Topic started by pmmr (@ 194.170.1.68) on Fri Mar 16 13:30:38 .
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How can i make authentic lasan chutney |
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- From: Hemant (@ 202.86.166.2)
on: Fri Mar 16 23:25:09
Hello PMMR,
I am reposting the Garlic /Lasoon Chutney from my earlier posting.Please try and get back to me.
GARLIC/LASOON CHUTNEYGARLIC CHUTNEY
Garlic chutney is an universal chutney which adds proper spices to both the northern and southern dishes.Garlic chutney is always hot and is made to last for atleast six months to an year.
INGREDIENTS
250 gms of Garlic pods which are of Hot variety.
50 gms of Chilli powder
3 ladles of edible oil
3 spoons of salt (table spoons)
1 Spoon of Mustard seeds for tampering
METHOD OF PREPARATION
Mash Garlic in a wooden pound and mortar.If you don't have wooden , use metal pound.Go on beating the Garlic till Garlic is almost 3/4 th mashed.Now add Chilli powder and salt.Start pounding for atleast fifteen minutes.You will find a very hard mass of Red Garlic and Chilli .
Take out the chutney in a clean bowl.Take oil in a tampering Karandi and add mustard seeds.When Mustard starts to crackle, Pour the oil on Chutney .
Take out the red chutney and taste for salt.If you find salt is proper, Take a clean glass jar and fill up the chutney.
This chutney is to be used along with plain edible oil which is used to thin down the chutney.This chutney will last for atleast one year without any problem
Remember that this chutney is very hot, so always take care to tone down the hotness with oil/ghee.
VARIATIONS
You can add 30 gms of Tamarind to make a sour Garlic chutney.For children, reduce the hotness by adding a lot of Dry Copra powder and oil.
Both the variations will last long.
This chutney can be eaten with Khichadi,Upuma, Dosai,Idlies ,Dhoklas, Samosas etc.
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