Lasan ni chutney/Garlic chutney of Gujarat is a quintessential Kathiyawari chutney, ideally a must have with every Kathiyawari meal. Kathiyawar means the Saurashtra region of Gujarat. Three foods complete a Kathiyawari meal first being the lasan ni chutney, second is the gor/jaggery and the third is chaash/cultured buttermilk. Any Kathiyawari meal without these accompaniments probably would be termed incomplete.
Kathiyawar is home to people from diverese faiths, castes, communities, each of these groups along with the regions topography, climatic conditions and occupations, have strongly influenced Kathiyawari cuisine. Majority of Kathiyawaries are farmers making the cuisine deeply rooted, simple, spicy yet, immensely tasty. What is remarkable is that the changing times and improved standard of living haven’t changed the food habits of Kathiyawaries . The popularity of this cuisine is so huge that, while the cities of Gujarat have the presence of ‘Kathiyawari restaurants, the ‘Kathiyawari dhabas’ can be found dotted across all the state and national highways of this state.
Almost like a ritual, the Lasan Ni Chutney is pounded fresh every day. One can grind it in the chutney jar that accompanies a mixer-grinder, but for the best flavours, I would recommend you pound it in mortar-pestle. It is so simple that it takes five minutes to make this chutney. The initial mix is potent (very hot), sure to sweat you out, hence it should be eaten with caution. One can further dilute it with water, oil or ghee for a mellow version.
The chutney is served with the various flatbreads widely eaten in the region like the Bhakhri and Bajra rotlo, is eaten to spice up the evening Khichri or temper the yoghurt to accompany the Khichri, it teams up the best with Baingan Bhartha. The chutney is always goes into the sev-tameta subzi, potato subzi and likes. I remember my Ba and her huge iron mortar-pestel/kharni-dasto !! She would pound garlic and chili powder in it everyday. And if the subzi was milk for her taste she would pep it up with a re-vaghar of this chutney!! 😍
The post on Instagram triggered some happy memories for many, felt I should share it here:
sarikachauhanv
As kids during winters, we use to have it with fresh hot roti with lots of ghee on it and that extra ghee goes in to garlic chutney to mellow down the heat. 😋
foreverexploring.bhavna
Same one I had with Bhakri you fed me, Is It? If yes, then it surely was addictive 😋
blenditlikelata
This looks so Fiery and perfect garlic Chutney . This texture can only be obtained when pounded , the old fashion way . 👍
cookingdiarybyshruti
Lasan ki chutney is my absolute weakness, I love it so much. That looks spicy hot & delicious, just the way I like it.
zahrabakes
Aha !!! Looks so delicious .. brought back so many of my childhood memories . 😋
bakerindisguise
My mother and sister are crazy about it…me…its a bit too hot for me! Is the recipe coming up?? 🙂
recipes.refashioned
One of my all time favorites😍 my mom used to make the dry version using copra/khobri/dessicated coconut and i used to carry it with me to hostel.. that one thing helped me to survive the mess food 😁😁
my_food_my_way
Yes, we make it fresh, every day, for every meal
himani_sona
Totally agree with chhas, god and lasan ni chutney completing a kathiyawadi meal. Lasan ni chutney is like a go to ingredient in a gujarati kitchen which would enchance the flavour of any dish❤️
thewhiskaddict
This chutney looks gorgeous! My mom makes this chutney and I absolutely love it😋😋
mrstirodkar
Absolutely love it. When we were in Ahmedabad, my neighbouring aunty would always get some from her mayka in Rajkot.
For the urban homes, this Garlic Chutney is so versatile that it can be used as a sandwich spread, a spread for wraps, for Bhel and Pau-Bhaji or mixed with greek yoghurt for an instant dip…. the possibilities are endless……
Lasan Ni Chutney
Ingredients
- 15-17 cloves garlic (small ones that we get in India)
- 2 teaspoons red cilli powder (more or less as desired)
- 1/4 teaspoon cumin seeds/jeera
- salt to taste
- 1 teaspoon groundnut oil or sesame seeds oil
Instructions
In a medium or large sized mortar and pestle, pound the garlic cloves.
Add the salt, cumin seeds and salt. Continue to pound.
Now add the red chilli powder and pound it further.
Pound until you see tiny bits of garlic. It is not necessary that you pound it to a fine paste.
Now, if you want temper the chutney in a small pan.
Heat the oil and add the pounded chutney.
Sauté for a minute. Our off the flame and allow it to cool.
Both these versions can be stored in fridge for couple of days.
If using as a spread for sandwich, dabeli, vada-pav, bhaji pav or for pani-poori or for a yogurt or cheese based dip do not sauté in oil.
Notes
There is no specific ratio of garlic to chilli powder for this chutney. You can add as much chilli powder your palate allows. However, it is never mellow, it is fiery hot for sure. If you sauté it in oil the colour the chutney will pale down a little. The one you see here hasn't been sautéed yet.
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