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:
Scale
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.
- Category: Chutneys
- Cuisine: Maharastrian
Keywords: Dry Garlic Chutney Recipe, Dry Garlic Powder, Vada Pav Dry Garlic Chutney