'Loson' in Konkani means garlic. Loshne (garlicky) chutney is among my favourite chutneys. My husband loves it too, so we make it quite often.
As a kid I loved having garlic chutney with pudde nonche (a pickle - maybe a post on that some day) and pej (congee).
When I posted Easy Rice Flour Dosa, a couple of people asked me for the recipe of loshne chutney so I thought I'll post it right away. I did not take any pictures when I made it the last time though, so I'm just going to borrow a picture from the previous post.
10 to 12 medium garlic cloves
1 to 2 tsp ghee
1 cup grated coconut
1 marble sized tamarind
2 to 3 roasted red chillies
Crush garlic, discard the peel.
In a pan heat ghee, throw in the crushed garlic and roast till the garlic turns golden brown. Sprinkle salt and allow to cool.
Grind coconut, tamarind, red chillies and salt with very little water, just a few spoons, into a coarse paste. Add the roasted garlic and grind further. Remember, this is a dry chutney, so add as little water as possible, but make sure it is properly ground.
This comes with practice I guess. A couple of times when my chutney turned slightly damp, I just refrigerated it overnight and the next day it looked dry.