The Dry Lasoon-Kopra Chutney is very commonly found in Maharashtra and served as an accompaniment to Batata Vada, Vada Pav, Jhunka-Bhakar, and other assorted dishes. It is ridiculously easy to make and absolutely yummmm….
Ingredients
- Garlic Pods – 10
- Dry Coconut or Kopra – 1/2
- Red Chilli Powder – 1.5 tbsp
- Salt to Taste
Method
- Peel and chop the garlic pods.
- Chop the Kopra into 1/2″ pieces.
- Grind all ingredients into a coarse powder.
- Store in an airtight jar.
- Use as required.
Tips
- Grind the ingredients in bursts.
Related articles
- Lahsun Ki Chutney (Garlic Chutney) (tasteofheritage.wordpress.com)
I really like dry garlic chutney thanks for sharing
We just made the garlic chutney (without copra) at home…..love your chutney. Let’s exchange 🙂
Nice. I love chutney. It tastes very nice with vadapav.
Niice. Never heard of chutney recipe with dry coconut. Different one. Will try. 🙂
Very, very popular in Maharshtra, Sadia!
Aruna! Thank you sooo much for sharing! Will definitely be making this xxxx
I love dry chutneys as they make life quite easy. I have my Kerala style coconut chutney always stocked for a rainy day! I like the addition of garlic in this and can imagine the flavour.
You can add little cumin seed and dry mango powder for improve taste…plz try it
Thank you for the tip…. Will certainly try it.