Mumbai's Fiery Secret: Dry Garlic Chutney (Lasun Chutney)
Details
That spicy, nutty, garlicky powder that makes Mumbai street food sing.
Ingredients
Instructions
Roast the Ingredients
In a small, heavy pan over a low-medium flame, dry roast the garlic cloves until they develop a few light brown spots, which should take a couple of minutes. Remove them and set aside on a plate. In the same pan, dry roast the peanuts, stirring frequently until they are lightly browned and crunchy. Add these to the plate with the garlic. Finally, add the grated dry coconut to the hot pan, turn off the heat, and stir until it turns a light golden brown from the residual heat. Add the sesame seeds and roast for another 20-30 seconds until they begin to change color. Transfer everything to the plate and allow all the roasted ingredients to cool down completely.
Grind the Chutney
Once cooled, transfer the roasted garlic, peanuts, coconut, and sesame seeds to a small blender or grinder jar. Add the Kashmiri red chilli powder and salt. Pulse the grinder in short bursts of 4-5 seconds at a time, stopping to check the texture. Grinding continuously can release oils and make the chutney paste-like. Continue pulsing until you achieve a coarse, crumbly powder.
Store
Check the seasoning and add more salt if needed. Transfer the dry garlic chutney to an airtight glass jar. It can be stored in the refrigerator for several weeks.
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