Thursday, 4 August 2011

Lasun Chutney,Garlic chutney for Vada pav,sukha khobra lasun mirchi chutney

A traditional Maharashtrian recipe. Dry coconut imparts a nutty and oily taste to the chutney. This chutney is also popularly known as vada pav chutney.Maharashtrian cuisine uses desiccated coconut just as effectively - in spicy curries and even chutneys. This garlic chutney is the preferred accompaniment to bhakri as well as the famous vada pav of Bombay.


1/3 cup garlic (lehsun) cloves, peeled
1/4 cup grated dry coconut (kopra)

2 tbsp chilli powder
1 tsp oil

Handful of Sesame seeds( roasted) (OPTIONAL)
salt to taste

  1. Heat the oil in a pan and sauté the garlic and coconut for 2 to 3 minutes over a medium flame.
  2. Cool, combine all the ingredients in a blender and grind till it is a smooth paste.
  3. Use as required.

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