Spicy Garlic Chutney-Lasanyu Marchu
Spicy Garlic Chutney or Lasanyu Marchu as we Gujaratis call it, is a MUST HAVE condiment in my household. It’s similar to Thecha Chutney from Maharastra but I will always prefer the Gujarati version. As far back as I can remember a jar of garlic chutney was always in our fridge. I put this in everything from dal, spreading it on my dosa to adding a dollop of it into my pav bhaji! In fact, give me some lasanyu marchu with roti and I’m set! Growing up my family would mix cream cheese and this chutney together, slather it on some Italian bread and bake it! The adults would enjoy it with their cuppa chai and we kids would eat it with milk! Yes! I was introduced to spicy food very early on in life! It’s such a versatile chutney that you won’t know how you’ve gone without it all your life! I’ve added a few notes at the end of the recipe to better help you as well! Do try it out and let me know what you think and don’t forget to tag me @themommyspice on Instagram if you do! I love seeing all of your creations!
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Spicy Garlic Chutney/Lasanyu Marchu
Gujarati Style Lasanyu Marchu/Spicy Garlic Chutney
Equipment
- Food Processor or Blender
Ingredients
- 1 Cup Garlic Cloves
- 1.5 Tbsp Lemon Juice
- Salt To Taste
- 5-6 Tbsp Red Chili Powder
- 2 Tsp Sesame Seeds
- 2 Tsp Cumin Powder or Whole Seeds Jeera
Instructions
- Place peeled garlic into food processor or high powered blender i.e Vitamix/Nutri Bullet. Grind to a paste.
- Add the red chili powder, cumin powder, salt and, sesame seeds. Blitz in the blender/processor until all of the ingredients are blended together.
- COOKING THE MIXTURE IS OPTIONAL. I prefer to cook the mix to get rid of the raw garlic taste and preserve it a bit better. Add 2-3 tbsp oil (vegetable is what I used) to a pan and heat over medium-low. Transfer the blended ingredients to the pan and stir making sure to not burn the garlic. Add in the lime juice and keep stirring. If the garlic is starting to burn make sure you lower the heat.
- Cook this mixture for about 5-7 minutes. Once the mixture has cooked, set aside and let it cool. Once cool, place in an airtight jar, layer the top of the lasanyu marchu with some oil and store in the fridge for up to 6 months. * See Recipe Notes
RECIPE NOTES:
- If you feel the mixture taste too much like raw garlic add more chili powder. Some people will also add a really tiny amount of sugar to balance the mix. Completely your choice.
- The mix will get darker depending on the color of your chili and cumin powder. It will also get darker if you choose to cook the mix. This will NOT alter the taste at all so no need to worry!
- We always make a big batch of this, if you would like to do the same, just make sure to double or triple the recipe based on your needs.
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The Mommy Spice
Welcome to The Mommy Spice! 👋 I’m Shoma, the founder and creative heart behind this vibrant space where food, family, and adventure come together. Here, I share my passion for crafting flavorful recipes, exploring family-friendly travel destinations, and embracing the beautifully chaotic journey of motherhood. Whether it’s discovering hidden gems on a family cruise, whipping up quick weeknight meals, or finding ways to make life more joyful and connected, The Mommy Spice is all about celebrating the little moments that make life big. Join me as we spice things up and make every day extraordinary! 🌟
17 Comments
jporebasoc
I am not too keen on spicy things, but my other half is, so might give it a go one day!
Patricia-Ann Que
i have a weakness for spicy food coming from thailand! i love chutney but never actually tried making me one! now u got me super interested! i might attempt this weekend!
Amanda | Maple Alps
I do love a good chutney! I’ve only recently started making such things from scratch so I’ll definitely be adding this recipe to my list!
Sarah
I love spicy food and garlic is one of my favorites. This looks like an amazing combination and I really can’t wait to try it!
Jack Bransson
That seems interesting recipe and I haven’t tried it before which will be more interesting to try it :).
Corinajune
This looks sooo good. I’m very sensitive to spice but i do love it! I might have to try it! Thank you!
Varsha
I made this but mine was not bright red like this. The jeera powder makes it more brown. Did you add food colouring?
The Mommy Spice
Hi Varsha,
My chili powder was bright red. Also if you use the cook method, your mix will be darker.
Varsha
My chilli powder was also bright red, and the mixture was dark before I even cooked it. Tastes fine, but just doesn’t look as appealing as your pictures.
The Mommy Spice
I’m unsure as to why but maybe decrease the amount of Jeera powder or eliminate it altogether if you prefer.
Naina
Hi there, Can I use whole red Kashmiri chillies soaked in water?
themommyspice
Hi Naina,
You can. I have made it that way before and the texture will be different and taste slightly different but still yummy nonetheless! Hope you enjoy it!
Dina
I made four batches of this over the weekend for family and friends. Every single person said it tasted just like their own mother makes! You nailed it. Thank you for a taste of home! Also your khaman recipe and soya biryani are on rotation at our home!
The Mommy Spice
I am so happy that you loved it!
Preeti Desai
THIS IS THE BEST LASAN NU MARCHU EVER! Yes, I had to write in all caps because I was so excited to make this and eat it. We use it on everything! Thank you so much for sharing this!
The Mommy Spice
Thank you so much! Stay tuned I have plenty of more Gujarati recipes coming your way. Happy Saturday!
Shivangi Shah
Hi Shoma! Made this a few days ago and this is as authentic as it gets! Tastes just like back home in India! Thank you for sharing the recipe and plz upload more guju recipes!