Dry Garlic Chutney | Vada Pav Chutney | सुखी लहसुन की चटनी
Maharashtrian Dry Garlic Chutney is the secret to take your vada pav to a next level. It is more like a powder than chutney. Coconut lahsun ki chutney in vada pav makes vada pav more tasty. This dry vada pav chutney is made with dry coconut, garlic and red chillies as main ingredients. People also add peanuts and sesame seeds to the chutney .
Chutney which I have mentioned below is with dry coconut (sukha nariyal), garlic (lahsun), red chilly powder, peanuts and sesame seeds but you can make this without peanuts and sesame seeds also.
Dry Garlic Chutney can also be used as a spread to sprinkle over snacks such as Bread Pakoda, Methi Pakoda, Pyaaz Pakoda, Gobi Pakoda, Paneer Pakoda and Gobi Methi Pakoda. You can also use it to make sandwiches.
The quantity of Dry Red Chilli depends on how spicy you want the chutney to be. You can add more chilli if you want to make spicy chutney. Use 4 dry red chillies instead of red chilli powder for better taste and texture. Kashmiri Red Chilli Powder is added for getting enhanced colour. For better results add 50-50 . Dry red chillies will give it a taste and Kashmiri red chilli powder will enhance the color.
The quantity of oil used for roasting should be minimum so that the chutney prepared could be dry.
Dry Garlic Chutney | Vada Pav Chutney | सुखी लहसुन की चटनी
Ingredients
- 12 Cloves Garlic
- 2 tbsp Sesame Seeds
- 1 tbsp Red Chilli Powder
- 1 tsp salt
- 1/4 Cup Peanuts
- 1/2 tsp Coriander Powder
- 1/2 Cup Coconut
- 1 tsp Oil
Instructions
- Heat a pan and add oil.
- Add garlic cloves and lightly cook them.
- Add peanuts and cook till lightly toasted.
- Add sesame and slightly roast them.
- Now add chilly powder, coriander powder, salt and dried coconut.
- Mix and stir fry them for 2 minutes.
- Let the mixture cool.
- Add this mixture into a blender and make a coarse powder.
- Garlic chutney is ready.
Video
Cooking with lots of love and straight from the heart.
Bhawna Maharshi
Pans n ovens