Garlic Chutney

Ingredients

• 1.0 tbsp Garlic
• 0.5 cup Coconut
• 1.0 tsp Sunflower Oil
• 2.0 tsp Sesame Seeds
• 1.0 tbsp Red Chilli Powder
• 0.5 tsp Salt

Cooking Steps

1. Heat 1 teaspoon oil in a small iron kadai or a heavy frying pan. Heat the oil at a low flame.
2. Add the garlic cloves.
3. Mix and sauté for about 30 to 40 seconds.
4. Next add 2 teaspoons white sesame seeds.
5. Sauté for about 15 to 20 seconds or till the sesame seeds change color.
6. Switch off heat. Add ½ cup desiccated coconut. Mix very well.
7. Then add 1 tablespoon kashmiri red chilli powder. You can reduce the amount of kashmiri red chili powder if you want as 1 tablespoon gives a spicy taste.
8. Then add ½ teaspoon salt or add as per taste.
9. Mix again and let this mixture cool at room temperature.
10. When the mixture has cooled down completely, add in a small dry grinder jar.
11. Grind in intervals of 4 to 5 seconds and stop. Do not grind at a stretch as then oil will be released from the coconut and sesame seeds. You can even use pulse option of the mixer-grinder.
12. Grind to a coarse or semi-fine mixture. Spoon the lasun chutney in a small glass jar or bowl. Cover tightly and refrigerate.
13. Serve the chutney as required with any snacks like vada pav or onion pakora.