Dry Garlic Chutney Recipe

Dry Garlic Chutney is a dry textured chutney prepared from garlic, ground nuts and spices and must have condiment for making delicious vada pav.


This chutney is so widely used in Maharashtra for making vada pavs that it’s commonly referred to as vada pav chutney.

It is an absolute must-have for Vada Pavs, and can also be used as a spread for sandwiches, wraps, and dosas.

#Serving Suggestion:  This dry garlic chutney is usually used for making vada pav. You can use as an accompaniment to your meal.

#Special Note: Want to reduce cooking/preparation time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

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DRY GARLIC CHUTNEY RECIPE

Dry Garlic Chutney is a dry textured chutney prepared from garlic, ground nuts and spices and must have condiment for making delicious vada pav. It is also known as vada pav chutney.
Course Side Dish
Cuisine Maharashtrian
Keyword dry garlic chutney
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 small bowl
Author Achala

Ingredients

  • 1/4 cup dessicated coconut
  • 12-13 garlic cloves
  • 20-25 raw peanuts
  • 1 tbsp seasame seeds
  • 1 tbsp kashmiri red chilli powder
  • Salt to taste
  • 1 tsp oil

Instructions

  • Collect all the required ingredients.
  • Heat 1 tsp oil in skillet or pan on low flame.
  • Add raw peanuts.
  • Keep stirring and roasting for about 1-2 minutes or till they turn slightly brown in color.
  • Then add garlic cloves.
  • Roast garlic cloves over low flame for 30 to 40 seconds.
  • Next add seasame seeds.
  • Roast for about 15 to 20 seconds or till the sesame seeds change color.
  • Switch off the flame and add dry coconut.
  • Keep stirring and roasting till it is nicely roast well. The remaining heat is enough to roast the coconut.
  • Now add kashmiri red chilli powder.
  • Mix very well.
  • Then add salt as per taste.
  • mix again and let this mixture cool down completely.
  • When the mixture has cooled down completely, transfer that into the grinder jar.
  • Grind in intervals of 4 to 5 seconds and stop. Do not grind at a stretch as then oil will be released from the coconut, peanuts, and sesame seeds. You can even use pulse option of the mixer grinder.
  • Grind to a coarse or semi-fine mixture. No need to add any water.
  •  Transfer the dry garlic chutney in a small bowl.
  • Dry garlic chutney is ready. Use it as a spread on Vada Pavs, sandwiches & wraps. Dry it completely and store in the freezer in an airtight container for later use. 

How to make Dry Garlic Chutney (Step by Step Instructions with photos) :

1.Collect all the required ingredients.

2. Heat 1 tsp oil in skillet or pan on low flame.

3. Add raw peanuts.

4. Keep stirring and roasting for about 1-2 minutes or till they turn slightly brown in color.

5. Then add garlic cloves.

6. Roast garlic cloves over low flame for 30 to 40 seconds.

7. Next add seasame seeds.

8. Roast for about 15 to 20 seconds or till the sesame seeds change color.

9. Switch off the flame and add dry coconut.

10. Keep stirring and roasting till it is nicely roast well. The remaining heat is enough to roast the coconut.

11. Now add kashmiri red chilli powder.

12. Mix very well.

13. Then add salt as per taste.

14. mix again and let this mixture cool down completely.

15. When the mixture has cooled down completely, transfer that into the grinder jar.

16. Grind in intervals of 4 to 5 seconds and stop. Do not grind at a stretch as then oil will be released from the coconut, peanuts, and sesame seeds. You can even use pulse option of the mixer grinder.

17. Grind to a coarse or semi-fine mixture. No need to add any water.

18. Transfer the dry garlic chutney in a small bowl.

19. Dry garlic chutney is ready. Use it as a spread on Vada Pavs, sandwiches & wraps. Dry it completely and store in the freezer in an airtight container for later use.

Recipe Notes :

  • Use 4 dry red chillies instead of red chilli powder for better taste and texture.
  • Roast the ingredients on low heat to avoid burning.
  • Cool the ingredients before grinding them to avoid the release of oil from peanuts, coconut and sesame seeds.
  • Store the dry chutney in an airtight container in the refrigerator for 15 days.
  • Keep the texture of the chutney coarse.
  • While roasting coconut makes sure that it doesn’t burn and turn dark brown.
  • Add a generous amount of garlic to make it more flavourful.
  • Roasting the garlic part is optional. But I do it. Because it mellows down the pungent raw taste of garlic. So you won’t have the smelly breath.
  • The addition of peanuts and coconut mellow down the pungency. They also add the nutty flavor to the chutney.
  • Adjust the quantity or chili powder as per your liking.

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