Best Lasun Chutney Recipe (Spicy Garlic Chutney)
Make the best, spicy Lasun Chutney at home! This easy garlic chutney recipe, inspired by Maharashtrian recipes, adds a burst of flavour to any meal.
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!