Sukka Lasun Chutney (Dry Garlic Chutney)

 Sukka Lasun Chutney (Dry Galic Chutney) is a red, firey, spicey and yummy chutney that you will find in Maharashtrian homes regularly. This chutney is loved with simple varan and bhaat (dal & rice) and even with chappatis. My mother used to roll the chappati with this powder and molten coconut oil.......... oh it was so yummy and filling. Ofcorse the chutney at home was never too spicy as our tolence levels are pretty low 😏

We made this chutney this weekend. The plan was to make vada pav and this is the spicy chutney that accompanies it. 

Ingredients

1/2 cup raw peanuts

1/2 cup dried coconut (Khopra)

1/4 cup garlic cloves

1/4 cup sesame seeds (optional)

1/4 cup red chili powder -  add more or less as per your spice tolerance (I used kashmiri.......... but, you can use any type you like)

salt to taste

Method

Dry roast the peanuts on a medium low flame till you get a nice aroma and they turn golden. Remove them to a plate. You can remove the skin of the peanuts if you wish to. - just rub them and it will come off - blow it into the sink. Add the coconut and dry roast till its golden. Remove on a plate. Dry roast the sesame seeds till they start spluttering and then remove onto a plate. Peel the garlic and slice the. Roast on a low flame till they turn a golden color. Remove to plate. To this plate add the chili powder and salt. Mix it well. Let it all cool down completely.

Once the mixture cools down, add it to a mixer pot and pulse it 4 to 5 times. Check to see that the peanuts are ground - if not, pulse it again a couple times. There is natural oil in the peanuts and sesame and that is released when you pulse the mixture. Store it in an airtight container. I keep it in the refrigerator to maintain the freshness and aroma.