Dry Garlic Chutney is a deliciously hot and spicy popular dry chutney used in the tasty filling of the famous Vada Pav in the street food of Mumbai. This chutney has the flavors of desiccated coconut and garlic to take the spuce to another level. The dry spice mixture can also be an accompaniment to many other snacks, it can also be served along with steamed rice. This is a dry textured powder, a traditional recipe and it’s very easy to make.
PREP TIME: 5 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 20 MINUTES
INGREDIENTS
1/2 cup whole Garlic cloves
1/2 cup Grated Dry Coconut
1/4 cup Sesame seeds
1/4 cup Peanuts
10-15 pcs whole Dry Kashmiri Red Chillies
1 tsp Paprika powder
1 tsp Salt
Method:
1. In a pan add grated dry coconut and roast on low flame until it is light golden brown in color and and transfer in a plate.
2. In the same pan add peanuts and dry roast until golden crisp and add to the coconut plate.
3. In the same pan add whole dry chillies and dry roast until crisp and add To the plate.
4. In same pan add garlic cloves and dry roast until golden and transfer into a plate.
5. Cool all the roasted ingredients before grinding them to avoid the release of oils from peanuts, coconut and sesame seeds. Add the red chilly powder along with salt and mix well. Keep the texture of the chutney coarse.
6. Pour the dry chutney in an airtight glass container and keep in refrigerator for 15 days. Dry garlic chutney is ready to serve.
Enjoy!
Served with Vada Pav in the Pav bun along with tamarind chutney.
Notes:
Roast the ingredients individually on medium low heat to avoid burning until they are nicely browned.
Comments