Dry Garlic Chutney
A perfect addition to Indian chaat and snack recipes, this dry chutney is made with crunchy peanuts, nutty coconut, and garlic and sesame seeds. For Vada Pav, Dry Garlic Chutney is wonderful must-have chutney.
It is the secret ingredient of the lip-smacking Vada Pav, also known as the Maharashtrian lasun chutney recipe. Vada Pav is a popular street food. In Maharashtra, it is the comfort food of many and is accessible throughout the day.
This chutney is stuffed inside the mini dinner rolls called Pav along with the potato wada also called as spicy potato sliders, and is served with a generous helping of this spicy dry garlic chutney.
This chutney is traditionally primarily used for Vada Pav, but don’t be afraid to use it in other ways. I liked it topped on sandwiches, adding a wonderful spice and texture to it. It improves the taste of the final dish by sprinkling it while making Aloo Gobi or a dry potato curry.
This chutney with garlic and coconut is spicy and piquant. Right from start to finish, it takes 15 to 20 minutes to make this chutney. So it’s really fast and takes less time.
The filling of Vada pav, kanda bhajji pav, samosa pav, and batata bhajji pav is sprinkled with this tasty chutney. I sprinkle this chutney on toasted buttered bread occasionally, or have it with khichdi or varan-bhaat too. You can also use coconut garlic chutney with snacks like batata vada, onion pakoda, potato pakoda, bread pakora, or any pakoda snack as a side condiment.
The desiccated coconut and garlic flavours are both clearly felt in this chutney. Red chilli powder provides the spice and fire. I used red Kashmiri chilli powder to give the chutney a vivid, deep red colour. There are several variants where a few spices such as coriander and cumin are also added to make this dry garlic chutney. Roasted peanuts are added in several variants.
All is usually combined and then pounded or ground to a coarse dry mixture when making garlic chutney. I have sautéed the garlic here so that it reduces its pungency a little. Sauteing also allows garlic’s raw flavour to go away.
Both desiccated coconut and dried coconut meat can be used to make this garlic chutney. When you make coconut meat with dried coconut, compared to chutney made with desiccated coconut, it gives a deeper coconut flavour.
A small batch can always be made and stored in the refrigerator. When making Indian street food such as vada pav, samosa pav or while serving with various pakoda recipes, use it as needed. With dosa or masala dosa, you can have it as well. Enjoy this spicy and fiery recipe!
Preparation Time: 5 mins
Cooking Time: 10 mins
Serves: 2
- Dry coconut (khopra): 3 Tablespoon – Grated
- Red chilli powder: 2 teaspoon
- Garlic cloves: 4 to 6
- Oil: 1 Tablespoon
- Gram flour Crumbs: 1/2 cup (Besan boondi)
- Salt: ¼ teaspoon
- Grind together Coconut (3 tbsp), Red chilli powder (2 tsp) and Garlic (4 to 6) in a mixer.
- Heat Oil (1 tbsp) in a non-stick pan; add this mixture and sauté for a minute.
- Add the Gram flour crumbs (1/2 Cup) and mix well and remove from the heat.
- Season with Salt (as per taste). Set aside to cool
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