Fresh Garlic Chutney, Spicy Lasun Chutney, Indian Lahsun Chutney
by Tarla Dalal
Added to 171 cookbooks
This recipe has been viewed 237737 times
This Lasun Chutney is made from garlic and chilli powder and hence also called Spicy Lasun Chutney and often had with Bhakri or Rotla.
The aroma of garlic is unmistakable and pungent in Lasun Chutney. Oil your hands before you peel garlic to prevent your fingers from discolouring and to prevent having a lingering garlic aroma throughout the day!
Soaking garlic cloves is hot water makes it easier to peel them for the Lasun Chutney . Make this Lasun Chutney in large quantities. It stays well refrigerated for upto two weeks and stays in the freezer for 1 to 2 months.
Lasun Chutney serves as a good accompaniment many chaat, starters and snacks like Tikkis and Pakoras. We have also used Lasun Chutney in recipes like Dabeli, Lebanese Falafel Stuffed in Pita Bread, Aloo Chaat and Masala Khichiya Papad.
See detailed step by step photos of Lasun Chutney below.
- To make lasun chutney, combine all the ingredients in a mixer and blend into a smooth paste using ½ cup of water.
- Use the lasun chutney as required or refrigerate in an air-tight container.
Fresh Garlic Chutney, Spicy Lasun Chutney, Indian Lahsun Chutney recipe with step by step photos
If you like Fresh Garlic Chutney (Spicy Lasun Chutney) then Coconut chutney, green chutney, tomato chutney are some other quick chutney recipes from our vast collection of quick chutney recipes.
For making the fresh garlic chutney ( spicy lasun chutney), remove the peel from garlic cloves and keep aside. There are many ways that can help you peel garlic faster like placing the garlic clove flat on a chopping board and push down a knife from the flat side firmly. The clove breaks and you can easily peel away the skin. Also, you can slice away the hard, thin brown "top" on the clove which can aid in peeling.
Measure all the other ingredients and keep them ready.
To make Fresh Garlic Chutney (Spicy Lasun Chutney), first transfer the peeled garlic cloves to a mixer jar.
Add the chilli powder. You can reduce the quantity if you do not prefer so much spice. Also, you can make use of whole red chillies after removing the stalks and seeds & soaking them in warm water. Refer this recipe of Chilli Garlic Chutney with detailed step by steps to make one
Now, add the lemon juice which helps in reducing the spiciness of spicy garlic chutney.
Finally, add salt to taste.
Add ½ cup of water.
Combine all the ingredients and blend into a smooth paste. Our fresh garlic chutney is now ready. Use stone grinder (mortar and pestle) instead of mixer grinder to make an authentic lasun ki chutney.
Use the lasan ki chatni as required or refrigerate in an air-tight container. You can enjoy the lehsun chutney with any type of Indian flatbread like bhakri or paratha or serve as a side-dish with any meal. You can even use it for making tongue-tickling snacks like pavbhaji, sev puri, sandwiches etc.
Lasun Chutney with Bhakri is a popular Gujarati way a eating.
Nutrient values (Abbrv) per tbsp
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