Lasunachi Chutney and Bhakri(a flat bread made of jowar flour) is a staple diet of the farmers in Maharashtra, India. The rural people of Maharashtra are simple and they eat food which is also simple. After the hard working day in the sun, they look forward to this lunch which is Jowar Bhakri, Lasanachi Chutney and a couple of onions smashed with a fist. And with this they are all set to work again in the fields.
Lasun Chutney can also be eaten in various forms. I like it to spread over bread with some butter. It can be eaten simply as a condiment with the meal. Some also like to add a teaspoon of yogurt in the chutney and have it with chapati.
I usually make this chutney and store it in an air tight container. This lasts for almost a week or 10 days. Here is what you need -
1) 8-10 garlic cloves
2) 1/4 cup peanuts
3) 1/2 cup dry shredded coconut
4) 1 tspn red chilli powder. (I had some chilli flakes so I used those instead)
1) Heat a pan and dry roast the cloves, coconut and peanuts seperately.
2) Put all the ingredients in the grinder. Add red chilli powder and salt to taste. And grind it.
Chutney is ready!!