Monday, December 2, 2013

LOSNE CHUTNEY (GARLIC CHUTNEY)

LOSNE CHUTNEY (GARLIC CHUTNEY)

We make a spicy chutney using garlic which I would like to share with you today. I have used the Konkani term for this recipe "Losne Chutney"  with "losun" (lasun) being garlic in our language.

From ancient times we know that garlic was used for treatment /prevention of many diseases. Even today it is considered to have immense medical value as you can see from here.

This spicy chutney is one of our favourites. I recommend the use of  Byadgi chillies which give a rich colour to the chutney without making it too hot/spicy.





Ingredients:
  • Fresh Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 6-8, or as per taste
  • Garlic Pods, 8-10
  • Tamarind, size of a small marble
  • Salt, to taste
  • Oil/Ghee, 1 tsp, to roast the garlic
Method:

Peel the garlic pods taking care not to leave any skin otherwise the garlic will splurt while frying
In a small non-stick pan, pour a little oil/ghee and on medium heat roast the red chillies till they are crsip. Keep aside.
In the same pan, fry the garlic pods stirring continuously till they become golden. Take care that they don't get burnt.
In a blender, grind together coconut gratings, roasted red chillies, tamarind and the roasted garlic pods and salt to a paste of chutney consistency adding just the required amount of water.
Serve the chutney with chappatis, idli or dosa.