Dry Garlic Chutney
Dry Garlic (Lahsan) Chutney is Maharashtrian style special chutney. This recipe is a bit different from all the other chutney recipes mentioned here, as it does not require the use of any water at all. It is the simplest recipe to make, and is yet very useful and beneficial. Not using water comes with its own advantage-it increases the shelf-life of the chutney. Using oil instead of water is a smart cooking technique, as oil acts as a natural preservative and helps the garlic chutney stay fresh for a longer period of time. It is dry textured chutney consisting of the excellent combination of crunchy dried coconut (khopra), bold-flavoured garlic cloves (lahsan) and a generous share of whole red chillies (sabut lal mirch). This classic chutney can be stored for days and can be prepared ahead of time. Perhaps it is most commonly used in the Indian favourite snack, Vada Pav. Apart from that, Dry Garlic Chutney can be sprinkled on dhoklas, or served with parathas. Its dry form is a blessing and makes it perfect for carrying for long-distance train travels, or picnics and much more.
How to make Dry Garlic Chutney
|Garlic cloves (Lahsan)||½ cup|
|Whole red chilli (sabut lal mirch)||4|
|Dry coconut (khopra)||¼ cup|
|Vegetable oil||1 tea spoon|