Tuesday

Spicy spread - Garlic Chutney

How indispensable is coconut in our cuisine? Just click on the last column in the index and decide for yourself. It is sprinkled on dry vegetable preparations like this one, ground with red chillies for wet curries like these or combined with jaggery for desserts such as this.

Maharashtrian cuisine uses desiccated coconut just as effectively - in spicy curries, pulaos and even chutneys. This garlic chutney is the preferred accompaniment to bhakri as well as the famous vada pav of Bombay. It is equally delicious on buttered slices of bread - a breakfast that will ensure you reaaally wake up and face the day!
Remember to keep socializing to the minimum afterwards - garlic isn't called the 'stinking rose' for nothing ;-)

garlicchutney

LASNICHI CHUTNEY (Dry Garlic Chutney)
(recipe from my brother in law)
2-3 cloves of garlic, peeled
1/2 cup grated, desiccated coconut
1 tbsp roasted peanuts (optional)
1/4 tsp tamarind paste
1/2 tsp red chilli powder or to taste
a pinch of sugar
salt to taste

Roast coconut on moderate heat until it is golden brown (taking care not to burn). Remove from heat and keep aside. Roast garlic cloves for 1-2 minutes.

Grind coconut and garlic along with remaining ingredients (except salt) into a coarse powder. Season with salt. Store in a clean, dry, air tight container (keeps for a month).
Wishing everyone a very Happy New Year!

23 Comments:

Blogger Sri said...

That's true...coconut is one indispensable ingredient. Thanks for recipe for lasnichi chutney.

4:02 PM  
Blogger archana said...

I am going to make it soon, thank you for the recipes. Your photos are always so vivid and beautiful. Enjoy the New Year !

7:08 PM  
Anonymous Coffee said...

This is lovely!!!!! Though I am not a maharashtrian... my MIL also makes this :) But without the tamrind... I must try your version next time. :)

9:20 PM  
Blogger Seema said...

Ashwini:
I luv this garlic chutney too and so very true , what all one can make from coconut...the list goes on and on isn't it... So much waiting to see all the entries for coconut
Cheers
Seema

9:25 PM  
Blogger Nidhi said...

Nice Picture Ashwini, and this recipe is new for me. Will try it soon. Thanks a lot for sharing!

9:30 PM  
Anonymous Anita said...

Happy New Year, Ashwini!

For all my planning, I couldn't post for JFI on the 1st!! But I will share the soup anyway...

11:36 PM  
Blogger Asha said...

Garlic chutney! Love it and thank you so much for the recipe Ashwini!:))

9:32 AM  
Anonymous RP said...

I am going to make it too..
Did you use copra or desiccated coconut? As far as I understood desiccated coconut is the dried grated coconut. Only the grated flesh is dried. Copra is dried too, but it is dried in whole(after cutting into two halves of course) and copra tastes very different than dessicated coconut. Coconut oil is made from copra. Am I right?
Please confirm. I badly want to make this. It looks so good in your picture.

9:57 AM  
Blogger Ashwini said...

Sri, Seema, Nidhi, Asha - thanks

Archana - happy new year to you too! Let me know how you like it

Coffee - The tamarind gives it a nice tang and cuts the garlicky flavor.

Anita - no problem, you have a couple of days left

RP - I used the dried, grated flesh that you get in Indian stores. I thought it was called copra too? Let me know if you try the chutney

11:59 AM  
Anonymous RP said...

Thank you ashwini. Hey you edited it. I am still not sure though.
One more question if you don't mind.
How do you roast the garlic? You add it to the pan after coconut? or do you put it on direct flame, or oven? Thanks a lot, and all the best with the round-up.

12:38 PM  
Blogger Ashwini said...

Hey RP, I thought I should make sure. Anyway realized that the words are used interchangeably.
I peeled the garlic and sauteed it in the same pan after removing the coconut. I dont think its necessary to really roast the garlic like one does in continental recipes. Just saute in the pan for a couple of minutes till they get a few brown spots and thats it. Let me know how you like it

1:26 PM  
Blogger Dilip said...

I love garlic chutney but not tried it with coconut before. I will certainly try...thanks for sharing...~smile~

4:50 PM  
Blogger Roopa said...

The chutney looks wonderful! Coconut and garlic, now that is a killer combination :) Thanks for sharing the recipe.

6:01 PM  
Blogger CHIC-HANDSOME said...

happy new year

6:03 PM  
Anonymous Bhargavi said...

Hi!!
HAPPY NEW YEAR!!
Have A Blessed New Year to u n ur family.
Good daY!

9:04 PM  
Anonymous Priya S&S said...

Our tenants(In India) from Sangli make this kind of chutney with lots of peanuts and sankeshwari mirchi. That stuff was tooooooooo HHHOT but yummy !

Will definetely try out your recipe.

9:07 PM  
Blogger Anjali said...

Hi Ashwini I have tagged you for a meme check out in my today's post.

4:07 AM  
Blogger Vini K said...

Hi Ashwini,

this looks absolutely great.will have to try this one.Can I use dry coconut for this or do I have to use fresh coconut?

8:51 AM  
Blogger Ashwini said...

Dilip, Roopa - thanks

CH, Bhargavi - to you too

Priya - I think this chutney gets hotter as you start going to the interiors of the state :-) I remember eating it in Kolhapur when we were traveling and I had steam coming out of my ears!!

Anjali - thanks, will get to it as soon as possible

Vini - dried coconut

11:45 AM  
Blogger Mallugirl said...

Ashwini, I was waiting for someone to blog this! I love this chutney with every thing.

8:50 AM  
Blogger Indian Recipes said...

hi

I have linked your recipe here Dry Garlic Chutney

4:53 PM  
Anonymous Archana said...

I like the photographs in your site and the garlic chutney. I made it and it came out great. Fantastic recipe, I even used it to spread on dosa's.
I am going to link your blog to my site as well. could we be mutual?
Archana
http://archanaskitchen.wordpress.com/

2:19 AM  
Anonymous Anonymous said...

How you find ideas for articles, I am always lack of new ideas for articles. Some tips would be great

3:33 PM  

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