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Garlic Chutney Recipe | Lehsun Chutney Recipe – Khanapoor

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Ingredients

Adjust Servings:
1 cup Garlic (Lehsun)
4 Dry Red Chillies (Sukhi Lal Mirch)
1/2 Coconut (Nariyal)
1 inch piece Tamarind (Imli)
As per taste Salt (Namak)
3 tsp Cooking Oil (Tel)
As required Water (Paani)

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Garlic Chutney Recipe | Lehsun Chutney Recipe – Khanapoor

Features:
  • Gluten Free
  • Spicy
  • Vegan
Cuisine:

A No fail, spicy, vegan, gluten free chutney with the goodness of fresh coconut and roasted garlic.

  • Serves 3
  • Easy

Ingredients

Directions

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Garlic Chutney is a delicious South Indian style chutney with the goodness of fresh coconut and roasted garlic.

Garlic Chutney is a very simple and easy dish to prepare. It is a great option as a side dish for a variety of dishes. It tastes great with dosas, idlis, bhakris, chapatis and even with rice. You can never go wrong with this dish. If one has just started to learn the art of cooking, this dish should be a part of your repertoire of recipes. Not to forget, it is a great vegan and gluten free dish. You can indulge guilt – free.

This garlic chutney is a traditional recipe of my community (G.S.B) and is prepared in almost every household. Garlic (lehsun) is extremely beneficial to one’s health. Garlic (lehsun) has been used for a variety of purposes since thousands of years. It’s been well documented by many civilizations like Greeks, Romans, Chinese and Egyptians. It is rich in different types of vitamins and minerals like iron, phosphorus, copper, calcium, selenium, vitamin B1, vitamin B6 and Vitamin C.

Now, let us see how to prepare this healthy and tasty garlic chutney.

First, take a bowl of peeled garlic (lehsun).

Lehsun - - Garlic chutney recipe - Khanapoor

Take 1/2 coconut (nariyal).

Nariyal - Garlic chutney recipe - Khanapoor

Grate the coconut (nariyal) finely.

Kisa hua nariyal - Garlic chutney recipe - Khanapoor

In a pan, roast the garlic (lehsun) using cooking oil (tel). Roast the garlic (lehsun) carefully, otherwise it will burn.

Bhuna lehsun - garlic chutney recipe - Khanapoor

Take dry red chillies (sukhi lal mirch). I have used hot dry red chillies (teekhi sukhi lal mirch). You may use any chillies of your choice and change the quantity depending upon your taste.

Sukhi lal mirch - garlic chutney recipe - Khanapoor

Roast the dry red chillies by adding cooking oil (tel).

Bhuni sukhi lal mirch - garlic chutney recipe - Khanapoor

Take 1 inch piece of tamarind (imli).

Imli - garlic chutney recipe - Khanapoor

Grind the roasted garlic (bhuna lehsun), roasted red chillies (bhuni sukhi lal mirch), grated coconut (nariyal), tamarind (imli) with little water (paani). Make sure the texture of the chutney is fine and the consistency is thick.

saari samagri ko pisiye - garlic chutney recipe - khanapoor

Add salt (namak). You may also add salt (namak) while grinding the other ingredients.

Namak daliye - garlic chutney recipe - khanapoor

Your delicious Garlic Chutney is ready!!!

Lehsun chutney - garlic chutney recipe - khanapoor

Do try this recipe and give us your valuable feedback. I am also sharing links of other recipes from this blog as well. Please try these too and give us your genuine feedback.

Ekpani Chutney Recipe, Coconut Onion Green Chutney Recipe, Coconut Chutney Recipe, Homemade Sambar Powder Recipe.

 

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Steps

1
Done

Step 1

In a pan, roast 1 cup garlic (lehsun) with 2 tsp cooking oil (tel). Remove it on a plate. In the same pan, roast 4 hot dry red chillies (teekhi sukhi lal mirch) and keep aside.

2
Done

Step 2

Grate 1/2 coconut (nariyal). Take 1 inch piece of tamarind (imli).

3
Done

Step 3

Grind all the above ingredients along with salt (namak) and water (paani). Make sure you add little water (paani) while grinding as the consistency of the chutney should be thick but the texture should be fine. Your Garlic Chutney is ready!!!

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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