Thursday, July 7, 2005
LASOON CHUTNEY (DRY GARLIC CHUTNEY) VADA PAO CHUTNEY
Lasoon Chutney (dry) (Vada Pao Chutney)
Garlic - 10 cloves
Dry Coconut -125 gms.
Red Chilli Powder - 2 tsps.(preferably use Kutilal or Coarse Chilli powder for better taste)
Oil -1 tbsp.
Salt to taste
Grate dry coconut and then roast it on a tawa until light golden brown. Remove and keep aside to cool.
Peel garlic. Heat oil, add garlic cloves, cook for a minute. Leave aside to cool.
Combine garlic, dry roasted coconut, red chilli powder and salt.
Grind the mixture into a coarse powder. Lahsoon chutney is ready to serve.
TIP : This chutney keeps well in an airtight container and can be stored for more than a month in the deep freezer.