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 ;-)
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).
(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!
That's true...coconut is one indispensable ingredient. Thanks for recipe for lasnichi chutney.
ReplyDeleteI am going to make it soon, thank you for the recipes. Your photos are always so vivid and beautiful. Enjoy the New Year !
ReplyDeleteThis is lovely!!!!! Though I am not a maharashtrian... my MIL also makes this :) But without the tamrind... I must try your version next time. :)
ReplyDeleteAshwini:
ReplyDeleteI 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
Nice Picture Ashwini, and this recipe is new for me. Will try it soon. Thanks a lot for sharing!
ReplyDeleteHappy New Year, Ashwini!
ReplyDeleteFor all my planning, I couldn't post for JFI on the 1st!! But I will share the soup anyway...
Garlic chutney! Love it and thank you so much for the recipe Ashwini!:))
ReplyDeleteI am going to make it too..
ReplyDeleteDid 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.
Sri, Seema, Nidhi, Asha - thanks
ReplyDeleteArchana - 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
Thank you ashwini. Hey you edited it. I am still not sure though.
ReplyDeleteOne 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.
Hey RP, I thought I should make sure. Anyway realized that the words are used interchangeably.
ReplyDeleteI 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
I love garlic chutney but not tried it with coconut before. I will certainly try...thanks for sharing...~smile~
ReplyDeleteThe chutney looks wonderful! Coconut and garlic, now that is a killer combination :) Thanks for sharing the recipe.
ReplyDeletehappy new year
ReplyDeleteHi!!
ReplyDeleteHAPPY NEW YEAR!!
Have A Blessed New Year to u n ur family.
Good daY!
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 !
ReplyDeleteWill definetely try out your recipe.
Hi Ashwini I have tagged you for a meme check out in my today's post.
ReplyDeleteHi Ashwini,
ReplyDeletethis looks absolutely great.will have to try this one.Can I use dry coconut for this or do I have to use fresh coconut?
Dilip, Roopa - thanks
ReplyDeleteCH, 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
Ashwini, I was waiting for someone to blog this! I love this chutney with every thing.
ReplyDeletehi
ReplyDeleteI have linked your recipe here Dry Garlic Chutney
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.
ReplyDeleteI am going to link your blog to my site as well. could we be mutual?
Archana
http://archanaskitchen.wordpress.com/
How you find ideas for articles, I am always lack of new ideas for articles. Some tips would be great
ReplyDelete