Loshne Chutney: The Konkani Garlic Chutney Dip That Elevates Every Meal

Garlic Chutney

If you've ever had a traditional Konkani Shevai (rice noodles) or a simple bowl of pejj (rice porridge), you know that a perfect meal isn't just about the main dish, it's about the flavorful side that ties it all together. For me, that side is always Loshne Chutney (Garlic Chutney). This chutney is more than just a side, it's comfort flavor for many coastal Konkani homes.

During my college days, when I had to stay in hostel, my mother would prepare a big batch of this quick and easy chutney every couple of weeks, storing it in an airtight jar. I remember the rich, spicy aroma that would fill the kitchen as the chilies hit the hot oil a smell that instantly signaled a delicious, comforting meal. I learnt this recipe from watching her, specifically her trick of using a combination of chilies for both color and heat, and the crucial step of sauteing the garlic just until golden. That little bit of expertise knowing why you do things is what makes the difference between a good chutney and an outstanding one.

What I love about Garlic chutney or Loshne Chutney in Konkani is its perfect balance, the heat from chilies, the earthy sweetness of coconut, and the punchy aroma of sauteed garlic. It's easy to prepare, lasts up to weeks when you use dry coconut and can be served as a dip, spread, or accompaniment to countless South Indian dishes.

lahsun ki chatni

Ingredients:

Serves: 3

1. Garlic pods - 15 to 20 pods, peeled
2. Byadgi red chilies - 2 (for color)
3. Ramnad (or any hot) red chilies - 2 (for heat)
4. Oil - a little (for shallow frying)
5. Ghee - ½ tbsp
6. Grated coconut - 1 cup (1½ handfuls) - use dry coconut for longer storage. Check notes.
7. Tamarind - a small piece (soaked 10 minutes)
8. Salt to taste
9. Water - as little as possible(only if needed while grinding)

Method:

Notes: 

• If you are using dry coconut, roast them dry on low flame until it changes its color to light brown and do not add water while grinding the chutney. You can store the dry garlic chutney for 15 days.
• If you are using wet coconut, roast them dry on low flame until it is golden brown and if required add water while grinding the chutney. If you use wet coconut and water while grinding you need to refrigerate and finish the garlic chutney within two days.

1. Peel the garlic pods and keep them ready.
2. Heat a pan on low heat.
3. Add little oil and shallow fry the byadgi and ramnad chilies for about 30-45 seconds until aromatic and changes color. Remove and keep aside.
4. In the same pan, add ½ tbsp ghee and saute the peeled garlic until light golden. Do not burn as burnt garlic tastes bitter. Remove and cool.
5. Soak tamarind in warm water for 10 minutes so it softens (tamarind doesn't grind well when hard).
6. If you are using dry coconut, dry roast the grated dry coconut lightly until fragrant. Cool it. If you using wet coconut grate it and grind it along with other spices for quick consumption. When dry coconut is used and grinded without adding any water it can be stored for months. Read Notes.
7. In a mixer grinder add the fried red chilies, grated coconut, tamarind, salt and grind them to combine well. Add the fried garlic last and pulse grind to desired texture of coarse or slightly fine. Add less water as little as possible when grinding. Taste and adjust the salt .Transfer the chutney to a clean jar once it cools.
8. Serve it with hot rice porridge, chapati, dosa or idli.

Frequently Asked Questions(FAQs):

1. My Chutney tastes bitter. What went wrong?
   Bitterness almost always comes from one of two things: burnt chilies or burnt garlic. The key is to fry both ingredients over a very low flame and for a short duration. Remember, the garlic should be a light golden, not deep brown.
2. Why is my chutney too watery? How can I fix the consistency?
   This is the most common issue. The key to a thick chutney is to add as little water as possible during grinding.
   Fix: If it is already too thin, you can add a tablespoon or two of more dry coconut and grind again. The dry coconut will absorb the excess moisture.
   Remember: The goal is a thick, coarse, and grainy texture, not a smooth paste.
3. How long will this Loshne Chutney last?
   If you are using dry ingredients (dry coconut, fried chilies, and sauteed garlic) and grinding without adding water, this chutney has an excellent shelf life. Stored in a clean, airtight jar it will stay fresh and flavorful for up to 15 days. Always use a clean, dry spoon to scoop it out to prevent moisture contamination.

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