Saturday, September 17, 2011
Lasun Tikhat (Dry Garlic Chutney)
Lasun Tikhat is a great accompaniment to the everyday poli-bhaji (roti-subji) or varan-bhaat (dal-rice) as it adds a kick to any ordinary meal. You can also use it innovatively like atop butterred toast, in wraps, in vada-pav etc.This dry garlic chutney can be stored in an airtight container for 2 weeks at room temperature or even longer if you keep it in the fridge.
The dry garlic chutney, also called gun powder, available in stores is too spicy for our taste, this version suits our everyday needs better as it has a good balance of heat, salt and tang and a lot of flavor.
Here's how I make it:
1/2 cup dry shredded coconut
5 big cloves of garlic
1 tsp salt
1 tsp red chilli pwd
betel-nut size ball of tamarind (seeds and husk removed)
Roast the dry shredded coconut in a pan on medium low heat until lightly browned. Cool completely. Add all the other ingredients and grind in a dry grinder or coffee grinder.
Store in an airtight container.
This will make about 1 cup of Lasun Tikhat.
This Lasun Tikhat goes to Srivalli's Condiment Mela.