Sautéing ingredients

Cup of Yum
1. Heat 1 teaspoon oil in a small iron kadai or a heavy frying pan. Heat the oil at a low flame.
2. Add the garlic cloves.
3. Mix and sauté for about 30 to 40 seconds.
4. Next add 2 teaspoons white sesame seeds.
5. Sauté for about 15 to 20 seconds or till the sesame seeds change color.
6. Switch off heat. Add ½ cup desiccated coconut. Mix very well.
7. 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.
8. Then add ½ teaspoon salt or add as per taste.
9. Mix again and let this mixture cool at room temperature.

Making Vada Pav Chutney

1. When the mixture has cooled down completely, add in a small dry grinder jar.
2. 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.
3. Grind to a coarse or semi-fine mixture. Spoon the lasun chutney in a small glass jar or bowl. Cover tightly and refrigerate.
4. Serve the chutney as required with any snacks like vada pav or onion pakora.