Dry garlic chutney/dry garlic coconut chutney powder is a spicy chutney recipe prepared with garlic, dry coconut, peanuts, sesame seeds and red chillies. This dry garlic chutney is also called as vada pav chutney as it is a must for vada pav. The chutney has a coarse texture with a beautiful bright red color.
Dry garlic chutney is a recipe from Maharashtra cuisine and can be served with any meal. It has an amazing flavor of garlic and a sweet taste of coconut. It is spiced up with dried red chilli or chilli powder. The dry garlic chutney is very appealing with its bright red color which is got by using Kashmiri red chillies.
This chutney recipe is very simple and can be prepared within few minutes. Garlic cloves are roasted here in the recipe to remove the pungent flavor. All other ingredients like coconut, peanuts and sesame seeds are also roasted before grinding.
Roasting the spices enhances the taste of the dry garlic chutney and also increases the shelf life. Along with Kashmiri red chillies, you can also add few regular spicy variety chillies for spicier chutney too. Instead of using dry red chillies, you can directly add red chilli powder in the recipe.
There are many variations to dry garlic chutney. You can prepare it without adding peanuts and sesame seeds too. Other spices like jeera, coriander seeds/powder are also used by few. If you like the chutney to be slightly tangy, add a small piece of tamarind. Dry garlic chutney can be stored in refrigerator and it stays good for few weeks.
Though dry garlic chutney is usually used in preparing vada pav, you can also use this chutney as a side accompaniment for other snacks like onion pakoda, aloo bonda, mirchi bajji, bread pakoda etc. This chutney can also be sprinkled on your steamed rice, dosa, dhokla, sandwiches, buttered breads, samosa and varieties of rolls. You can also serve dry garlic chutney with any south-Indian breakfasts by just adding little coconut oil or ghee to it.
Check here for more chutney recipes like dates tamarind chutney, sweet tamarind chutney, mint chutney, spicy red chutney, peanut chutney, allam pachadi (ginger chutney), coconut garlic chutney, tomato garlic chutney, coconut chutney, red coconut chutney, coconut garlic red chutney, red chilli garlic chutney.
18-20 garlic cloves/lehsun
½ cup dry coconut/desiccated coconut
1 tbsp peanuts/ground nuts
3 tsp white sesame seeds
4-5 Kashmiri /byadgi red chillies
1-2 spicy variety dry red chillies (opt)
A small piece tamarind (opt)
- Heat a pan and dry roast garlic cloves on a low flame until it turns slightly brown. Sauté it only for 1 or 2 minutes and transfer it to a plate to cool.
- Add groundnuts to the pan and fry till it pops up and turns light brown. Take it to the plate. Also dry roast sesame seeds for few seconds and remove to the plate.
- Now add grated dry coconut and fry till it changes its color lightly. Do not brown the coconut. Remove from the pan and keep aside.
- Dry roast red chillies till it puffs up. You can also roast it in few drops of oil. Transfer it to the plate with other roasted ingredients. Let all the roasted spices cool completely.
- In a mixer jar, add all the roasted ingredients along with a small piece of tamarind (opt) and pulse it few times. You can also grind it in intervals, but do not do it at once as the oil in coconut, peanuts and sesame seeds will start to release.
- Grind the chutney into a coarse powdered texture and transfer it to a bowl. Add salt to taste and mix everything very well.
- Store dry garlic chutney powder in an airtight container and refrigerate. Always use a clean & dry spoon while serving the dry garlic chutney.
- Spicy dry garlic chutney can be served with vada pav and other snacks.
- You can also roast all the ingredients using 1 tsp peanut oil or any cooking oil too.
- Keep the flame on low while roasting the spices. do not burn them.
- Tamarind gives slight tanginess to the chutney powder and hence added. It also balances the spiciness. You can skip adding it too.
- Red chillies can be replaced with red chilli powder too. Add about ½ tbsp red chilli powder while grinding the chutney.
- Do not grind the chutney powder at once. Pulse it few times or grind it small intervals.
- Store dry garlic chutney powder in an airtight container and refrigerate for longer shelf life.
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