Garlic chutney recipe for vada pav - This is dry garlic chutney made with garlic cloves, dry coconut, peanuts and red chili powder. It is also known as vada pav chutney. Apart from using this into vada pav, this can be used many ways. Check out the suggestions below.
How to make dry garlic chutney recipe:
1) Roughly slice the garlic cloves. If your garlic cloves smaller in size, you can just smash it. Take that into a pan and dry roast on medium heat.
2) Keep stirring and roasting for about 1-2 minutes or till they turn slightly brown in color. By doing this, the raw edge of garlic flavor goes away and you won’t have that strong, pungent, smelly garlicky flavor. Remove it to a plate.
3) In the same pan, take peanuts and dry roast them similarly.
4) Roast them till they are light brown in color and remove it to the same plate.
5) Now turn off the stove and add dry coconut. The remaining heat is enough to roast the coconut.
6) Keep stirring and roasting till it is nicely golden brown.
7) Dump that into the plate and let it cool down completely.
8) Once cooled, take that into the grinder.
9) Add Kashmiri red chili powder and salt. For the spicier taste, use regular red chili powder.
10) Grind it into a coarse damp powder. NO need to add any water.
Remove it to a bowl for serving or store them in a container.
It stays good for a week or two in the refrigerator.
Serving suggestions: This dry garlic chutney is usually used for making vada pav.
-- You can use as an accompaniment to your meal.
-- Sprinkle over khakhra, dhokla it tastes yum.
-- While making dosa, uttapam you can sprinkle on them. It gives slight punch to the mild dishes.
-- You can use in sandwiches or kathi roll too.
Notes:
- Roasting the garlic part is optional. But I do it. because it mellows down the pungent raw taste of garlic. So you won't have the smelly breath.
- Also, the addition of peanuts and coconut mellow down the pungency. They also add the nutty flavor to the chutney.
- For the brighter red color and to make it less spicy, I have used Kashmiri red chili powder. If using the regular chili powder then use little less. Or if you like spicier, add more. In short, adjust the quantity or chili powder as per your liking
Dry garlic chutney recipe
Ingredients
- 9-10 large cloves Garlic
- 3 tablespoons Peanuts
- 3 tablespoons Desiccated coconut
- 2-3 teaspoons Kashmiri red chili powder
- Salt to taste
Instructions
making dry garlic chutney recipe:
- Roughly slice the garlic cloves. If your garlic cloves smaller in size, you can just smash it.
- Take that into a pan and dry roast on medium heat.
- Keep stirring and roasting for about 1-2 minutes or till they turn slightly brown in color. Remove it to a plate.
- In the same pan, take peanuts and dry roast them similarly.
- Roast them till they are light brown in color and remove it to the same plate.
- Now turn off the stove and add dry coconut. The remaining heat is enough to roast the coconut.
- Keep stirring and roasting till it is nicely golden brown.
- Dump that into the plate and let it cool down completely.
- Once cooled, take that into the grinder.
- Add Kashmiri red chili powder and salt.
- Grind it into a coarse damp powder. NO need to add any water.
- Remove it to a bowl.
I have many recipes from this website and was helpful, please put more easy and quick recpies for kids as well.
sure will add
I have tasted this chutney with vada pavs, looks really good..
This chutney should be delicious. Will give it a try. Like the garlicky taste in food.
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 🙂
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Wonderful recipe! Loved the bright colour too 🙂