Are you looking for a zesty side dish to spice up your daily meals? The Lasun Aagal recipe is a hidden gem from Maharashtrian cuisine that packs a flavorful punch. This dish combines the smoky aroma of roasted garlic with the sour tang of Kokum Aagal (Kokum juice extract) and a hint of sweetness. It is a “Chatpatit” (tangy and spicy) condiment that goes perfectly with Bhakri or Chapati.
Unlike traditional chutneys, Lasun Aagal uses roasted ingredients to create a rustic, smoky flavour profile. It is incredibly easy to make and requires only a handful of ingredients like fresh garlic heads, chopped green chillies, and kokum concentrate. If you love bold flavours, this roasted garlic chutney variation will become your new favourite accompaniment!
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Ingredients List:
- Garlic: 4-5 whole Garlic heads (large size preferred).
- Green Chillies: 4-5 spicy green chillies (Chopped & Roasted).
- Kokum Aagal: 7-8 tbsp (unsweetened Kokum juice extract).
- Sugar: 1 tbsp (powdered sugar works best).
- Salt: 2-3 pinches (or to taste).
- Oil: 1/2 tsp (optional, for roasting chillies).
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Step-by-Step Instructions:
- Roast the Garlic: Take the whole garlic heads (do not peel them yet). Roast them on a tawa (griddle) until the outer skin turns black and the cloves inside become soft. Turn them occasionally for even roasting.
- Roast the Chopped Chillies: Heat a small pan or tawa. Add the chopped green chillies (with a drop of oil if preferred) and roast them until they get slightly charred and smoky spots appear.
- Peel the Garlic: Allow the roasted garlic heads to cool slightly. Peel the skin off the cloves; they should be soft and mushy inside.
- Mash the Ingredients: In a bowl (or a mortar and pestle), take the roasted garlic cloves and the roasted chopped green chillies. Smash them roughly. You want a coarse texture, not a fine paste.
- Prepare the Aagal Mixture: In a separate small bowl, mix the Kokum Aagal with the powdered sugar. Stir well until the sugar dissolves completely.
- Combine the Mixture: Pour the sweetened Kokum Aagal mixture over the mashed garlic and chillies. Add salt to taste. Mix everything well so the flavours absorb into the garlic.
- Let it Marinate (Important): Transfer the mixture into a glass jar or covered bowl. Keep it aside for 3 days to marinate. This resting period allows the garlic to soak up the tangy and sweet juices properly, making the taste significantly better than fresh chutney.
- Serve: After 3 days, give it a good mix and your perfect Lasun Aagal is ready to serve!
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Cooking Tips:
- Roasting is Key: Ensure the garlic is roasted until soft. Raw garlic will have a pungent smell that might overpower the tangy taste of the kokum.
- Patience Pays Off: Although you can eat it immediately, the flavour peaks after the 3-day resting period.
- Texture: Do not use a mixer grinder. Mashing the garlic by hand or with a spoon gives this dish its authentic rustic texture.
- Kokum Aagal: If you don’t have store-bought Aagal, you can soak dried Kokum peels in warm water for 30 minutes and squeeze out the thick juice.
Variations:
- Thecha Style: For a drier version, reduce the amount of Kokum Aagal to just 1-2 tablespoons. This will make it more like a “Lasun Thecha.”
- Vegan Version: This recipe is naturally vegan.
- Kids-Friendly: Skip the green chillies or use non-spicy chillies and increase the sugar slightly for a sweet and sour garlic dip.
- Oil Tempering: You can add a tempering (tadka) of mustard seeds and curry leaves in hot oil on top for an extra layer of flavour, though the traditional recipe is oil-free.
Also Read – Spicy Green Chilli Side Dish: Quick Konkani Recipe
Serving Suggestions:
- With Indian Bread: This pairs best with Jowar Bhakri, Bajra Bhakri, or hot Chapatis.
- As a Side: Serve it as a pickle substitute with Dal Rice (Varan Bhat) or Khichdi.
- With Snacks: Use it as a dip for fried snacks like Bhajiya or Vada Pav for a tangy twist.
FAQs:
Q1: What is Kokum Aagal?
Ans: Kokum Aagal is the pure liquid extract of the Kokum fruit (Garcinia indica). It is sour and commonly used in Maharashtrian and Konkani cuisine as a souring agent, similar to tamarind.
Q2: Can I store Lasun Aagal in the fridge?
Ans: Yes, once the 3-day marination is done, store it in an airtight container in the refrigerator. It stays good for 4-5 days.
Q3: Can I use tamarind instead of Kokum?
Ans: While Kokum gives the authentic flavour, you can use thick tamarind pulp as a substitute. The taste will be slightly different but still delicious.
Q4: Is this recipe spicy?
Ans: It is a balance of spicy, sour, and sweet. The roasted chopped chillies provide heat, but the sugar and kokum neutralize it, making it very palatable.
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Spicy Roasted Garlic & Kokum Side Dish | Lasun Aagal Recipe
Ingredients
- Garlic: 4-5 whole Garlic heads large size preferred.
- Green Chillies: 4-5 spicy green chillies Chopped & Roasted.
- Kokum Aagal: 7-8 tbsp unsweetened Kokum juice extract.
- Sugar: 1 tbsp powdered sugar works best.
- Salt: 2-3 pinches or to taste.
- Oil: 1/2 tsp optional, for roasting chillies.
Instructions
- Roast the Garlic: Take the whole garlic heads (do not peel them yet). Roast them on a tawa (griddle) until the outer skin turns black and the cloves inside become soft. Turn them occasionally for even roasting.
- Roast the Chopped Chillies: Heat a small pan or tawa. Add the chopped green chillies (with a drop of oil if preferred) and roast them until they get slightly charred and smoky spots appear.
- Peel the Garlic: Allow the roasted garlic heads to cool slightly. Peel the skin off the cloves; they should be soft and mushy inside.
- Mash the Ingredients: In a bowl (or a mortar and pestle), take the roasted garlic cloves and the roasted chopped green chillies. Smash them roughly. You want a coarse texture, not a fine paste.
- Prepare the Aagal Mixture: In a separate small bowl, mix the Kokum Aagal with the powdered sugar. Stir well until the sugar dissolves completely.
- Combine the Mixture: Pour the sweetened Kokum Aagal mixture over the mashed garlic and chillies. Add salt to taste. Mix everything well so the flavours absorb into the garlic.
- Let it Marinate (Important): Transfer the mixture into a glass jar or covered bowl. Keep it aside for 3 days to marinate. This resting period allows the garlic to soak up the tangy and sweet juices properly, making the taste significantly better than fresh chutney.
- Serve: After 3 days, give it a good mix and your perfect Lasun Aagal is ready to serve!