“Spicy Coconut- Flax Seed- Losooni Dry Chutney” … a delicious flavorful crunchy dry chutney pitti/ powder prepared from roasted coconut, flax seeds and garlic along with spices … today I tried adding on flax seed/ alsi to normal loshney chutney I prepare to make it healtheir and it turned out crunchier too … tastes awesome with vada pav, dosa, Idly etc. … Yummilicious ….
** I love preparing roasted coconut based dry chutney powder with different combinations. And when it turns out tastier it makes me so happy and the added bonus is when it is given a healthier twist. Loshney (Garlic) chutney is a common dish and I have prepared it so many times over thirty years of my married life that I can now blindly prepare the same too. Over last 5 years I give small twists to this dry chutney while keeping the basic preparation intact. I have added on many types of dry chutney powders/ pitti to which I will be sharing a common link at the bottom of this recipe, do browse through the same and try them out whenever you find the time. These remain good for many months if prepared under proper hygienic conditions and is a great dish to fall back on during difficult times.
** You can use desiccated coconut powder which is freely available in stores, you just need to roast the same. You can also use fresh coconut, but then you will have to first grate the same and then the roasting time takes more time than with the prior one. Again, many a times we use the fresh top white portion of the fresh coconut in various dishes while the lower part nearer to shell is often used in preparation of gravies. I sometimes collect them roast them and keep it aside as and when collect and when I have enough of the same just prepare it into loshney chutney. This happens when specially so during back to back festive season when a lot of coconut gets consumed and for Naivedyam purpose only the fresh white portion is used while the other gratings get piled on stored aside.
** However, this time I have used 3 whole coconuts as I did not have any coconut gratings roasted and stored at home and I wanted to prepare this chutney and stock up soon as my chutney powder priory prepared was almost getting over. I always prepare any chutney pitti in bulk and keep it handy as it serves me well when I want to have simple pejje jeva, dal- chawal or with dosa when I have no time to prepared wet chutney. But the best of all times is it tastes great when you apply a layer of butter on a slice of bread and top it with this chutney by sprinkling liberally and prepare it into sort of sandwich. Great to relish when you want to control those in between hunger pangs. I also at times prepare my own sandwich cheese spread using this powder and it tastes simply awesome.
** Here is my simple recipe for “Spicy Coconut- Flax Seed- Losooni Dry Chutney” … My Style … I am repeating the step procedure again, though you can look out for the basic one elsewhere posted in my blog too via the common link shared at the bottom of this recipe …..
** I have used about fresh coconut gratings here for the recipe. You need to grate the coconut which luckily I do in an electric machine so no issue there. Again you need to roast the coconut grating till even lightly browned. I use microwave for this purpose by roasting them in batches, you can roast the same on medium flame in a thick bottomed kadai, stirring often till done. Once done remove and put it on a wide large sized plate to get completely cooled.
** Note : Do not add any oil or keep the flame high while roasting the coconut. You need to roast it dry and keep stirring to prevent it from burning.
** In a thick bottomed kadai add in 1 cup of “Flax Seed/ Alsi” and roast on medium flame for aout 4-5 minutes. Let cool completely then put it in mixer grinder and grind to fine powder form without adding water. Remove and keep this aside ready.
** For this recipe I have used about 8 cups of roasted coconut gratings, 1 cup of flax seed powder, 20-25 large sized garlic cloves and about 4 tblsp of kashmiri mirchi powder along with one small lemon sized tamarind ball. I have also used kala namak (rock salt) instead of normal salt as it is not only healthier but tastier too and requires much less than normal salt.
** In a thick bottomed Kadai heat 1 tblsp of oil (any edible oil) and add about 1 cup (approximately) of garlic cloves/ losun (remove the skin of ½ cup of garlic and retain the skin of ½ cup, coz. The garlic skins impart a beautiful smell to the chutney and also helps in keeping the chutney dry) and fry till light brown add 15-20 red kashmiri chilly (more or less depending on how spicy you like the chutney to be), 1 lemon sized ball of tamarind (chinchama/ imly), salt /namak to taste (about 2-3 tblsp) and mix well, fry on low heat for a good 5-10 minutes. Remove and let it cool completely to room temperature.
** Add the above fried ingredients to the roasted and cooled coconut gratings and mix well. Now put it in batches in a mixer grinder and grind to a fine powder consistency till done. Do not run the mixer continuously, use pulse mode if necessary and keep mixing in between to get the ingredients evenly mixed and powder, do not grind at high speed as then the coconut may leave out oil and the chutney will become soggy.
** Note : You can mix in Amchur Powder/ Dried raw mango powder instead of Tamarind. In which case use about 2 tsp or depending upon how much tangy you want it. You can also add chilly powder instead of whole chillies. In which case use 3-4 tblsp of less spicy chilly powder again depending upon your family preference.
** Remove the ground mixture into a wide stainless steel bowl and let cool if it has warmed while grinding. Add in the powdered Flax Seed/ Alsi and mix well taking care to see that there are no lumps and it has been mixed in evenly. Do not use pressure but mix all the ingredients very lightly, this ensures that the same remains in powder form. Check the chutney powder for salt and spice level and add in if required and mix well. Fill it in sterilized glass bottle or clean steel dabbas with air tight lid and it is ready to be used as and when needed.
** “Spicy Coconut- Flax Seed- Losooni Dry Chutney” is done and ready to be served. This is a very versatile chutney and can be served with meals as well as snacks. You can serve it with vada pava or just sprinkle it on buttered bread slices. Tastes great with dal-chawal too as a side accompaniment and goes well tossed with Idly pieces with a little bit of coconut oil. I use it almost in any method I find appropriate as the dish demands. I even mix it with leftover rice and season it and it tastes awesome. You should try this versatile chutney if you love the aroma and taste of garlic like we do in our home, it is not only healthy but cuts down on time too when you are in a hurry and are short of time to prepare chutney.
** Sharing a common link to “Chutney” recipes along with “Dry Coconut Garlic Chutney” recipe too, posted in the blog before, do browse through the same and prepare and relish them during meals and do give me a feedback if possible …
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