Tuesday, September 8, 2009
Garlic Chutney (Lasniche Tikhat)
Garlic chutney is commonly known as “Lasniche Tikhat”. You may find that even though there is “Tikhat” or “Chutney” in the name, the recipe is not that spicy. The reason being, in Brahmin community the cuisine is sweet or less spicy.
This is the basic recipe of Galic chutney. Some people also add roasted peanuts crush (Danyache kut), seasme seeds, curry leaves, tamrind etc. which makes it more tastier.
We do not roast the ingredients before grinding it, but still it can be preserved for 15-20 days without refrigeration. However, if the ingredients are roasted before grinding, the chutney can be preserved for 6-8 months
1 Dried coconut
6-8 Garlic cloves
1-2 Tspns chilly powder
1-2 Aamsul pieces (dried kokam)
Salt to taste
Grate the coconut finely.
Take all the ingredients in grinder and grind it finely
You may add raw oil at the time of serving.