Garlic Chutney / Lasooni Chutney

Loshne gooli / Garlic Chutney / Lasooni Chutney

Heat about 2-3 tblsp oil in a kadai. Add about 25-30 skinned garlic cloves & fry till a bit of colour changes. Add 8-10 Kashmiri Red chillies cut into pieces fry for a few seconds, add about 3 heaped cups of fresh grated coconut & fry for about 5 minutes, it should not be browned just heated. 

Now add salt & small lemon sized tamarind & fry for another 2-3 minutes. Remove & grind to a coarse paste with very little water so that it can be rolled to a ball consistency. Losuni gooli ( that's its traditional name ) is ready. Best with rice kanji/ porridge/peja.

Note: This should be kept in fridge. Even then it has to be consumed best within 2-3 days. So do not prepare in large quantities.