Lasun (Garlic) Dry Chutney

My husband has been pestering me to make this chutney for a while now. Although freely available in the market, he wanted home-made chutney. I have been putting off making this chutney only because I really don’t like the process of grating the dry coconut. It’s a daunting and really slow task.

Today I finally made it, and he is one happy bloke. Thanks to Sahana for the recipe.


  • 1 half dry coconut (sukka khobra)
  • 2 tbsp sesame seeds (I always prefer the unpolished variety)
  • 5 dry red chillies (or more if you like it hot)
  • 15 to 20 smallish pods of garlic
  • 1 tbsp vegetable oil
  • 1 tsp Kashmiri red chilli powder (for the lovely red color)
  • salt to taste

Dry roast the dry coconut, sesame seeds and red chillies separately. Keep stirring to avoid burning.

Heat the oil and add the garlic and roast till the pods turn slightly brown.

Dry grind them along with Kashmiri red chilli powder and salt. 

Serve with a little oil, as an accompaniment to paranthas, or jowar or bajra bhakri.

Happy Cooking!


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