Dry Garlic Chutney | Lahsun ki Chutney | Podi Recipe | How to make Garlic chutney recipe

Garlic is one of the super foods and contains vitamins C and B6, manganese, selenium and other antioxidants (notably allicin).More recent evidence-based research suggests garlic may be effective against high blood pressure, cardiovascular disease, cholesterol, colds and some cancers.Today's recipe is Dry Garlic Chutney which is easy to make and can be stored in fridge for 15 days.

If you like to know how it is made ... click on below

Dry Chutneys /Podi recipes are quite famous in South India as these are served at anytime of the meal. We have many varieties in Podi's which are combined with ghee/oil and served in breakfast (Idli, Dosa, Upma and on on). 
On daily basis in south indian people have first few bites of rice with podi by mixing it with a teaspoon of podi(Garlic,Curry leaf ...) and add ghee and have it. This is one healthy way of having essential vitamins and minerals.  

Level: Easy
Prep time: 5mins
Cook Time: 10mins
Makes: 1/2 cup
1 cup:250 ml


Garlic/Lahsun: 100gm
Dessicated Coconut: 50gm
Oil: 1 teaspoon
Chilli Powder : 3 tablespoons(to taste)
Salt to taste


Peel the garlic and chop it roughly.
In a small pan heat oil and add the garlic. Once it turns light brown add dessicated coconut and fry till raw smell of coconut is gone. Keep it a side and let it cool.
Once the mixture is completely cooled, blend the mixture to fine along with salt and chilli powder. 
Serve along with hot steamed rice with ghee/butter or serve it with Idli, Dosa, Upma are any south indian breakfast.

  • Increase and decrease the quantities to your taste buds.


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