Tuesday, September 15, 2009

Lasuni chutney

The pic here is lasuni chutney pitti.
1 cup dry coconut( copra) shredded
20-25 red chillies
20-25 garlic cloves
Dry roast finely chopped garlic, coconut and red chilles, all separately. cool. Grind dry with coconut and salt to a coarse powder. Make sure to pulse grind since grinding all at one stretch may release moisture and turn into mush. This can be roasted again in a dry kadai to evaporate all the moisture if any.

This can be stored in a refrigerator for about a month.

This is another kind of chutney that has similar ingredients but is wet ground and mostly used immediately unlike the Puddi chutney recipe (above).

1 cup coconut
15 red chillies
15 garlic cloves/ lasun
salt to taste

Grind the coconut,chillies and garlic with the minimum required water. This does not require any other seasoning.
This chutney is great with pann-polo, as a masala spread for masala dosa and idli's.

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