So after sharing many International standard Sauces and Spreads, today i will share one of the most amazing Dry Chutney from Maharashtra. Ya, your thinking is right... I am talking about the Traditional LEHSUNI CHUTNEY or you can say as DRY GARLIC CHUTNEY . This chutney is mainly served with Authentic Mumbaiya Vada Pav but also you can enjoy it with Idli or Dosa ot with Steamed Rice. This chutney is very simple and made with just few ingredients but many places people changes some ingredients and add some more things like Sesame seeds but Authentic Recipe have just ingredients which is listed below...
SSJ's HOMEMADE LEHSUNI CHUTNEY (DRY GARLIC CHUTNEY) - MAHARASHTRIAN RECIPE
Dry Red Chilies (Bagdi Red Chilies mostly used) - 5-6 (as per your taste)
Dry Desiccated or Scrapped Coconut - 1/2 cup ( I have used which we made while making Coconut Milk)
Salt to taste
Garlic - 10 cloves
Tamarind Paste - 1tbsp.
Red Chili Powder (Optional) - 1tsp.
Oil - 1/2 tsp.
First dry roast the coconut till color changes.
Now crush garlic and roast in oil till color lightly changes.
Also roast dry red chilies in oil till crispy.
Now add all 3 roasted ingredients in your mixer and crush for 1 minutes. Add salt, tamarind paste and red chili powder and crush till you get dry chutney. Your LEHSUNI CHUTNEY is ready to serve or you can store it also for 1 month and more.
But if you still not satisfied with flavor then add 1 tbsp. ROASTED PEANUTS and start your mixer again, Actually in some places people add Peanuts and Sesame also in this Chutney. So now you can serve it with Hot Vada Pavs and some Fried Green Chilies.
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