Dry Lasoon Chutney with Kopra or Garlic Chutney with Dried Coconut

Dry Lasoon or Garlic Chutney
Dry Lasoon or Garlic Chutney

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….


  1. Garlic Pods – 10
  2. Dry Coconut or Kopra – 1/2
  3. Red Chilli Powder – 1.5 tbsp
  4. Salt to Taste


  1. Peel and chop the garlic pods.
  2. Chop the Kopra into 1/2″ pieces.
  3. Grind all ingredients into a coarse powder.
  4. Store in an airtight jar.
  5. Use as required.


  • Grind the ingredients in bursts.


  1. 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.

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