Lasun Papad Chutney Recipe | Easy Garlic Papad Chutney
Learn how to make spicy and tasty Lasun Papad Chutney at home. This easy Maharashtrian garlic papad chutney recipe is perfect for meals and travel!
Ingredients
- 1/2 small bowl white sesame seeds dry roasted
- 1 small bowl dry coconut pieces dry roasted
- 1 teaspoon cumin seeds dry roasted
- 4-5 tablespoons peanuts dry roasted with skin
- 1/2 small bowl garlic cloves dry roasted
- 5 small Urad Dal Papads fried in oil
- 1 tablespoon spicy red chilli powder
- 1/2 tablespoon Kashmiri red chilli powder for colour
- Salt to taste
- Optional: 1/2 teaspoon Amchur dry mango powder or Chaat Masala
Instructions
- Roast the base ingredients: First, dry roast the white sesame seeds, dry coconut, cumin seeds, peanuts, and garlic in a pan until lightly golden. Do not use oil to roast these ingredients.
- First grind: In a mixer jar, add the roasted sesame seeds, dry coconut, cumin seeds, and peanuts. Pulse them into a coarse, rustic mixture. Do not make a fine powder.
- Add spices and garlic: Next, add the roasted garlic cloves, salt, spicy red chilli powder, and Kashmiri red chilli powder to the jar. Pulse the mixer (on and off) to blend everything. The mixture will become slightly moist because of the garlic juices.
- Crush the papad: Take your fried Urad Dal Papads, break them into small chunks with your hands, and drop them into the mixer jar.
- Final blend: Pulse the mixer one last time until the papad blends well into the chutney.
- Store and enjoy: Your spicy Lasun Papad Chutney is ready! Store it in an airtight container for 8 to 10 days and enjoy it with your daily meals.