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Multipurpose Garlic Chutney (Lasun Ki Chutney) Recipe

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Garlic Chutney (Lasun Ki Chutney)

Garlic Chutney (Lasun Ki Chutney)

A Quick, Healthy, and Delicious Side Dish

Garlic is called lasun in Hindi. It is a superfood that is highly nutritious but is low in calories. The active compounds in garlic can reduce blood pressure and cholesterol levels, and it has antibiotic properties. It can help combat many common ailments including indigestion, the common cold, etc.

Serve garlic chutney with rice, dosa, idli, paratha, chapati, roti, etc. It is a mouthwatering side dish that pairs well with all types of meals.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

4 servings

Ingredients

  • 2 tablespoons ghee
  • 2 teaspoons mustard seeds, 1 teaspoon for the tempering and 1 teaspoon for grinding
  • 1 teaspoon urad dal (white lentils)
  • 1/4 cup medium garlic cloves, chopped
  • 3/4 cup coconut, grated
  • 2 dry red chilies, broken
  • 1 tomato, finely chopped
  • 1 teaspoon tamarind pulp, or tamarind soaked in water for 20 minutes
  • 1/2 teaspoon jaggery powder
  • 1/8 teaspoon turmeric powder
  • 3/4 teaspoon salt, or to taste
  • 1/8 teaspoon hing powder
Garlic Chutney

Garlic Chutney

Instructions

  1. Heat the ghee in a deep-bottomed pan. Add 1 teaspoon mustard seeds and let them crackle. Add urad dal. Saute until urad dal becomes golden brown.
  2. Add chopped garlic. Saute on medium-low heat until it becomes a bit crunchy. Add hing powder and mix well. Turn off the heat and transfer the mixture to a bowl. Set aside.
  3. In a mixer jar, add chopped tomatoes, broken dry red chilies, 1 teaspoon mustard seeds, and coconut gratings. Grind to get a smooth paste. Typically, you don't need to add water because the tomatoes add moisture. However, if necessary, you can add a very small amount water.
  4. Heat the same pan once again. Add tamarind pulp, 1 cup of water, jaggery, and turmeric powder. Allow the mixture to come to a boil. Simmer for 1 minute.
  5. Add ground paste and salt. Mix well. Let it cook for 2 to 3 minutes. Add garlic mixture. Continue to saute over low heat until the gravy becomes semi-solid and greasy (about 4 to 5 minutes).
  6. Turn off the heat and transfer the garlic chutney to a serving dish. Delicious, spicy, and aromatic multi-purpose garlic chutney is ready to serve!

Notes

  • Serve the chutney as a side dish with paratha, vada-pav, masala dosa, cooked rice, fried rice, ghee rice, curd rice, etc. This garlic chutney has beneficial medicinal value and adds flavor to all types of meals.
  • This chutney remains fresh for two days at room temperature. For more shelf life, store it in an airtight container and keep in the refrigerator.

Photo Guide

Step one: Heat the ghee in a deep-bottomed pan.

Step one: Heat the ghee in a deep-bottomed pan.

Add mustard seeds. Allow them to crackle.

Add mustard seeds. Allow them to crackle.

Add white lentils (urad dal). Saute until lentils becomes golden brown.

Add white lentils (urad dal). Saute until lentils becomes golden brown.

Add chopped garlic. Saute on low flame until the garlic becomes crunchy and lightly brown.

Add chopped garlic. Saute on low flame until the garlic becomes crunchy and lightly brown.

multi-purpose-garlic-chutney-lesun-ki-chutney-recipe
Add hing powder. Mix well. Turn off the heat.

Add hing powder. Mix well. Turn off the heat.

Collect the mixture in a bowl.

Collect the mixture in a bowl.

Step two: Add chopped tomatoes, broken dry red chilies, coconut gratings, and mustard seeds to a mixer jar. Grind to get a smooth paste. Add only a very small amount if needed. Set aside.

Step two: Add chopped tomatoes, broken dry red chilies, coconut gratings, and mustard seeds to a mixer jar. Grind to get a smooth paste. Add only a very small amount if needed. Set aside.

Step three: Heat the same pan once again. Add tamarind pulp, 1 cup of water, jaggery powder, and turmeric powder. Let the mixture come to a boil. Simmer for 1 minute.

Step three: Heat the same pan once again. Add tamarind pulp, 1 cup of water, jaggery powder, and turmeric powder. Let the mixture come to a boil. Simmer for 1 minute.

Step four: Add the ground paste and salt.

Step four: Add the ground paste and salt.

Let it cook for 2 to 3 minutes.

Let it cook for 2 to 3 minutes.

Add garlic mixture.

Add garlic mixture.

Continue to saute over low heat until the mixture becomes semi-solid and greasy (4 to 5 minutes).

Continue to saute over low heat until the mixture becomes semi-solid and greasy (4 to 5 minutes).

Turn off the heat and transfer the chutney to a serving dish.

Turn off the heat and transfer the chutney to a serving dish.

Multi-purpose garlic chutney is ready to serve! Serve it as a side dish with masala dosa, paratha, vada-pav, ghee-rice, fried rice, etc. This mouthwatering spicy chutney pairs well with all types of meals. Enjoy!

Multi-purpose garlic chutney is ready to serve! Serve it as a side dish with masala dosa, paratha, vada-pav, ghee-rice, fried rice, etc. This mouthwatering spicy chutney pairs well with all types of meals. Enjoy!

Comments

ShailaSheshadri (author) from Bengaluru on November 06, 2020:

Thanks for your appreciating comment. Please try this recipe.

Kalpana Iyer from India on November 06, 2020:

Delicious! Thank you for sharing the recipe.