vada pav chutney recipe | dry coconut chutney | dry chutney recipe 3 ways

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

vada pav chutney recipe | dry coconut chutney | dry chutney recipe 3 ways with detailed photo and video recipe. an easy and simple flavoured dry condiment recipe made with a combination of spices and herbs. it is mainly served as a taste enhancer with a choice of snacks like vada pav, samosa and pakoda’s but can also be served sides for lunch and dinner. there are myriad ways to prepare a dry chatni, but this post dedicated to 3 main ways, including a garlic chutney, coconut chatni and curry leaves chutney.
dry coconut chutneyvada pav chutney recipe | dry coconut chutney | dry chutney recipe 3 ways with step by step photo and video recipe. chatni recipes are perhaps one of the most underrated recipes from the rich indian cuisine. it is required by almost every snack, chaat, breakfast and even to the lunch and dinner but do not get the required attention to it. similar to these wet chatnis, there is a dry variant too which plays a significant role in enhancing the taste of the snacks recipes. this post tries to cover the 3 most important all-purpose dry chatni recipes for a complete meal.

i have posted quite a few wet or most chutney but i keep getting this request for the dry chatni variant. perhaps, this is because i keep using this in most of the video where it is either used as topping or kept as a side dish. hence i thought of sharing the 3 most popular dry chatni’s recipe video. the first one is the vada pav chutney which is also known as dry garlic chutney. this is known for its strong garlic flavour with a spice hint. it is particularly used while stuffing the bonda inside the pav. second, one is dry peanut chutney which is also known as multipurpose chutney powder. it can be used for snacks, rice and also for breakfast. the last one is dry coconut chutney from south indian cuisine. it is mainly used as a taste enhancer and served with dal rice or rasam rice combo.

vada pav chutney recipefurthermore, i would like to add some additional tips, suggestions and variants to the dry chutney recipes. firstly, for all the chutney powders, moisture or water addition is strictly prohibited. avoiding water not only helps to get the dry texture but also gives a better shelf life to the chatni’s. secondly, the addition of red chilli powder or dry red chillies is interchangeable. i have used both in these 3 recipes and you can swap them as you wish. also, if you like to have mild, you may reduce it as you like. lastly, the vada pav chutney or garlic chutney, may turn sticky and may not have the same texture as the other two. this is completely fine, and do not panic if it turns out so.

finally, i request you to check my other related chutney recipes collection with this post of vada pav chutney recipe. it mainly includes my other related recipes like brinjal chutney, mango chutney 2 ways, ginger chutney, hotel style chutney, tomato garlic chutney, chutney s without coconut for idli & dosa, karela, ridge gourd, chaat chutney s, dahi ki chatni. further to these i would also like to mention my other related recipes categories like,

vada pav chutney video recipe:

recipe card for dry coconut chutney recipe:

dry coconut chutney

vada pav chutney recipe | dry coconut chutney | dry chutney recipe 3 ways

HEBBARS KITCHEN
easy vada pav chutney recipe | dry coconut chutney | dry chutney recipe 3 ways
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course spice mix
Cuisine Indian
Servings 1 box
Calories 2543 kcal


Ingredients
 

for vada pav lehsun chutney:

  • 1 tsp oil
  • 10 cloves garlic
  • ¼ cup peanut
  • 2 tbsp sesame
  • ½ cup dry coconut (grated)
  • tbsp chilli powder
  • ½ tsp salt

for dry coconut chutney powder:

  • 1 cup dry coconut (grated)
  • 2 tsp oil
  • ¼ cup chana dal
  • ½ cup urad dal
  • 2 tbsp sesame
  • 10 dried red chilli
  • ¼ cup curry leaves
  • ½ tsp hing
  • 1 tsp jaggery
  • small piece tamarind
  • ¾ tsp salt

for dry peanut chutney:

  • cup peanut
  • 1 tsp oil
  • few curry leaves
  • 1 tbsp cumin
  • 5 clove garlic
  • tbsp kashmiri red chilli powder
  • small piece tamarind
  • 1 tsp jaggery
  • 1 tsp salt

Instructions
 

how to make vada pav lehsun chutney:

  • firstly, in a heavy-bottomed pan heat 1 tsp oil and roast 10 cloves garlic.
  • roast until the garlic turns golden brown. keep aside.
  • in the same pan roast ¼ cup peanut until they turn crunchy.
  • keeping the flame on low, add 2 tbsp sesame, ½ cup dry coconut and roast until it turns golden brown.
  • transfer to the same plate allowing it to cool completely.
  • now transfer into mixi, add 1½ tbsp chilli powder and ½ tsp salt.
  • pulse and blend until the mixture turns to a coarse powder.
  • finally, vada pav dry chutney powder is ready to enjoy and can store for a month in the refrigerator.

how to make dry coconut chutney powder:

