Lasanachi Chutney | Maharashtrian Dry Garlic Chutney Powder
Lasanachi Chutney or Vada pav chutney is a dry chutney powder used as a spicy, pungent accompamiments to Bhakri, Rice, Thalipeeth and Vada Pav.
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
- Traditionally, fresh garlic pods are used in this recipe, but do not peel them. You may use also dried garlic flakes instead
- If the sesame seeds are already the toasted variety , you don't need to toast them again
- Add the garlic(fresh or dried) at the end else the flavour would be lost.
- You may use Copra (Indian Dried coconut) in place of desiccated coconut. I find both work well.
- You can use a mix of Kashmiri and spicy variety of red chilli if you don't want this too spicy / pungent.
- As this spice powder is made with coconut, its best stored refrigerated (esp. in tropical climates) in an airtight container.
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