Sukhi Lasni Chutney (Dry Garlic Coconut Chutney In NKGSB Style)

Name: Sukhi Lasni Chutney (Dry Garlic Coconut Chutney In NKGSB Style)
Total time: 2100 s
Yield: 3 cups
Cuisine: American
Ingredients: 4 cups Grated Dry Coconut (250 gm approximately); 3 1/2 tsp Garlic Paste (freshly ground); 2 1/2 tsp Sugar…. To be adjusted; 1 tsp Bedgi Red Chilli Powder…. To be adjusted; 1 1/2 tsp Kashmiri Red Chilli Powder; 1 1/4 tsp Tamarind (seedless); To Taste Salt

Pooja M. Pandit @pan_poo_

#mysterybox1
Sukhi Lasni Chutney is basically a delicious Dry Garlic Chutney. This particular chutney pairs up extremely well with everything, from daal rice, to dosas or even with hot bhakaris or chapatis.
You might find numerous dry garlic chutney recipes. This one though is a traditional recipe from my grandmother’s kitchen in Karwar. It is unique and extremely flavourful. Unique in the sense, that it makes use of sugar and tamarind too which is generally unheard of in a dry garlic chutney. The garlic, dry coconut, all make it very healthy too. Again it can be easily stored for many days in an air tight container and relished as desired.

Pooja M. Pandit @pan_poo_

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Ingredients

35 min

3 cups

4 cupsGrated Dry Coconut (250 gm approximately)
3 1/2 tspGarlic Paste (freshly ground)
2 1/2 tspSugar…. To be adjusted
1 tspBedgi Red Chilli Powder…. To be adjusted
1 1/2 tspKashmiri Red Chilli Powder
1 1/4 tspTamarind (seedless)
To TasteSalt

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Steps

35 min

1

To make Sukki Lasni Chutney, first grate the dry coconuts and set aside till further use.
2

Grind the garlic separately to get a smooth paste.
3

Heat a kadhai and dry roast the grated dry coconut very lightly, stirring constantly on low to medium flame.
4

This should be done in small batches, one cup at a time. This ensures even roasting of the coconut.
5

When the coconut is slightly browned from the edges, transfer to a plate and set aside to cool. Do not roast the coconut too much.
6

Divide this coconut in two batches. Grind each batch in a mixer grinder, adding half of the mentioned red chilli powders and sugar. Add salt as required.
7

Grind coarsely and then add the tamarind and garlic paste. Grind again and transfer to a mixing bowl.
8

Repeat the same procedure with the remaining ingredients. Grinding in batches makes the procedure easy and manageable.
9

Again, adding tamarind and garlic paste towards the end ensures that the chutney does not stick to the grinder, thereby preventing it from hampering the grinding process.
10

Mix both the batches of chutney well and store in an airtight container.
11

Serve this delicious Sukki Lasni Chutney from the NKGSB cuisine, with some hot rice and daal. It tastes extremely delicious with hot phulkas smeared with some homemade ghee!!

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Pooja M. Pandit @pan_poo_

on June 18, 2019 08:49

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!