  • firstly, in a heavy bottomed pan roast 1 cup dry coconut until it turns aroamtic. keep aside.
  • now in the same pan heat 1 tsp oil. add ¼ cup chana dal and ½ cup urad dal.
  • roast on low flame until the dal turns golden and crunchy.
  • now add 2 tbsp sesame and roast slightly.
  • transfer the dal to a plate and allow to cool completely.
  • in the same pan heat 1 tsp oil. add 10 dried red chilli and ¼ cup curry leaves.
  • roast until the chilli puffs up and curry leaves turn crispy.
  • cool completely and transfer to the mixi. blend to a fine powder.
  • now add roasted dal, ½ tsp hing, 1 tsp jaggery, small piece tamarind and ¾ tsp salt.
  • pulse and blend until the mixture turns to a coarse powder.
  • finally, dry coconut chutney powder is ready to enjoy and can store for 2 months in an airtight container.

how to make dry peanut chutney:

  • firstly, in a heavy-bottomed pan dry roast 1½ cup peanut until it turns crunchy.
  • transfer to a plate and allow to cool completely. do not remove the skin of peanuts as it has potent rich antioxidants.
  • in the same pan heat 1 tsp oil, add few curry leaves and 1 tbsp cumin.
  • roast until the curry leaves turn crunchy.
  • transfer to the same plate and allow to cool completley.
  • now transfer the roasted ingredients into the mixi.
  • add 5 clove garlic, 1½ tbsp kashmiri red chilli powder, a small piece of tamarind, 1 tsp jaggery and 1 tsp salt.
  • pulse and blend until the mixture turns to a coarse powder.
  • finally, dry peanut chutney powder is ready to enjoy and can store for 2 months in an airtight container.

Nutrition

Calories: 2543kcalCarbohydrates: 178gProtein: 113gFat: 172gSaturated Fat: 34gTrans Fat: 1gSodium: 5543mgPotassium: 2907mgFiber: 74gSugar: 15gVitamin A: 13587IUVitamin C: 2386mgCalcium: 1280mgIron: 33mg


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how to make vada pav chutney with step by step photo:

how to make vada pav lehsun chutney:

  1. firstly, in a heavy-bottomed pan heat 1 tsp oil and roast 10 cloves garlic.
  2. roast until the garlic turns golden brown. keep aside.
  3. in the same pan roast ¼ cup peanut until they turn crunchy.
  4. keeping the flame on low, add 2 tbsp sesame, ½ cup dry coconut and roast until it turns golden brown.
  5. transfer to the same plate allowing it to cool completely.
  6. now transfer into mixi, add 1½ tbsp chilli powder and ½ tsp salt.
  7. pulse and blend until the mixture turns to a coarse powder.
  8. finally, vada pav dry chutney powder is ready to enjoy and can store for a month in the refrigerator.

how to make dry coconut chutney powder:

  1. firstly, in a heavy-bottomed pan roast 1 cup dry coconut until it turns aromatic. keep aside. now in the same pan heat 1 tsp oil. add ¼ cup chana dal and ½ cup urad dal. now in the same pan heat 1 tsp oil. add ¼ cup chana dal and ½ cup urad dal.
  2. roast on low flame until the dal turns golden and crunchy.
  3. now add 2 tbsp sesame and roast slightly.
  4. transfer the dal to a plate and allow it to cool completely.
  5. in the same pan heat 1 tsp oil. add 10 dried red chilli and ¼ cup curry leaves.
  6. roast until the chilli puffs up and curry leaves turn crispy.
  7. cool completely and transfer to the mixi. blend to a fine powder.
  8. now add roasted dal, ½ tsp hing, 1 tsp jaggery, small piece tamarind and ¾ tsp salt.
  9. pulse and blend until the mixture turns to a coarse powder.
  10. finally, dry coconut chutney powder is ready to enjoy and can store for 2 months in an airtight container.

how to make dry peanut chutney:

  1. firstly, in a heavy-bottomed pan dry roast 1½ cup peanut until it turns crunchy.
  2. transfer to a plate and allow to cool completely. do not remove the skin of peanuts as it has potent rich antioxidants.
  3. in the same pan heat 1 tsp oil, add few curry leaves and 1 tbsp cumin.
  4. roast until the curry leaves turn crunchy. transfer to the same plate and allow to cool completely.
  5. now transfer the roasted ingredients into the mixi.
  6. add 5 clove garlic, 1½ tbsp kashmiri red chilli powder, a small piece of tamarind, 1 tsp jaggery and 1 tsp salt.
  7. pulse and blend until the mixture turns to a coarse powder.
  8. finally, dry peanut chutney powder is ready to enjoy and can store for 2 months in an airtight container.
    vada pav chutney recipe

notes:

  • firstly, make sure to roast on low flame else the garlic will taste raw.
  • also, if you have access to roasted peanuts, you can use and reduce the cooking time.
  • additionally, adjust the amount of chilli powder based on the spice level.
  • finally, dry chutney recipe tastes great when prepared slightly spicy.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

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