What is dry garlic chutney?
Chutney has a spreadable consistency, however, dry garlic chutney is a tangy and spicy coarse mix, with the sharpness of garlic, sweet hint of coconut and flavor of peanuts, sesame seeds, curry leaves, etc. This chutney is often served with vada pao; however, I like to use it for parathas, sandwiches, salads too.
Let’s talk about the ingredients for Dry Garlic Chutney Recipe
This is basically dry garlic chutney. So garlic is kind of the main ingredient. As already mentioned this chutney is served with vada pao. The vada pao vendors would also add the fried gram flour batter to the chutney. However, since it is versatile chutney, you may make it for other dishes too, just add salted boondi instead. Basic spices i.e. salt, red chili powder, and dry mango powder also go in to spice up the chutney. Further, as such the dry chutney for vada pao is too hot but I have kept it very moderately spiced because that makes it more versatile. You can add it to Bombay Masala Toast Sandwich, pav sandwich etc. You can increase or decrease the quantity of ingredients as per your taste. You can use tamarind instead of dry mango powder. However, I have tried with both and liked dry mango powder more.
1.Dry roast 3 tbsp peeled garlic cloves on low flame. Keep aside to cool.
2.Time to roast 1 cup grated or shredded coconut. Roast till golden brown.
3.Next dry roast 1 tbsp peanuts (moongfali) and ½ tsp sesame seeds (til). Roast till aromatic. (Yeah you don’t see sesame seeds in the picture because I had roasted sesame seeds, so used those.)
4.Keep aside all the roasted stuff and let them cool completely.
5.Transfer everything to a grinder jar. Add ½ cup salted boondi (nukti), salt to taste, 1 tsp dry mango (amchur) powder, and 1 tsp Kashmiri red chili powder.
6.Grind to a coarse powder.
7.Taste, check and adjust the seasoning if required.
8.Ready to use.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
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