Garlic Chutney (Dry)

Share this recipe:

Dry version of garlic chutney is made from garlic, coconut and red chili powder. Coconut gives nice nutty flavor to the chutney. It is used in so many chaat recipes. Recently I used this garlic chutney in vada pav. It has bright red color because of the red chili powder. You can adjust the amount of chili powder as per your liking spiciness.


Enjoy, everyone!

Here’s the handy dandy printable:

Garlic Chutney (Dry)
Prep time
Cook time
Category: Chutney
Yield: 1 cup
  • Oil – 1 teaspoon
  • Garlic cloves – 1/3 cup
  • Desiccated coconut – ¼ cup
  • Red chili powder – 2 tablespoons
  • Salt – to taste
  1. Heat the oil in pan on medium heat.
  2. Once hot add garlic cloves and sauté them till lightly brown.
  3. Then add desiccated coconut and sauté them till coconut become lightly golden.
  4. Let it cool little bit.
  5. Add garlic and coconut mixture in food processor. Add red chili powder and salt.
  6. Pulse it till mixture is grinded and become crumbly. (if you are using mixer then do not use any water.)
Additional Info
You can keep this chutney refrigerated in a air tight container up to two weeks.

Search from 400+ recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  


  1. says

    A very flavorful chutney indeed…Like Hema, I too have tasted it in vada pav.

    For your regarding an accompaniment for Steamed Crescents, we enjoyed it as is, since the filling was really flavorful, but I guess you could have it with some Tomato Ketchup.

  2. says

    Sounds delicious, had it at my friend’s place and m family loved but tried it at home. Thanks for sharing the recipe, will try out for sure :-)
    Kanan, I reached to ur beautiful space when ever u left a comment, but never found a GFC link to follow you, donno y? Or do I need to connect via some other link? Lemme know…

    • Kanan says

      This is word-press blog so I cannot put Google follower widget on the site. That widget is only for Google blog-spots. If you want you can follow me on Facebook or twitter or subscribe by email for latest recipe update. Thank you for stopping by.