Garlic Chutney or Lasoon Chutney
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 12 servings
- 1 cup grated coconut
- 10 garlic cloves
- 2 tbsp peanuts
- 1 tbsp sesame seeds
- 4 dry red chillies (reduce if you really don't want the heat, but 4 doesn't make this chutney too hot)
- A half-inch ball of tamarind
- 1 tsp + 1 tbsp oil
- Salt to taste
- Heat 1 tsp of oil in a skillet.
One by one roast half the garlic cloves and the rest of the ingredients except the tamarind and salt, allowing everything to turn lightly golden brown and putting each into a plate before moving on to the next ingredient. Be very careful roasting the coconut because it will brown very fast.
Place all the ingredients including the unroasted garlic cloves, the tamarind, salt and 1 tbsp oil in a food processor.
Process until everything breaks down into a coarse powder.