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Dry Garlic Chutney / Lahsun Chutney

May 7, 2016 By Priya Shiva 19 Comments

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When your house is filled with the smell of frying garlic, you know that something good is getting cooked.. I prepared Dry garlic chutney today or better known as lahsun chutney in India. It is popularly used as a side dish with Vada Pav. So, now you know why why I prepared this dry garlic chutney today :)..

vada pav

I’m not sharing the recipe for vada pav as yet. I know its not fair and I’m teasing you all but you all need to wait for the complete recipe of Vada Pav. I’m going to share the chutney recipe today and will ask you all to stay hooked to my blog as many new things coming up on my blog soon..

garlic cloves

I love the smell of garlic wafting through my house. If you don’t cook with garlic, you really missing something big. Just stop by a store, pick up a garlic and smell it. Isn’t it heavenly? Mmmmmmm garlic….. So, here’s a recipe for Dry garlic chutney. I can think of various ways to use it like in curry, mix it with idli or you can even use it as a seasoning over your pizza :)..

dry garlic chutney recipe

 

Dry Garlic Chutney / Lahsun Chutney
Recipe Type: Chutney
Cuisine: Indian
Author: Priya Shiva
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Make a spicy dry chutney with flavors of garlic.
Ingredients
  • Garlic cloves – 1/4 cup
  • dry desiccated coconut – 1/2 cup
  • Dried Kashmiri red chillies – 10
  • Dried Coriander seeds : 1 tbsp
  • Peanuts – 1 tbsp
  • Salt as per taste
  • Vegetable oil – 1 tsp
Instructions
  1. Dry roast peanuts on low flame for few minutes. Let it cool down and remove the skin.
  2. Roast red chillies, coriander seeds on low flame for few minutes. Transfer in a bowl and let it cool down.
  3. Add 1 tsp oil and fry garlic lightly. Add desiccated coconut and fry on low flame till it turns light brown.
  4. Spread all ingredients in a plate and let it cool down completely.
  5. Add all ingredients in your food processor and grind it to make a coarse powder. Add salt while grinding.
  6. Spread the powder on a plate and 10 minutes.
  7. You can store this in an air-tight container and use it as per your requirement.
3.5.3208

 

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Filed Under: Chutney, Sauce & Dips Tagged With: chutney, dry garlic chutney, Easy Chutney recipes, garlic

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Comments

  1. beena says

    May 8, 2016 at 9:32 am

    Delicious podi

    Reply
    • Priya Shiva says

      May 8, 2016 at 2:23 pm

      Thank you Beena πŸ™‚

      Reply
  2. Sowmya says

    May 8, 2016 at 10:55 am

    I love garlic . Sadly, my in laws and hubby don t eat garlic… so i don t get to cook it here. Will try this Podi for sure when I come to Coimbatore.

    Reply
    • Priya Shiva says

      May 8, 2016 at 2:24 pm

      Aaw. I know how you must be missing garlic..

      Reply
  3. Elizabeth says

    May 8, 2016 at 11:30 am

    Mmm I do love garlic, me! I have to try this – what a great condiment idea!

    Reply
    • Priya Shiva says

      May 8, 2016 at 2:24 pm

      Thank you πŸ™‚

      Reply
  4. Rafeeda says

    May 8, 2016 at 11:33 am

    I can literally get the smell of the garlic. I love the smell while frying in oil… the chutney sounds very interesting…

    Reply
    • Priya Shiva says

      May 8, 2016 at 2:24 pm

      Thank you Rafee πŸ™‚

      Reply
  5. Ronda J Eagle says

    May 8, 2016 at 2:39 pm

    I love garlic and cook with it often but have never considered a chutney. We will have to remedy that!

    Reply
    • Priya Shiva says

      May 8, 2016 at 2:42 pm

      You will love this Ronda. Try it out πŸ™‚

      Reply
  6. Bintu | Recipes From A Pantry says

    May 8, 2016 at 2:47 pm

    Frying garlic defo signifies somethign good going on. I would love to try this.

    Reply
    • Priya Shiva says

      May 8, 2016 at 4:42 pm

      Thank you πŸ™‚

      Reply
  7. Charla @ That Girl Cooks Healthy says

    May 8, 2016 at 4:29 pm

    Awesome! This might sound strange but upon reading the ingredients list I automatically envision myself using this recipe as a coating. It might be due in part to the coconut and peanuts, the course texture would probably work as a good fish/meat coating.

    Reply
    • Priya Shiva says

      May 8, 2016 at 4:43 pm

      I’m sure it will work wonders Charla <3

      Reply
  8. themoonstone says

    May 8, 2016 at 6:16 pm

    Looks awesome Priya ! Will try this one.

    Reply
    • Priya Shiva says

      May 8, 2016 at 6:50 pm

      Thank you πŸ™‚

      Reply
  9. Swayam says

    May 8, 2016 at 8:59 pm

    Such a must in Indian kitchens! Love this. We add this in some ghee rice too. Super yumm. This looks perfect Priya

    Reply
    • Priya Shiva says

      May 9, 2016 at 6:42 am

      Thank you πŸ™‚

      Reply

Trackbacks

  1. Batata Vada and Vada Pav Recipe - PRIYA KITCHENETTE says:
    May 19, 2016 at 4:12 pm

    […] Dry Garlic Chutney / Lahsun Chutney […]

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My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read More…



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