Easy Lasoon-Khobra Chutney – Deliciously Garlicky

Just thinking about Lasoon-Khobra Chutney brings up memories of the spicy and garlicky flavors that make the ever-popular Batata Vada even more delicious. Lasoon (pronounce Luh-soon, the ‘n’ as in ‘and’) is the Marathi word for garlic, while Khobra (pronounce Khobe (like ‘robe’)-ruh) means dried coconut). Due to its local abundance, especially in the southern half of the Indian peninsula, people from coastal regions often use coconut in everything they make. From fiery hot chutneys and curries to rich, decadent desserts, Indians make a spectacular range of coconut-based dishes.

Popular Condiment

One of my favorite condiments is the Maharashtrian Lasoon-Khobra chutney, much-loved by the common man and connoisseur alike. I have adapted my Mom’s original recipe, which was somewhat time-consuming. That was actually because we didn’t have some of the gadgets and ingredients that are now readily available. I find it ridiculously easy to make this chutney in the US. I can just pick up dried coconut powder at the Indian grocery store, which is a big time-saver. While I was growing up, I often helped Mom make this chutney. She would hand me a good-sized piece of dried coconut and ask me to shred it. We had to shred it manually, because we didn’t have a food processor at the time. This always made my arms sore, although I didn’t mind too much, because I loved the delicious chutney so much!

Then we dry-roasted the shredded coconut, watching it like a hawk while stirring continuously, to ensure that it didn’t burn. Meanwhile, we peeled the garlic and roasted some peanuts. After that, the rest was pretty easy.

The lightly toasted coconut gives the chutney a rich and nutty texture with just a hint of sweetness. The universally popular garlic, of course, needs no introduction! Blend it with fiery red chilli powder, crushed peanuts and a few spices, and you get a chutney that immediately amps up the flavor of anything it accompanies.

What to have it with?

Enjoy this delicious Lasoon-Khobra Chutney in the traditional way: with simple comfort food, like Khichadi (a lentil-rice dish) and Bhaakri (pronounce Bhaakree), millet/sorghum flatbread), as well as tongue-tickling dishes like Vada-Pav (pronounce Vud-aa Paav) and Misal-Pav. But why limit yourself to “traditional” ways? You’re sure to get some extra “Yum” with this bright orange-red, spicy and garlicky chutney with other things too. So, go ahead, put it on toast, a burger, grilled vegetables…. why not?!

Enjoy!

Lasoon-Khobra Chutney

Dried coconut powder is lightly roasted, then pulse-blended with fresh garlic, crushed roasted peanuts, red chilli powder and a few spices. Voila… the delicious, bright orange-red spicy condiment is ready!

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

0 minutes mins

Total Time 20 minutes mins

Course Condiment

Cuisine Indian

Servings 8 people

Calories 73 kcal

Equipment

• electric food processor or chopper (or mortar and pestle)
• mortar and pestle – if food processor is not available – to blend the chutney ingredients
• nut-grater – if food processor is not available – to crush the roasted peanuts
• Manual shredder/grater – to shred/grate coconut finely, if dried coconut powder is not available

Ingredients

  

1x2x3x

• 2/3 cup dried coconut powder loosely packed; if not available, can use manually grated dried coconut – see Recipe Notes for details. Note: this is NOT the same as coconut flour!
• 2 tsp fresh garlic 3-4 medium cloves: peeled and finely chopped/grated
• 2 tbsp roasted peanuts – crushed unsalted – if using salted peanuts, decrease the amount of salt added; if food processor is not available, use a nut-grater to crush the peanuts
• 1 1/2 tsp red chilli powder adjust per taste preference for spiciness
• 1 tsp paprika (optional) for good color; can also use Byadgi chili powder or Kashmiri Mirchi powder, instead of paprika, for a brilliant orange-red color, without making the chutney too spicy.
• 1 tsp cumin powder freshly ground preferred
• 1/4 tsp amchur powder if not available, can use a pinch of citric acid or cream of tartar (less than 1/8 tsp); can also use sour grape powder instead of amchur (available in mid-Eastern stores)
• 1/4 tsp salt adjust per taste preference; use less if using salted peanuts
• 1/4 tsp sugar

Instructions

 

• Lightly dry-roast the coconut powder on low-medium heat, stirring constantly, for a few minutes, until it begins to brown very slightly. Do NOT overbrown. Set asid to cool to room temperature.
  
• Meanwhile, peel and chop/grate the garlic.
• Add all the remaining ingredients into a mixing bowl; add the prepared garlic and the cooled coconut powder and mix well. Transfer to a food processor or chopper.
• Pulse together for a few seconds at a time until ingredients are well blended but not oily and sticky. If food processor is not available, pound the mixture in a mortar and pestle in small batches: see Recipe Notes for detailed instructions.
  
• Mortar and pestle option
  
• Serve as a condiment with Batata Vada, Jowar/Bajra Bhakri, hot rice….. etc.
  
• Enjoy!

Notes

Coconut powder:

Grated dried coconut- a white, slightly coarse powder. It is available as longish thin shreds as well – it is OK to use that too, but may need to “pulse” the chutney mixture a bit longer to break down the long shreds. 

Unsweetened dried coconut flakes may be used too: I recommend grinding the toasted coconut flakes to a coarse powder after cooling to room temperature – use pulse action to prevent excessive oozing of oil which can hinder even grinding, before you add the rest of the ingredients. Measure after grinding.

If none of these are available, do it the old-fashioned way: use a manual shredder to grate a chunk of dried coconut to a finely shredded texture.  Do NOT grate it coarsely: it will be difficult to get the right texture for the chutney later. Measure after grating- fluffy, loosely packed. This chutney will be a bit more oily than the one made with commercially available coconut powder.

Please note: coconut powder is NOT the same as coconut flour! Coconut flour is not suitable in this recipe.

Using the mortar and pestle:

If you do not have an electric food processor or chopper, you can use a mortar and pestle to blend the chutney ingredients together. Divide the mixture into 2-3 tbsp portions (or less, if you have a small mortar and pestle). Even if you have a bigger one that can “hold” more quantity, do not add more than 3 tbsp at a time. Transfer one portion into the mortar and pound with the pestle a few times, scraping with a small spoon, to allow flavors to blend. Transfer to a mixing bowl and repeat with each of the remaining portions of mixture. Stir the combined “pounded” portions to mix evenly. The pounded mixture might be a bit oily and sticky. Separate and fluff it out a bit with a spoon/fork before serving/storing.

To store the prepared chutney:

Store in a small glass jar with a well-fitting lid. It does not need to be refrigerated if consumed within 8-10 days. for longer storage, place in the refrigerator or freezer (for up to 3 months)

Nutrition

Calories: 73kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 76mgPotassium: 77mgFiber: 2gSugar: 1gVitamin A: 217IUVitamin C: 1mgCalcium: 8mgIron: 1mg

Keyword Amchur, crushed roasted Peanuts, dried coconut powder, Garlic, red chilli powder

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