Are you looking for a simple way to add a punch of flavour to your everyday meals? This Lasun Chutney, or Spicy Garlic Chutney, is the perfect answer! It’s a popular condiment in Indian, especially Maharashtrian, cuisine, known for its bold, spicy, and tangy taste. This recipe, inspired by the one from the “Maharashtrian Recipes” channel, will show you how to make a delicious garlic chutney that can make any meal ten times tastier. It’s surprisingly easy to make and uses simple ingredients you probably already have. Whether you’re a beginner cook or just want to try something new, this easy garlic chutney recipe will quickly become a favourite in your kitchen.
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Ingredients List:
- 100g Garlic (Lasan), peeled and coarsely crushed (it’s important not to make a fine paste)
- 1/2 cup+ Thick Curd (Dahi), not sour
- Red Chilli Powder (to taste; you can use a mix of spicy and colour, like Kashmiri)
- 1/2 small spoon Chaat Masala
- 1/2 small spoon Amchur Powder (Dry Mango Powder)
- Less than 1/2 a small spoon of Garam Masala
- A pinch of Black Salt (Kala Namak)
- Less than 1/2 small spoon Turmeric Powder (Haldi)
- 1 small spoon Coriander-Cumin Powder (Dhaniya-Jeera)
- Less than 1/2 small spoon Roasted Cumin Powder
- Regular Salt (to taste)
- 2-3 spoons of Water
- 2-3 tbsp Oil
- A pinch of Asafoetida (Hing)
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Step-by-Step Instructions:
- Prepare the Garlic: First, make sure your 100g of peeled garlic is coarsely crushed. It should have some texture, not be a smooth paste.
- Make the Spice Mix: In a bowl, take the thick, non-sour curd. Add all the dry spice powders to it: red chilli powder, chaat masala, amchur powder, garam masala, black salt, turmeric, coriander-cumin powder, roasted cumin powder, and regular salt.
- Combine: Mix everything very well, making sure to break up any lumps from the curd. Add about 2-3 spoons of water to this mixture and stir again to form a smooth paste.
- Cook the Garlic: Heat the oil in a kadhai or pan until it’s properly hot. Add a pinch of asafoetida (hing). A moment later, add crushed garlic.
- Sauté: Sauté the garlic on a high flame for about one minute. Cook it well until it’s fragrant and slightly changes colour, but be careful not to burn it.
- Add the Curd Mixture: Turn the gas flame to low and carefully pour the curd and spice mixture into the pan. You can add a little more water to your bowl to rinse out any remaining masala paste and add that to the pan as well.
- Stir Continuously: This is a crucial step! Turn the flame to high and stir the chutney continuously for two minutes. Do not stop stirring, as this prevents the curd from splitting or curdling.
- Simmer: After two minutes of stirring on high, lower the flame and let the chutney cook.
- Finish: Cook until the chutney is done. Don’t make it too dry; it should have a thick, sauce-like consistency. It will thicken more as it cools down. Your delicious Lasun Chutney is ready!
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Cooking Tips for Better Results:
- Crush, Don’t Paste: The most important tip for this recipe is to coarsely crush the garlic. A smooth paste will not give you the right texture.
- Use Fresh, Thick Curd: For the best creamy results, use thick curd (dahi) that is not sour. Sour curd will make the entire chutney too tangy.
- Stir, Stir, Stir: When you add the curd mixture to the hot oil, you must stir it continuously for the first couple of minutes on a high flame. This is the secret to a smooth chutney that doesn’t curdle.
- Don’t Over-dry: Remember to turn off the heat when the chutney is still a bit liquid. It will set and become much thicker as it cools.
Variations:
- With Onion: For a slightly different flavour, you can add 2 spoons of very finely chopped onion to the hot oil right before you add the garlic.
- With Peanuts: To add a nutty flavour and texture, mix in 3-4 spoons of coarsely crushed roasted peanuts (skins removed) while the chutney is cooking.
