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Sunday, 14 June 2015

Garlic / Lahsun Chutney recipe

Garlic Chutney

The word "Chutney" derives from the Sanskrit word catni, meaning to lick. It is basically a popular Indian condiment served around the world. In Indian Cuisine, Chutneys are not only important for snacks but are also an integral part of main course. In their absence the Indian meal remains incomplete. 
Today I am going to share the recipe of Garlic Chutney/ Lahsun chi chutney, a traditional Maharashtrian preparation which is accompanied generally with Bajri chi Bhakri (A healthy flat bread made with Bajra- Pearl Millet). This chutney is my Father in law's favourite chutney and he likes it only the one made by me. 


Garlic Chutney is very spicy and fiery. It is very easy to make and can be used in many ways. This truly delectable dish goes really well with Vada paav  but can also be accompanied with any type of India bread , Dosa, Uttampam , hot Rice etc. It is eaten either dry or mixed with curd or vegetable oil.
Garlic Chutney is generally made from 3 basic ingredients fresh Garlic, dry Coconut and red Chili powder. I add cumin seeds , salt and small piece of ginger to it. This is oil free recipe of chutney and requires no cooking.



Coming to the health benefits of Garlic: Garlic, a herb , best known as a flavoring for food , is one of the most common ingredients in Indian dishes . This tiny white pod has immense medicinal properties in preventing or treating conditions including high blood pressure, high cholesterol, coronary heart disease, heart attack and "hardening of the arteries". Garlic has been tried for treating an enlarged prostate, diabetes, Osteoarthritis, Cold and flu. It is also used for building the immune system, preventing and treating bacterial and fungal infections, fighting stress and fatigue and maintaining healthy liver function.

Source -http://www.nlm.nih.gov/medlineplus/druginfo/natural/300.html

Ingredients for garlic chutney:
  • 1/4 cup dried coconut 
  • 1-2 pods of fresh Garlic(lehsun)
  • 1/2 inch piece of Ginger
  • 2 tsp Cumin seeds
  • 3-4 tsp Red Chili powder or as per taste.
  • salt to taste
Method:
  1. Peel the garlic and ginger , roughly chop the dry coconut into flakes.

    2. Using a mixer blend all the above ingredients to a coarse powder. Grinding the chutney in Mortar and Pestle gives more taste.

   3. Store in an air-tight container . Stays for about 3-4 days at  room temperature and about 15 days on refrigeration.


   4. Enjoy this powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of Chili powder with any snack of your choice !



2 comments :

  1. You have such a beautiful blog, Poonam. :) Ravneet this side!

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    1. Hi Ravneet !
      Thank you for stopping by my space. Glad to know you liked my blog :)

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