लसणीचे तिखट/ Lasun Chutney

Chutney can be dry or wet, the recipe that I am sharing today is a very popular Maharashtrian chutney. Since chutney has emerged as known condiment from India, when people think of chutney they always think about wet chutneys, but in India dry chutneys are as popular as wet ones.

This particular lasun chutney is quite popular in Maharashtra(state from western part of India), it is a spicy condiment in any Maharashtrian household. Very simple to make with less ingredients and can take any meal to a different level.

Now how can we modernize it and present it in different way? Well, this particular chutney can go really well on burgers! Yup you read it right, use it as is or mix it in mayo and you have got yourself a wonderful spread for your burger. It can go on toasted cheesy garlic bread, once the bread is out of the oven sprinkle this chutney for a little kick. Sprinkle some on prepared rice or even roasted potatoes. Sky is the limit when it comes to condiments like these.

Ingredients

2 cup shredded dry coconut

15 garlic cloves peeled

3 1/2 tsp red chili powder

Salt as per taste

Method

Dry roast coconut in a pan until very lightly toasted, color should not be changed.

Let it cool, when cooled completely add all the ingredients to the blender/mixer jar and pulse it.

Adjust the taste and add salt if needed, add more chili powder if you want it really spicy.

Alternatively you can also use mortar pestle, it enhances the flavor of chutney if used.

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