LASANYU MARCHU (GARLIC CHUTNEY)
I mean who does not love lasanyu marchu or Garlic chutney??? This is a must-have in my house. All hell breaks loose if I run out of lasanyu marchu. My mom’s kaki has this recipe which I love so much that I had to share with you all. Every time I visit India, I have to bring a big batch prepared by her. I was to visit India last year and of course, COVID had other plans. So, I had to call my Illa baa to get the step by step. Plus, there is NO OIL ADDED to this recipe. I hope you all like it!
Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yields: 1 16 oz Mason Jar.
Ingredients:
- 1 cup garlic cloves (peeled)
- ½ cup sesame seeds
- ½ cup raw peanuts
- ½ cup Kashmiri red chili powder
- 2 tbsps. freshly squeezed lemon juice
- 2 tbsps. salt
Directions:
- In a blender, crush the sesame, peanuts, garlic coarsely (everything should be crushed separately)
- Now transfer the mixture in a mortar & Pestle and muddle till everything is blended well and pasty. Add Kashmiri chili powder and mix well with the help of the Pestle. Add the salt and lemon juice and give it a mix.
- Transfer the chutney to a glass jar and keep refrigerated.
Notes:
- If you don’t have a mortar & Pestle, you can just mix them in a regular mixing bowl or just crush everything in a blender till everything is pasty (make sure it’s not too smooth).
- You can store this for up to a year.
- If you like more spicey, you can increase the quantity of chili powder.
- To use, you will have to take the desired amount of the lasanyu marchu, add some water to make it a little runny (like a regular chutney).