Dry Garlic Chutney Recipe | How to make Garlic Chutney

 

Dry Garlic Chutney Recipe for Vada-Pav
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Dry Garlic Chutney For Vada-Pav

Maharashtra’s famous vada-pav is totally incomplete without its accompanying dry garlic chutney. The pav is halved and generally sprinkled liberally with this chutney before placing the plump vada in it. This chutney is very easy to make and it requires only a few ingredients to come together; garlic, red chilli and Copra ( dry coconut) with the only salt added for seasoning. The proportion is also very flexible and is often adjusted depending on the potency of the garlic and the spice-quotient of the red chillies. Kashmiri red chillies/powder is added to get its attractive, bright-maroon hue. Depending on taste preference and for the sake of variation, a number of ingredients like tamarind, sesame seeds and peanuts are also added. But the following recipe is a true representative of the ones got on the streets of Bombay and is a true classic.

Course Breakfast, Snacks
Cuisine Indian, Maharashtra
Prep Time 5 minutes
Total Time 10 minutes
Servings 15 servings
Calories 37 kcal
Author Anju Bhagnari

Ingredients

  • 10 Garlic Cloves (thick, unpeeled)
  • 8 Whole Red Chillies
  • 55 grams Dry Coconut
  • Salt to taste
  • 1 teaspoon Kashmiri Red Chilli Powder optional

Instructions

  1. Cut the dry coconut into small pieces.
  2. Remove the stem of the red chillies.

    Ingredients for Dry Garlic Chutney
  3. Add the coconut pieces to a mixer jar and pulse it once or twice.

    Grinding ingredients for Dry Garlic Chutney
  4. Add red chillies and garlic.

  5. Grind for a couple of minutes to get a little coarse-consistency powder.

  6. Open the lid once or twice in between to scrape the sides of the jar and bring the mixture back in the center.

  7. Finally, add the Kashmiri red chilli powder, salt and pulse a bit.

    Grinding ingredients for Dry Garlic Chutney
  8. Remove it into a plate and store in a jar or tiffin.

    Step by step process of Dry Garlic Chutney
  9. Serve with piping hot batata vada and pav.

  10. Additionally, a little bit of tamarind can also be added while grinding to get a tangy taste (Optional).

    How to make Dry Garlic Chutney for Vada Pav

Recipe Notes

This chutney can be stored for many days in a dry, cool place.

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