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dry coconut chutney
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5 from 254 votes

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

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

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: 2543kcal | Carbohydrates: 178g | Protein: 113g | Fat: 172g | Saturated Fat: 34g | Trans Fat: 1g | Sodium: 5543mg | Potassium: 2907mg | Fiber: 74g | Sugar: 15g | Vitamin A: 13587IU | Vitamin C: 2386mg | Calcium: 1280mg | Iron: 33mg