Lasun chi tikhat

Lasun chi tikhat

Hot garlic chutney Maharastian style

By
From
Mr Todiwala's Bombay
Makes
1 small jar
Photographer
Helen Cathcart

This is a deliciously simple chutney that goes fantastically well with any meat or poultry dishes. This can be prepared in advance and frozen. Simply defrost a few hours in advance, give it a quick stir and it’s ready to go!

Ingredients

Quantity Ingredient
10-12 garlic cloves
200g desiccated coconut
1 tablespoon cumin seeds
6-8 large dried red chillies
2 tablespoons sesame seeds
40g raw peanuts
piece tamarind block, without stones, enough to form a ball the size of a large lime
2 teaspoons salt

Method

  1. Toast all the ingredients except the tamarind and salt in a dry frying pan, stirring for a minute or two until the coconut and the sesame seeds and peanuts and garlic are browned but not burnt.
  2. Immediately tip into a clean coffee grinder or food processor and grind all the ingredients together. Add the tamarind and salt and process again to a smooth paste, stopping and scraping down the sides as necessary.
  3. Store in a sterilised screw-topped jar in the refrigerator for up to a week.
Tags:
Mr
Todiwala
Todiwalas
Todiwala's
Indian
India
Bombay
Mumbai
Asia
Asian
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