Dry garlic chutney
Dry garlic chutney, from above
VegVeganMaharashtra

Dry garlic chutney

Garlic, dry coconut, chilli and peanuts roasted and pounded. The red dust inside every vada pav.

20 minTime
2 gProtein each
hotSpice
Vada pav's secret2 chapters · 1 min read

Make it your way

Grandma's wayGarlic, dry coconut, chilli, peanuts.
The original
65kcalsame
2 gproteinsame
2 gfibresame
20minutessame

Classic lasun chutney.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Garlicabout 15 cloves
Desiccated coconut (unsweetened shredded coconut)½ cup, or grated dry coconut
Peanuts3 tbsp, roasted
Red chilli powder (indian red chili powder)2 tbsp, Kashmiri and hot mixed
Sesame seeds1 tbsp
Salt1 tsp
Cooking oil (vegetable oil)1 tsp

Method

4 steps
  1. 1Roast the dry coconut on low heat until golden. Remove. Toast the sesame.
  2. 2Fry the garlic in oil until golden.
  3. 3Pound or pulse everything with chilli powder and salt to a coarse, dry powder.
  4. 4Store airtight for up to a month.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Dry garlic chutney: a bread or rice, a side, something to drink and something sweet.

Bread or rice Varan bhaat40 min
Bread or rice Phodnicha bhaat15 min
With a main Pav bhaji45 min
With a main Pithla20 min
To drink Piyush10 min
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