Lassan Marcha Chutney, as a small child I watched my Ammi, women in my neighborhood, my friends’ mothers, and women in the villages grinding this Gujarati condiment on a flat stone mortar & pestle.
Dried red chilies soaked in water overnight, ground with garlic, with salt added to it periodically during the whole process to create a smooth paste. Then, the food processor and blenders took over 🙃. Some use this chutney to spice up their curry, and add flavor to other Gujarati dishes, and some people of the villages eat it with Bajri no Rotlo(millet bread) and raw onions. I have a fond memory of having this gorgeous chutney with my father on millet bread with raw onions offered by a farmworker. That simple meal to some is the only meal they can afford to have. I believe that true cooks are those who can prepare a meal with just a few ingredients they own or can afford to have yet can create something magical that your taste buds would refuse to forget.
Have you ever had a simple dish in someone’s home that your taste buds can never forget?
Is there a substitute for hot red chilies for a milder version?
Yes, there is a substitute. I have made this recipe using roasted bell peppers for a milder version and it tastes phenomenal. You can also try it with roasted mini sweet peppers. Little less garlic and a good squeeze of lemon juice do the magic.
Lassan Marcha Chutney
- 1 cup dry red chili, small round ones, or Kashmiri
- 1/2 cup garlic cloves
- Salt to taste
- 1/4 cup water
- 3 tbsp extra virgin olive oil, optional
- Thoroughly wash the chilies in a strainer under the runny water and remove the stems.
- Soak the chili in a medium bowl in about 1 1/2 cup of warm water preferably overnight or at least 1 hour in the hot water.
- Leave 1/4 cup of water from soaked chilies and drain the rest of the water out.
- In a blender or a food processor, blend soaked chilies, garlic, oil, and salt. Blend until smooth or your desired consistency.
- Store in an airtight container in the refrigerator.
- Use in curries, soups, sandwiches, and with your favorite meal.
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