Comments on: Garlic Chutney (Losney chutney)

By: Ashwini

Ashwini — Mon, 22 Jun 2009 19:35:44 +0000

hi Shilpa,
I love garlic n this was great, one more thing wanted to tell you,
the same way but instead of putting red chillies to be added green chillies while frying garlic n rest are to be grinded raw but without adding tamarind and at last a cup of curd n water {if required} to the mixture that makes a dish called Thambuli in south indian style which is served with rice as a starter…..try this its great as well.

Thank you

By: sss

sss — Tue, 07 Apr 2009 19:23:00 +0000

its nice

By: Bhagirath

Bhagirath — Mon, 22 Sep 2008 12:57:08 +0000

I am in business of Garlic Chutni.There are 2000 to 5000 Kg order.Can you tell me how can i avoid smell of garlic from chutni. How can i make it good looking and better test. please suggest.

By: Vastevu

Vastevu — Sun, 29 Apr 2007 17:35:00 +0000

This is the exact type chutney I was looking for as my mother used to make all the time (now I learnt that It is good for heart too), and we used to call it “Losne Goli”. I had difficulty in making it in Osterrzer mini blender or any mixer. But I brought Lakshmi brand (has wide SS jar and thicker ragade Daanno for grinding weight)table top Ragado from Mumbai last month and I can make better almost paste like chutney (with minimum amount of water) as this Garlic Chutney should be.

By: Shilpa

Shilpa — Sun, 18 Feb 2007 15:18:12 +0000

Asha, I am interested in all kind of vegetarian and sea food. Whether it is South Indian or not, does not matter for me. I love to learn more about all kinds of food.

By: Asha

Asha — Sun, 18 Feb 2007 08:14:05 +0000

hi, I want to know are interested in only south indian traditional recipes or in other states from north as well??? I am a total foodie n I am absolutely enjoyg ur website n ofcourse learning.

By: Chetna

Chetna — Tue, 31 Oct 2006 19:22:43 +0000

To avoid the garlic clove from spluttering, crush it slightly with a pestle “Khalbatta stone” before frying and you will not have any splutters… This is one of my most favourite chutneys.. but unfortunately, here in North American grinders, the consisitency of coconut chutneys is atrocious…the heat of the mixie makes the coconut a little ‘bubuli’..how can we avoid this ?

By: Anita

Anita — Wed, 09 Aug 2006 03:20:07 +0000

Giving a tadka (tampering) of 1/4tsp mustard seeds, 1/2tsp urad dal, 1 broken red chilly & 8-10 curry leaves in 1-2tbsp of oil enhances the flavour.

By: shilpa

shilpa — Thu, 11 May 2006 17:53:50 +0000

Hi Shalini,Even we make rice roti(alayle pita rotti) with this .
Sailu, hope you liked the taste of this chutney.

By: Shalini

Shalini — Thu, 11 May 2006 15:25:15 +0000

I love this chutney! My mom used to make Rice flour rotis with this. Thanks for sharing.