- Vegan Version: To make this recipe vegan, simply replace the dairy curd with a thick, unsweetened, plant-based yogurt, such as cashew or almond yogurt.
- Kids-Friendly Version: This chutney is quite spicy. For kids, you can drastically reduce the hot chilli powder and use only Kashmiri red chilli powder, which gives colour but not heat.
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Serving Suggestions:
- This Lasun Chutney is a fantastic side dish that can make any meal more exciting. It tastes wonderful with:
- Bhakri (millet flatbread)
- Chapati or Roti
- Plain Rice and Dal
- Parathas
- As a spread for sandwiches
FAQs (Frequently Asked Questions):
Q1: My chutney curdled! What went wrong?
Ans: This usually happens for two reasons: your curd was too sour, or you didn’t stir continuously when you added the curd mixture to the hot pan. Make sure to use fresh, thick curd and stir constantly for the first 2 minutes!
Q2: How long can I store this Lasun Chutney?
Ans: Since this chutney is made with curd, it’s best eaten fresh. You can store it in an airtight container in the refrigerator for 2-3 days.
Q3: Can I use pre-made garlic paste from a jar?
Ans: For the best authentic texture, this recipe strongly recommends using freshly crushed garlic. A smooth, store-bought paste will change the chutney’s final texture and flavour.
Q4: Is this chutney very spicy?
Ans: Yes, it is meant to be spicy! However, you can easily control the heat. Use less of the “hot” red chilli powder and more of the “Kashmiri” red chilli powder, which is used for its bright red colour.
Also Read – Easy Mirchu Recipe: Maharashtrian Green Chilli Stir-fry
Best Lasun Chutney Recipe (Spicy Garlic Chutney)
Ingredients
- 100 g Garlic (Lasan), peeled and coarsely crushed (It's important not to make a fine paste)
- 1/2 cup+ Thick Curd Dahi, not sour
- Red Chilli Powder to taste; you can use a mix of spicy and colour, like Kashmiri
- 1/2 small spoon Chaat Masala
- 1/2 small spoon Amchur Powder Dry Mango Powder
- Less than 1/2 a small spoon of Garam Masala
- A pinch of Black Salt Kala Namak
- Less than 1/2 small spoon Turmeric Powder Haldi
- 1 small spoon Coriander-Cumin Powder Dhaniya-Jeera
- Less than 1/2 small spoon Roasted Cumin Powder
- Regular Salt to taste
- 2-3 spoons of Water
- 2-3 tbsp Oil
- A pinch of Asafoetida Hing
Instructions
- Prepare the Garlic: First, make sure your 100g of peeled garlic is coarsely crushed. It should have some texture, not be a smooth paste.
- Make the Spice Mix: In a bowl, take the thick, non-sour curd. Add all the dry spice powders to it: red chilli powder, chaat masala, amchur powder, garam masala, black salt, turmeric, coriander-cumin powder, roasted cumin powder, and regular salt.
- Combine: Mix everything very well, making sure to break up any lumps from the curd. Add about 2-3 spoons of water to this mixture and stir again to form a smooth paste.
- Cook the Garlic: Heat the oil in a kadhai or pan until it's properly hot. Add a pinch of asafoetida (hing). A moment later, add crushed garlic.
- Sauté: Sauté the garlic on a high flame for about one minute. Cook it well until it's fragrant and slightly changes colour, but be careful not to burn it.
- Add the Curd Mixture: Turn the gas flame to low and carefully pour the curd and spice mixture into the pan. You can add a little more water to your bowl to rinse out any remaining masala paste and add that to the pan as well.
- Stir Continuously: This is a crucial step! Turn the flame to high and stir the chutney continuously for two minutes. Do not stop stirring, as this prevents the curd from splitting or curdling.
- Simmer: After two minutes of stirring on high, lower the flame and let the chutney cook.
- Finish: Cook until the chutney is done. Don't make it too dry; it should have a thick, sauce-like consistency. It will thicken more as it cools down. Your delicious Lasun Chutney is ready!
