Katdare Lasun Chutney (लसूण चटणी)

About Lasun Chutney (Garlic Dry Coconut Chutney) 

Coconut is an important ingredient in Maharashtrian cooking. Combining it with garlic and red chilies creates a powerful, zesty, mouthwatering chutney. While some garlic chutneys are in the form of a thick paste, Katdare Lasun chutney is the traditional dry chutney made from just four ingredients.

Why Buy Katdare Lasun Chatni?

Katdare lasun khobra chutney is made from fresh, aromatic ingredients following a traditional recipe to maintain the original taste. The lasun chutney uses the best quality copra (dry coconut) and fiery red chilies that give the chutney its superb color and taste. All ingredients are coarsely ground for the perfect consistency. It does not contain any added sugar, food colors, or preservatives. Katdare brings clean and healthy food to your table. Order Chutney here

Offers and Additional Information

Katdare Garlic dry coconut chutney is available in a variety of quantities. You can purchase packets of 200gm, 100gm, or 50gm based on your requirements. It has a shelf life of 4 months and can be stored in a cool, dry place after opening. It does not need any refrigeration. Order लसूण चटणी Online.

There are multiple health benefits of Garlic. It is largely used in cooking owing to its anti-inflammatory and antioxidant properties. It is a natural medicine against cough and cold. It lowers blood pressure, and cholesterol and reduces the risk of stroke. It is also good for the stomach. So, many households include lasun chutney in daily meals.

Lasun Chutney Ingredients

    • Dry Coconut
    • Garlic
    • Red Chilly
    • Salt

Lasun Chutney Recipe

Ingredients:

• 1 cup peeled garlic cloves
• 1 cup grated dry coconut
• 8-10 dried red chillies (adjust according to spice preference)
• 1 tablespoon tamarind pulp
• 1 tablespoon sesame seeds
• 1 tablespoon peanuts
• 1 tablespoon oil
• Salt to taste
• Water (as needed)

Instructions:

Roasting:

• Heat a pan over medium heat. Add oil and let it heat.
• Add peeled garlic cloves and roast until they turn golden brown. Remove and set aside.
• In the same pan, roast grated dry coconut until it becomes slightly brown. Set it aside.

Roasting Spices:

• In the pan, add dried red chilies, sesame seeds, and peanuts. Roast until peanuts are golden brown.
• Be cautious not to burn the spices, as it can make the chutney bitter.

Blending:

• In a blender, add the roasted garlic, dry coconut, red chilies, sesame seeds, peanuts, tamarind pulp, and salt.
• Blend the ingredients into a coarse or smooth paste, depending on your preference. Add water gradually to achieve the desired consistency.

Adjusting Flavors:

• Taste the chutney and adjust the salt and spice levels according to your liking. You can add more tamarind for tanginess.

Tempering (Optional):

• Heat a small amount of oil in a pan. Add mustard seeds and let them splutter. Pour this tempering over the chutney for added flavor.

Storing:

• Store the Lasun Chutney in an airtight container in the refrigerator. It stays fresh for a week.

Serving Suggestions:

• Lasun Chutney pairs well with various Indian snacks like vada pav, bhajiyas, or can be served with dosa, idli, or even plain rice.
• You can also use it as a spread for sandwiches or wraps.