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Gujarati Lasan ni Chutney (No-Cook Garlic Chutney)

Gujarati Lasan ni Chutney (No-Cook Garlic Chutney)

Gujarati Lasan ni Chutney (No-Cook Garlic Chutney) is the condiment to rule all condiments.

It’s made with a tonne of crushed raw garlic, chilli, fresh coriander, salt and oil. That’s it. No cooking and no fancy spices.

Where does this raw garlic chutney come from?

This is simple Kathiyawadi village fare from the heart of Gujarat. Kathiyawad is a peninsula off the western coast of India, in the region of Saurashtra and it’s where my family come from.

Made up of several districts including Porbandar, Junagadh and Jamnagar, many people who live there have farming in their blood and an appetite for simply cooked but flavour-rich fare.

Gujarati Lasan ni Chutney

How to serve Gujarati Lasan ni Chutney

Serve Gujarati Lasan ni Chutney as an accompaniment to any curry (aubergines work particularly well and are traditional fare). Indian breads like millet chapattis (Bajra na Rotla), wheat chapattis both thin and thick (Rotli and Bhakhri) and fenugreek chapattis (Thepla) are fantastic pairings.

It livens up a bowl of warm, comforting lentil and rice stew (Khichdi). For a less traditional but equally delicious use for Gujarati Lasan ni Chutney, stir it into warm vegetables, pasta sauces, stews and soups.

Gujarati Lasan ni Chutney

Another thing I like to do is to fold some into mashed sweet potatoes with a little butter. Indeed, it is truly brilliant when you need instant garlic and chillies when making lazy curries – just dollop a spoonful in to your tempered spices and sauté away.

You can even beat it with plain yoghurt for a speedy drizzle or dip for chaat, pulao and fries!

How to make and store this raw garlic chutney

Gujarati Lasan ni Chutney (No-Cook Garlic Chutney) is something that’s often made fresh every day, our busy schedules often don’t permit us to pound fresh garlic chutney each day so I have a workaround.

I make a big batch of Gujarati Lasan ni Chutney, pile it into a clean, sterilised jar.

Each time we use it, I top it off with a layer of oil to ensure it stays fresh in the fridge. The oil and salt in the chutney itself help to preserve the fresh ingredients so it lasts months.

You only need a small amount of chutney to add big flavour to a meal so it’s worth making it in batches.

Can I use a blender to make this chutney?

This is good old-fashioned farmer food so leave the blender in the cupboard and make it by hand.

I like to use a garlic crusher and then mix all the ingredients together but you could also pound it all in a pestle and mortar for a coarse and deliciously-garlicky accompaniment to any traditional Gujarati thali.

Is this chutney vegan?

Yes!

Is it gluten free?

Yes it is!

Gujarati Lasan ni Chutney recipe

Gujarati Lasan ni Chutney

Gujarati Lasan ni Chutney (No-Cook Garlic Chutney)

Gujarati Lasan ni Chutney is the condiment to rule all condiments. It’s made with a tonne of crushed raw garlic, chilli, fresh coriander, salt and oil. That’s it. No cooking and no fancy spices. This is simple Kathiyawadi village fare from the heart of Gujarat.
Prep Time: 30 minutes
Total Time: 30 minutes
Course: Condiment, Side Dish
Cuisine: Indian
Keyword: chilli, chutney, garlic, gujarati
Servings: 1 large jar
Author: Sanjana

Ingredients

  • 3 large bulbs of fresh garlic peeled and crushed (I used a garlic crusher)
  • 400 g red chilli powder I use Kashmiri chilli powder for milder heat and great colour
  • 120 g fresh coriander chopped
  • 270 ml oil any flavourless or olive oil if you like the taste
  • 1 tbsp salt you’ll only be eating a tiny bit at a time so don’t be put off
  • 2 tsp water or as needed to make a very thick paste

Instructions

  • Use a wooden spoon to mix all of the ingredients together in a large bowl. I don’t recommend using a blender as that will dramatically change the texture. A coarse finish is what’s traditional and it’s perfect. You could also crush it using a pestle and mortar.
  • Pile the mixture into a large sterilised jar, packing it down as tightly as you can.
  • Top with a coating of oil to preserve it and remember to to this every time you use it. Store in the refrigerator and consume within 2 months.

Sanjana’s Notes

This will keep well tightly covered in the fridge for 3 months. Ensure the entire surface of the chutney is topped up and covered with oil at all times.
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Gujarati Lasan ni Chutney (No-Cook Garlic Chutney)
Gujarati Lasan ni Chutney is the condiment to rule all condiments. It’s made with a tonne of crushed raw garlic, chilli, lemon, fresh coriander, salt and oil. That’s it. No cooking and no fancy spices. This is simple Kathiyawadi village fare from the heart of Gujarat.

If you like this, you’ll love my recipe for 4 Street-Style Indian Chutneys

4 Street Style Indian Chutneys

Love Sanjana

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Recipe Rating




Vandana

Thursday 14th of April 2022

During my college days, we once went on a trip to a village in Rajasthan. That trip was arranged by an NGO and we got the opportunity to enjoy a few meals with the villagers there. They served us a similar chutney and even after so many years, I have not forgotten that amazing chutney. I tried recreating it many times but couldn't create anything similar. Something was missing everytime. I tried your recipe this time and it tasted exactly the same and I loved it. I have saved this recipe and will make it again soon.

Sanjana

Wednesday 27th of April 2022

I'm so thrilled to hear it! Enjoy x

Nehal

Thursday 3rd of March 2022

Love this chutney but as a heads up to people following it- you don’t need to top up with oil if you skip the fresh coriander and water. Garlic, red chilli, oil and salt pounded together is the ‘traditional’ Kenyan-Kathiawadi version & makes an amazing marinade for paneer & chicken!

Khushbu

Monday 4th of January 2021

I have experienced raw garlic test bitter sometimes. Any tips to avoid bitterness.

Sanjana

Saturday 22nd of May 2021

Hi, you can remove the long, thin germ from inside the garlic cloves first. Just cut them in half and remove it with a knife. This will really help!

sunita joshipura

Wednesday 7th of October 2020

So tasty and easy .

Surendra gadhia

Tuesday 28th of January 2020

Many thanks for the reccepie. I will make surely.regards. surendra gadhia