One of our favorite chutney is garlic chutney the maharashtrian style. I will not change a thing in this chutney.

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