dry garlic chutney recipe | dry garlic chutney for chaats recipe

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dry garlic chutneydry garlic chutney recipe | dry garlic chutney for chaats recipe with step by step recipe. garlic chutney is must for vada pav. i love vada pav so i prepare a box of garlic chutney and store in a air tight container. it stays fresh for weeks together.

its believed vada pav is incomplete without addition of dry garlic. i have been asked by my followers to share the recipe. so today i decided to share the recipe. unfortunately, i couldn’t click step by step photo as i was lacking time.

you can use this chutney to even have with dosas or idlis. but it taste great with indian chaat. remember to roast the garlic and other ingredients on low flame else it will burn and taste bitter. and also we use dry coconut in this recipe so that we stay away from moisture.

refer my other chutney recipes: green chutneycoconut chutneychanna dal chutneyridge gourd chutney, tomato onion chutneysweet potato chutneypeanut chutney, and red chutney etc.

dry garlic chutney recipe | dry garlic chutney for chaats recipe card:

5.0 from 1 reviews
dry garlic chutney recipe | dry garlic chutney for chaats recipe
 
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dry garlic chutney recipe | dry garlic chutney for chaats recipe
Author:
Recipe type: chutney
Cuisine: Indian
Serves: 1 bowl
Ingredients
for dry garlic chutney:
  • 8 garlic cloves
  • ½ cup dry coconut, grated
  • 1 tbsp sesame seeds
  • 1 tbsp roasted peanuts / groundnuts
  • 2 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp tamarind paste
  • 1 tsp oil
  • salt to taste
Instructions ( 1 cup =255 ml)
  1. roast the garlic with a tsp of oil. keep aside.
  2. now dry roast grated coconut. keep aside.
  3. followed by dry roast sesame seeds. keep aside.
  4. once everything cools down add roasted peanuts, tamarind paste, red chilli powder, coriander powder and salt. blend to a coarse powder.
  5. garlic chutney can be used to spread on vada pav or dosa.


dry garlic chutney recipe | dry garlic chutney for chaats step by recipe:

  1. roast the garlic with a tsp of oil. keep aside.
  2. now dry roast grated coconut. keep aside.
  3. followed by dry roast sesame seeds. keep aside.
  4. once everything cools down add roasted peanuts, tamarind paste, red chilli powder, coriander powder and salt. blend to a coarse powder.
  5. garlic chutney can be used to spread on vada pav or dosa.


notes:

  • add generous amount of garlic to make it more flavourful.
  • remember to dry roast else it will not taste great.
  • blend to coarse powder. do not blend to fine powder.

 

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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