Vada Pav Chutney | Lasun Chutney | Dry Garlic Chutney
User Reviews
4.9
45 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
7 mins
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Servings
1 small jar
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Calories
373 kcal
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Course
Side Dish, Condiments
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Cuisine
Indian
Vada Pav Chutney | Lasun Chutney | Dry Garlic Chutney
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Spicy and piquant dry Garlic Chutney made from garlic, desiccated coconut, sesame seeds and red chili powder. This dry chutney is also called as Lasun Chutney. This spicy chutney is usually served with vada pav and thus also referred to as Vada Pav Chutney.
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Ingredients
- 1 teaspoon oil - can use peanut oil or sunflower oil
- 8 grams garlic or 22 to 24 small garlic cloves or 1 tablespoon small garlic cloves
- 2 teaspoons white sesame seeds
- ½ cup desiccated coconut (unsweetened)
- 1 tablespoon kashmiri red chilli powder or add as required
- ½ teaspoon salt or add as per taste
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Instructions
Sautéing ingredients
- Heat 1 teaspoon oil in a small iron kadai or a heavy frying pan. Heat the oil at a low flame.
- Add the garlic cloves.
- Mix and sauté for about 30 to 40 seconds.
- Next add 2 teaspoons white sesame seeds.
- Sauté for about 15 to 20 seconds or till the sesame seeds change color.
- Switch off heat. Add ½ cup desiccated coconut. Mix very well.
- 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.
- Then add ½ teaspoon salt or add as per taste.
- Mix again and let this mixture cool at room temperature.
Making Vada Pav Chutney
- When the mixture has cooled down completely, add in a small dry grinder jar.
- 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.
- Grind to a coarse or semi-fine mixture. Spoon the lasun chutney in a small glass jar or bowl. Cover tightly and refrigerate.
- Serve the chutney as required with any snacks like vada pav or onion pakora.
Notes
- You could also add some peanuts. Roast the peanuts really well separately in the frying pan until crunchy. Cool them and remove the skins before grinding with the remaining ingredients.
- For a spicier lasun chutney, opt to increase the red chilli powder.
- If making a large batch, freeze the chutney for a longer shelf life.
- Note that the approximate nutrition info is for 1 small jar of the entire chutney made from this recipe.
Nutrition Information
Show Details
Calories
373kcal
(19%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
35g
(54%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Sodium
1311mg
(55%)
Potassium
438mg
(13%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
2373IU
(47%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.4mg
Vitamin C
3mg
(3%)
Vitamin E
5mg
Vitamin K
9µg
Calcium
92mg
(9%)
Vitamin B9 (Folate)
10µg
Iron
4mg
(22%)
Magnesium
66mg
Phosphorus
149mg
Zinc
2mg
Nutrition Facts
Serving: 1small jar
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 35g | 54% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1311mg | 55% |
| Potassium | 438mg | 9% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 2373IU | 47% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.4mg | |
| Vitamin C | 3mg | 3% |
| Vitamin E | 5mg | |
| Vitamin K | 9µg | |
| Calcium | 92mg | 9% |
| Vitamin B9 (Folate) | 10µg | |
| Iron | 4mg | 22% |
| Magnesium | 66mg | 17% |
| Phosphorus | 149mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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