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 Time30 minutesmins
Total Time30 minutesmins
Course: Condiment, Side Dish
Cuisine: Indian
Keyword: chilli, chutney, garlic, gujarati
Servings: 1large jar
Author: Sanjana
Ingredients
3large bulbs of fresh garlicpeeled and crushed (I used a garlic crusher)
400gred chilli powderI use Kashmiri chilli powder for milder heat and great colour
120gfresh corianderchopped
270mloilany flavourless or olive oil if you like the taste
1tbspsaltyou’ll only be eating a tiny bit at a time so don’t be put off
2tspwateror 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.
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.