Dry garlic chutney recipe
This dry garlic chutney is also known as vada pav chutney
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings (less than ½ cup enough for 8 vada pav)
- 9-10 large cloves Garlic
- 3 tablespoons Peanuts
- 3 tablespoons Desiccated coconut
- 2-3 teaspoons Kashmiri red chili powder
- Salt to taste
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.
Serving: 1tablespoon | Calories: 40kcal | Carbohydrates: 2.8g | Protein: 1.4g | Fat: 3.1g | Saturated Fat: 1.3g | Sodium: 31mg | Potassium: 68mg | Fiber: 1g | Vitamin A: 300IU | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 0.4mg
*Nutrition information is a rough estimate for 1 serving
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