Learn how to make delicious Maharashtrian dry garlic chutney at home with this easy-to-follow recipe which is also known sukha lehsun chutney. This spicy chutney is usually served with vada pav.
Enjoy our other chutney recipes: Makhmali Chutney, Akhrot ki Chutney
Ingredients
- Dried coconut flakes (Copra) – 1/2 cup
- Garlic cloves – 1/2 cup (Peeled)
- Dried red chilies – 1/2 cup (adjust to taste)
- Kashmiri Red chili powder – 2 tablespoons
- Olive oil – 1 tablespoon
- Salt – 1 tablespoon (adjust to taste)
Method
- Firstly, heat 1 tablespoon of oil in a pan, then add garlic cloves. Mix and saute for about 1 minute. Next add dry red chili, mix and saute for about 30 seconds.
- Now add copra or dry coconut and saute for about 40 seconds. Switch off the flame. transfer the mixture into a plate and allow it to cool completely. Once cooled, this time add salt and dry red chili powder and mix it well.
- In a food processor or grinder, add all the roasted ingredients along with salt and chili powder. Blend to coarse powder without adding water.
- Store the dry garlic chutney in an airtight container. It stays fresh for up to a month at room temperature and longer when refrigerated.
