Chutney-the anglicized form of Hindi word chatni refers to relishes and condiments in Indian cooking. India, being such a vast country, diversity is a part of our lives and it has found its way into every aspect of our lives.
Contributing to the richness of this nation is the culinary diversity- every state, region and religion contributing to this diversity. Chutney is one of the prime examples of this diversity, where every regional cuisine in India can boast of several distinct chutney recipes.
Dry Lasun Khobra chutney is a chutney that finds its origin in Maharashtra and is served as one of the important relishes pan state. I believe it would be easier for people to relate and identify this chutney, if I state that it is the same red chutney that gets served with Vada-pav in city of Mumbai. Did I hear “ah, I know that chutney”?
More commonly identified as vada-pav chutney, it is also served as one of the relishes in Maharashtrian thalis. I must admit, there is no such term as Maharashtrian thali, because of the fact that Maharashtrian cuisine is an umbrella term that encompasses several distinct regional cuisines like Kolhapur cuisine, Vidharba cuisine, Marathwada cuisine, Konkan cuisine, Aagri-Koli cuisine etc. Each of these cuisines are as distinct as any two cuisines would be. However, to avoid to any complexities in the discussion I often resort to umbrella term- Maharashtrian thali.
Lasun is a Marathi word for garlic and Khobra is a term in Marathi for dry coconut. So now it must be amply clear that this chutney is made of two prime ingredients- garlic and dry coconut. Along with these two ingredients, dry red chilies are added to impart zesty flavor to this chutney. These ingredients along with salt are grounded together into coarse powder. It can be stored in an air tight container, refrigerated and can be consumed for several weeks.
Find many more piquant and zesty accompaniments
Let’s now see the detailed recipe.
- 100 grams grated dry coconut
- 15 cloves of garlic
- 10 byadagi red chilies (for red color)
- 5 lavangi red chilies (for spiciness)
- Salt to taste
- Grind dry red chilies with salt.
- Now add garlic and dry coconut. Grind into a coarse chutney.
- Dry garlic-coconut chutney is ready
- Dry garlic-coconut chutney can be served with batata wada, or onion fritters. It can also be relished with bhakri. Chutney must be stored in a refrigerator in an air tight container for several weeks.
Click here to watch recipe video
Nirad Patkhedkar says
Very nice description of Maharashtrian cuisine.