Dry garlic chutney is a pungent, spicy and nutty condiment from Maharashtrian cuisine. In the Marathi language, it is called lasun khobra chutney and more commonly identified as vada pav chutney.
Dry roast the garlic cloves on medium-low heat until they have a few brown spots here and there. Remove it to a plate.
In the same pan, dry roast the peanuts by stirring constantly until they are light brown. Remove it to the same plate.
In the same pan add dry coconut and turn off the stove. The remaining heat is enough to roast the coconut. Keep stirring until coconut is light golden in color. Remove it to the same plate and let them cool down slightly.
Once cooled, take them into a grinder jar or food processor jar. Add salt and red chili powder.
Pulse it until you get a coarse mixture.
Remove it to a bowl for serving or a glass jar for storing.
Notes
Reduce the spice level without compromising the color of the vada pav chutney: Use Kashmiri red chili powder instead of regular.
Dry roast the ingredients on medium-low heat to avoid burning.
Let the roasted stuff cool down before grinding. Otherwise, the moisture from the heat will alter the texture of the chutney.
Use the pulse mode instead of grinding to avoid releasing the oil from peanuts and coconut.
Storage: It stays good for 2-3 weeks in an airtight container in the refrigerator.