Loshne Chutney Pitti/ / Garlic Chutney Powder

Loshne Chutney pitti or Garlic Chutney powder is a Konkani dish. My mamama used to make the best chutney pitti. I miss her very much now as she left us last year! But her memories will always be there with me.

Lets proceed to the recipe.

Here is what we need:

Sukkale Cobri/Dry copra/Dry Coconut – 1,grated *check notes

Indian Garlic pods – 3 medium,peeled* check notes

Red chillies – 15

Tamarind – a small lump

Salt to taste

Method

In a thick bottomed kadai,roast garlic in a slow flame till it becomes golden in colour.

Transfer this in a plate.

To the same kadai add the grated cobri or copra or dessicated coconut and  roast till it gets evenly brown avoid burning, so do this on a low flame.once done remove it in the plate which has garlic

Now add the red chillies and roast it on a low flame till it evenly browns.Switch off the flame and allow everything to cool well.

Add all the roasted ingredients to a mixie jar or a spice powder jar along with  tamarind and salt to taste.

Powder into a mixer into a coarse chutney powder—Do not run the mixer for long or else the oil will ooze out.

Let it cool and then store in an air-tight glass container. 

Tastes great with rice and dal or even with dosas.

Aps Notes:

If you do not get dry copra feel free to use desiccated coconut. For the aboce mentioned garlic pods you will need a minimum or 2-3 cups of desiccated coconut.

I love indian garlic as it has a pungent flavor where as the china garlic doesn’t. if you use china garlic use a pod extra to get a strong flavor.
After grinding the pitti do check for salt, if you find the need then add salt in the mixer itself and give a pulse.

 You can even spread it over toasted bread and Enjoy!

I hope you liked the recipe.

For more such recipes,

Stay tuned!

Aps.