Lasun Khopra Chutney Recipe

Cooking Directions

• STEP 1.In a pan, dry roast the grated coconut until it turns golden brown.
• STEP 2.In a blender, add the roasted coconut, garlic cloves, red chili powder, cumin seeds, salt, and tamarind pulp. Blend until smooth.
• STEP 3.Heat oil in a small pan and add mustard seeds. Once they start spluttering, add curry leaves and hing. Pour this tempering over the chutney and mix well.
• STEP 4.Serve the Lasun Khopra Chutney with snacks like vada pav, samosa, or use it as a spread for sandwiches.
• STEP 5.Store the chutney in an airtight container in the refrigerator for up to a week.

Cooking Tips

• Make sure to roast the coconut on low heat to prevent it from burning.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a smoother texture, you can strain the chutney after blending.
• You can also add a pinch of sugar to balance the flavors if desired.

Storage and Serving

• Store the Lasun Khopra Chutney in an airtight container in the refrigerator.
• Serve it as a condiment with snacks like vada pav, samosa, or use it as a spread for sandwiches.
• You can also enjoy it with dosa, idli, or as a side with rice and dal.