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Sukhi Lasni Chutney (Dry Garlic Coconut Chutney In NKGSB Style)
Sukhi Lasni Chutney (Dry Garlic Coconut Chutney In NKGSB Style)

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We hope you got insight from reading it, now let’s go back to sukhi lasni chutney (dry garlic coconut chutney in nkgsb style) recipe. To cook sukhi lasni chutney (dry garlic coconut chutney in nkgsb style) you need 7 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Sukhi Lasni Chutney (Dry Garlic Coconut Chutney In NKGSB Style):
  1. Prepare 4 cups Grated Dry Coconut (250 gm approximately)
  2. Take 3 1/2 tsp Garlic Paste (freshly ground)
  3. Use 2 1/2 tsp Sugar…. To be adjusted
  4. Prepare 1 tsp Bedgi Red Chilli Powder…. To be adjusted
  5. You need 1 1/2 tsp Kashmiri Red Chilli Powder
  6. Take 1 1/4 tsp Tamarind (seedless)
  7. You need To Taste Salt
Instructions to make Sukhi Lasni Chutney (Dry Garlic Coconut Chutney In NKGSB Style):
  1. To make Sukki Lasni Chutney, first grate the dry coconuts and set aside till further use.
  2. Grind the garlic separately to get a smooth paste.
  3. Heat a kadhai and dry roast the grated dry coconut very lightly, stirring constantly on low to medium flame.
  4. This should be done in small batches, one cup at a time. This ensures even roasting of the coconut.
  5. When the coconut is slightly browned from the edges, transfer to a plate and set aside to cool. Do not roast the coconut too much.
  6. Divide this coconut in two batches. Grind each batch in a mixer grinder, adding half of the mentioned red chilli powders and sugar. Add salt as required.
  7. Grind coarsely and then add the tamarind and garlic paste. Grind again and transfer to a mixing bowl.
  8. Repeat the same procedure with the remaining ingredients. Grinding in batches makes the procedure easy and manageable.
  9. Again, adding tamarind and garlic paste towards the end ensures that the chutney does not stick to the grinder, thereby preventing it from hampering the grinding process.
  10. Mix both the batches of chutney well and store in an airtight container.
  11. Serve this delicious Sukki Lasni Chutney from the NKGSB cuisine, with some hot rice and daal. It tastes extremely delicious with hot phulkas smeared with some homemade ghee!!

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