Dry Garlic Chutney Powder is a classic chutney powder from the northern part of India, made by grinding dry-roasted garlic along with grated coconut and a generous amount of red chilli powder. In India, this powdery spread is often known as Vada Pav chutney and so among used in various dishes especially in Maharashtra and other western parts of India.
What is Vada Pav
It is one of the most popular street food from Mumbai that includes a potato stuffed bonda (pakoda) between two pav or burger buns with a sprinkle of spicy dry garlic chutney. So it is an authentic spicy flavored powder that is absolutely a must-have for Vada Pavs and many more Indian snack recipes. It is often known as Vada Pav Chutney.
However, this chutney is more like a powder that you can just a little sprinkle on the pav which absolutely jazzes the flavor of the dish. It also tastes great as an accompaniment with Dal rice and as a delicious spread for sandwiches, wraps, and dosas as well.
All you have to do is to dry roast the spices and grind them with red chilli powder and salt to taste. This chutney is usually made spicy but you can adjust the amount of red chili according to your taste. It is most commonly referred to as teeka chutney or lasoon ki chutney which uses just the basic ingredients when putting together a homemade vada pav recipe. The key is to make good garlic chutney is roasting the ingredients well.
Ingredients
The recipe is very simple and uses just the basic pantry ingredients that can be made in a few minutes.
Garlic clove is the star ingredient of this recipe. It adds a good taste when it is mixed with dry grated coconut.
Dry grated coconut – This gives a nutty flavor to this chutney powder. Make sure to always dry roast before adding them to the grinder.
Red chilli powder – I have used here red chilli powder to give a spicier taste. You can also use Kashmiri chilli powder to get that vibrant color in this chutney powder.
Salt to taste
And Oil
Serving Suggestions
This dry garlic chutney is usually used for making Mumbai’s famous vada pav.
You can also use this as an accompaniment to any savory Indian snack recipe.
Sprinkle this over your vegetable dishes. It tastes yummy with khakhra, dhokla too.
It is a very simple and easy-to-make recipe that can be just eaten as a topping with plain jeera rice or steamed rice.
You can sprinkle on dosa, uttapam while preparing them. It gives a little taste to the mild dishes.
Storage
You can store this chutney at a cool dry place for about 1-2 weeks or you may keep this in a ziplock bag or an airtight glass container and freeze it. Use it when required.
Amazingly, this chutney has a long shelf life and you’ll find that it is a great way to add more taste to your meals.
To make Dry Garlic Chutney perfect at home, don’t forget to check out the detailed step-by-step recipe and helpful tips and tricks below.
If you are looking for more Chutney recipes then do follow listed below –
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Dry Garlic Chutney
- Total Time: 25 mins
- Yield: 10 1x
Description
Dry Garlic Chutney Powder is a classic chutney powder from the northern part of India, made by grinding dry-roasted garlic along with grated coconut and a generous amount of red chilli powder. It is often known as Mumbai’s famous Vada Pav Chutney. So let’s get started making dry garlic chutney:
Ingredients
- 10–15 garlic cloves
- ¾ cup dry coconut (grated)
- 1 teaspoon red chilli powder or add as required
- Salt to taste
- 1 teaspoon oil
Instructions
- In a small heavy pan, heat a teaspoon of oil on a low flame.
- Add the garlic cloves; roast them for around 1 minute till brown spots start appearing on the garlic cloves.
- Next, add dry grated coconut to the same pan.
- Roast both of them till they are evenly browned for about 20-30 seconds.
- Turn off the heat; allow the ingredients to cool down for a while.
- Once cool down completely, take a mixer grinder jar.
- Transfer the roasted garlic-coconut mixture along with red chilli powder and salt to taste.
- Grind it to make a coarse dry powder. Do not over-grind the mixture.
- Dry garlic chutney is ready. Put it in an air-tight container for later use. Cover tightly and refrigerate it for about 1-2 weeks.
- Serve dry garlic chutney as required with any snacks like vada pav or onion pakora, dosa, or uttapam.
Notes
- Make sure, roast garlic cloves and coconut on low flame else garlic remains raw from inside and coconut can burn very quickly.
- Adjust the amount of red chilli powder based on your spice level.
- Cool the ingredients before grinding them to avoid the release of oil from coconut.
- The chutney powder should not be finely ground. It should be coarsely ground.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Chutneys
- Cuisine: Maharastrian
