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Garlic (Lasun) Chutney

Garlic chutney

Garlic chutney, known as lahsun chutney, lahsun ki chutney, or lehsun chutney, is a spicy and pungent condiment originating from the Indian subcontinent, commonly used in Indian and Pakistani cuisines. It is typically made with fresh garlic, dried or fresh coconut, groundnuts, and green or red chili peppers, with cumin and tamarind sometimes added. The chutney comes in both wet and dry forms, with the wet version often served with dosas, idlis, momos, or as an accompaniment to chaats, while the dry version is popular with snacks like vada pav, pakoras, and bhakri. It can be prepared using various methods, including roasting, grinding, or blending, and is known for its versatility and bold flavor.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 25 garlic cloves lasun: 125 g (approximately 4.4 oz)
  • 1.5 teaspoons red chili powder: 7.5 g approximately 0.26 oz
  • 1/2 teaspoon cumin seeds: 2.5 g approximately 0.09 oz
  • 2 teaspoons coriander powder: 10 g approximately 0.35 oz
  • 1/2 teaspoon salt or to taste: 2.5 g (approximately 0.09 oz)
  • 1 tablespoon tamarind paste or 50 g tamarind pulp in ½ cup water: 15 g (approximately 0.53 oz)
  • 10 g curry leaves: 0.35 oz
  • 1 teaspoon oil peanut, sunflower, or olive oil: 5 ml (approximately 0.17 oz)
  • 0.25 cups water: 60 ml approximately 2.03 oz
  • ½ cup desiccated coconut unsweetened: 50 g (approximately 1.76 oz)
  • 2 teaspoons white sesame seeds: 10 g approximately 0.35 oz
  • 1 –2 green chilies optional, for heat: 10–20 g (0.35–0.7 oz)
  • 1 –2 Thai chili peppers optional, for heat: 5–10 g (0.18–0.35 oz)
  • 1/4 cup chopped cilantro: 15 g approximately 0.53 oz
  • 1 green onion chopped (optional): 10 g (approximately 0.35 oz)
  • 1 tablespoon lemon juice: 15 ml approximately 0.51 oz

Equipment

  • Small iron kadai or heavy frying pan
  • Blender or chutney grinder
  • Mortar and pestle (optional, for traditional texture)
  • Mixing bowl
  • Measuring spoons and cups
  • Airtight container for storage

Method
 

  1. Heat 1 teaspoon oil in a small iron kadai or heavy frying pan over low flame.
  2. Add the garlic cloves and sauté for 30 to 40 seconds until lightly golden and fragrant.
  3. Add 2 teaspoons white sesame seeds and sauté for 15 to 20 seconds until they turn golden.
  4. Switch off the heat and immediately add ½ cup desiccated coconut, mixing well to combine.
  5. Add 1 tablespoon Kashmiri red chili powder, ½ teaspoon salt, and mix thoroughly.
  6. Let the mixture cool to room temperature before grinding.
  7. Transfer the cooled mixture to a blender or chutney grinder and pulse until a coarse, dry paste forms.
  8. For a wet version, add 0.25 cups water gradually while blending until a smooth, spreadable consistency is achieved.
  9. For a no-cook version, combine raw garlic, red chili powder, salt, oil, chopped cilantro, green onion, and lemon juice in a bowl and mix well.
  10. Adjust seasoning and consistency as needed—add more oil for creaminess or water for thinning.

Notes

Safety Notes:
Use low heat when sautéing garlic to prevent burning, which can make the chutney bitter.
Handle chili peppers with care; wear gloves if sensitive to capsaicin.
Ensure all utensils and containers are clean and dry to prevent spoilage.
Substitutions:
Desiccated coconut can be replaced with fresh grated coconut (use 1/2 cup).
Kashmiri red chili powder can be substituted with regular red chili powder or paprika for milder heat.
Tamarind paste can be replaced with lemon juice for a tangier, less sweet profile.
Sesame seeds can be omitted or replaced with roasted peanuts for a nuttier flavor.
Storage:
Store in an airtight container in the refrigerator for up to 6 months.
Dry chutney can be kept at room temperature for up to 4 weeks if properly sealed.
For longer shelf life, freeze in small portions for up to 3 months.
Pro Tips:
For a smoother texture, grind the mixture in batches to avoid clumping.
Let the chutney rest for 15–30 minutes after preparation to allow flavors to meld.
Use freshly roasted garlic for a deeper, richer flavor.
Adjust the amount of chili powder based on heat preference—start with less and add more as needed.