Saturday, February 15, 2014

Loshne Chutney/Garlic Chutney

Every time my mother encounters a not-so-fresh coconut, she makes garlic chutney. I have continued the tradition. The garlic and red chillies help compensate for the coconut's lack of freshness. It's easy to make and is a great accompaniment to any meal. It can also be used as a dip.Here's the recipe:


Freshly grated coconut: 1 cup
Fresh garlic : 4 small cloves
Red chillies : 2-3 medium sized
Tamarind: marble sized ( if using pulp, 1/4 tsp).
Salt to taste
Oil: 1-2 drops
Water to grind: 1/4-1/2 cup


Sauté peeled garlic cloves in 2-3 drops of oil until slightly golden brown. Add red chillies and sauté for 5 seconds.Let it cool down. Once cooled, grind it to a fine paste with coconut, tamarind & salt, adding just enough water to help grind .

Can be stored in the refrigerator in an airtight container for up to 1 week.

Enjoy it as a dip with dosas, apply it on your toast, or use it while making sandwiches with butter/cheese or just eat it with rice.


If using slightly rancid( not-so-fresh) coconut, sauté it on low flame until it starts changing color. Make sure not to burn the coconut.

Cooking made easy:

Garlic can be easily peeled by :

  • cutting off the small hard edge at the bottom of the clove. This automatically opens up the peel.
  • giving the cloves a whack with the flat side of your chef's knife.
  • heating the cloves in the microwave for 5-10 seconds.
  • Personally, I prefer the first method. For Indian garlic, which are smaller, the third method is easier.

Tip for healthy living:

For time immemorial garlic has been used in Indian cooking and has been known for its medicinal properties. It is purported to have antiviral, antibacterial, anti fungal and cardiovascular protective functions. All these properties are attributed to "allicin" the active ingredient which gives garlic it's distinctive odor. Did you know that garlic is considered a superfood?


Food for thought:

Patience is a virtue.(unknown).