What is a Chutney?
Chutneys are condiments, accompaniments used in Indian Cooking which enhance the taste of food. There are chutneys used with meals, for snacks etc. Chutneys can be dry or wet. Few chutneys have a lentil base, while others like this Veg Peel Chutney have a vegetable base.
Some of the wet chutneys (check out 21 varieties of chutneys here that are served with Idli, Dosa, or any other Indian Breakfast dishes).
Some chutneys like this Green Coriander-Mint Chutney or the Dahiwali Hari Chutney (Mint chutney with yoghurt) are used as a dip alongside Tikki (patties), Samosas, savoury snacks, Chaat (Indian Street Food) , kebabs, chaats and Bombay style sandwiches etc. If you are a fan of making Homemade spice powders, do check out this homemade BOmbay Sandwich Masala too
Each household has their own spice blend mix to make this, but I am sharing what my friend taught me. It’s a staple made at her house, and personally I love the taste.
How to use this chutney ?
Today’s dish is a dry Chutney (almost like a Spice powder) used with Bhakri, Thalipeeth or any flatbread. It can also be used as a filling in the famous Street food of Mumbai – Vada Pav.
Do let me know in the comments below how you would love to use this…
Let’s see how to make this.
Ingredients used in this chutney
Garlic – heart friendly, helps cure acidity, pungent
Red Chillies – Whole red chillies ???? (a mix of spicy and Kashmiri) are used
Sesame Seeds – high in calcium and essential fatty acids.
Coconut – vegan friendly fat
Lasanachi Chutney | Maharashtrian Dry Garlic Chutney Powder
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.
PIN FOR LATER
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PIN FOR LATER
Lasanachi Chutney | Maharashtrian Dry Garlic Chutney Powder
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.
I love making chutneys, but have never seen one like this. I’ll give it a shot. Thanks for sharing.
Thanks Camilla. Do try this, and am sure you would love it
This sounds like a wonderful seasoning mixture. I can see using it on all kinds of grilled meats.
Thank you, Wendy! yup that would taste so delish..
The amount of flavor this must pack – it sounds delicious!
Thank you.. it IS delish AND flavour packed..
It’s always great to have a nice spice rub on hand!
oh yes… this can be a great one
I love making podi and chutneys. It is packed with flavours and the colour of the chutney is so inviting. Will bookmark this recipe.
Thanks Niranjana..if you like making podis, do try this. am sure you would like it
That’s a delicious chutney and a famous one too!
yes, quite famous..
This is such an interesting condiment! I definitely need to try it. Plus, the color is gorgeous.
Thanks Karen.
Love this Maharashtrian style dry garlic chutney. It is a versatile chutney to have at hand. The one I make is with peanuts instead of coconut. Would love to try Lasanchi Chutney with coconut.
Thanks Mayuri. It is indeed versatile.. 🙂 I would love to check up your peanut version of this condiment…
I love lasoon chutney in all forms and we all have so many varieties. You are making me drool Kalyani, I want to have some vada pav now, with this spicy chutney
Thanks Renu.. vada pav, it is 🙂
Kalyani this dry garlic chutney Maharashtrian style is so flavourful and versatile. I love this chutney powder. You have explained so well. I am thinking of vada pav now????.
Thank you preethi. Vada pav is on our mind too :p
ahaaa what a lovely color of this Maharashtrian style dry garlic chutney. Love to make this versatile chutney sometimes.
Thank you, Sasmita. Do try
One of our favorite chutney is garlic chutney the maharashtrian style. I will not change a thing in this chutney.
awww. thanks Arch.. we loved it too