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.
- 10 Garlic Cloves (thick, unpeeled)
- 8 Whole Red Chillies
- 55 grams Dry Coconut
- Salt to taste
- 1 teaspoon Kashmiri Red Chilli Powder optional
Cut the dry coconut into small pieces.
Remove the stem of the red chillies.
Add the coconut pieces to a mixer jar and pulse it once or twice.
Add red chillies and garlic.
Grind for a couple of minutes to get a little coarse-consistency powder.
Open the lid once or twice in between to scrape the sides of the jar and bring the mixture back in the center.
Finally, add the Kashmiri red chilli powder, salt and pulse a bit.
Remove it into a plate and store in a jar or tiffin.
Serve with piping hot batata vada and pav.
Additionally, a little bit of tamarind can also be added while grinding to get a tangy taste (Optional).
This chutney can be stored for many days in a dry, cool place.