SUKKI LASNI CHATNI (DRY GARLIC CHUTNEY)

Sukki Lasni Chatni is basically a delicious Dry Garlic Chutney. This particular chutney is my childhood favourite. It goes so well with everything, from daal rice, to dosas or even with hot bhakaris or chapatis.

You might find numerous dry garlic chutney recipes. This one though is a traditional recipe from my grandmother’s kitchen in karwar. It is unique and extremely flavourful. Unique in the sense, that it makes use of sugar and tamarind too which is generally unheard of in a dry garlic chutney. The garlic, dry coconut, all make it very healthy too. Again it can be easily stored for many days in an air tight container and relished as desired.

For more such traditional recipes, do take a look at the following too…

1. Aappe Aamle Lonche

2. Sweet And Sour Coconut Chutney

3. Coconut Chutney (South Indian Style)

4. Gaajar Flower Taaja Loncha

5. Sweet And Sour Dates Chutney

6. Spicy Chilli Garlic Chutney

7. NKGSB Style Sweet And Sour Raw Mango Chutney

Here’s the recipe for Sukki Lasni Chatni….

Prep Time : 25 min

Cooking Time : 35 min

Yields : 3 cups Chutney

Cup Used : 200 ml

INGREDIENTS :

• 4 cups Grated Dry Coconut (250 gm approximately)
• 3 1/2 tsp Garlic Paste (freshly ground)
• 2 1/2 tsp Sugar…. To be adjusted
• 1 tsp Bedgi Red Chilli Powder…. To be adjusted
• 1 1/2 tsp Kashmiri Red Chilli Powder
• 1 1/4 tsp Tamarind (seedless)
• Salt to taste

METHOD :

1. To make Sukki Lasni Chatni, first grate the dry coconuts and set aside till further use.
2. Grind the garlic separately to get a smooth paste.
3. Heat a kadhai and dry roast the grated dry coconut very lightly, stirring constantly on low to medium flame. This should be done in small batches, one cup at a time. This ensures even roasting of the coconut.
4. When the coconut is slightly browned from the edges, transfer to a plate and set aside to cool. Do not roast the coconut too much.
5. Divide this coconut in two batches. Grind each batch in a mixer grinder, adding half of the mentioned red chilli powders and sugar. Add salt as required.
6. Grind coarsely and then add the tamarind and garlic paste. Grind again and transfer to a mixing bowl.
7. Repeat the same procedure with the remaining ingredients. Grinding in batches makes the procedure easy and manageable.
8. Again, adding tamarind and garlic paste towards the end ensures that the chutney does not stick to the grinder, thereby hampering the grinding process.
9. Mix both the batches of chutney well and store in an airtight container.
10. Serve this delicious Sukki Lasni Chatni from the NKGSB cuisine, with some hot rice and Daali Toay, accompanied by some crispy Phodi. Do serve some Kokum Kadhi by the side too!

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