Dry Garlic Chutney is a delicious must-have chutney for Vada Pav. Made with crunchy peanuts, nutty coconut, garlic and sesame seeds, this dry chutney is a perfect addition for Indian chaat and snack recipes.

red dry garlic chutney in a small wooden bowl with spoon
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Also called as the Maharashtrian lasun chutney recipe, it is the secret ingredient of lip-smacking Vada Pav. Vada Pav is famous street food, native to Mumbai. It is the comfort food of many in Mumbai and is available all through the day.

Also called as spicy potato sliders, they are stuffed inside the mini dinner rolls called Pav and are served with a generous helping of this spicy dry garlic chutney.

Traditionally this chutney is mainly used for Vada Pav, but don’t be afraid to use it in other ways. I enjoyed it topped on avocado toast and sandwiches where it adds a wonderful spice and texture. Sprinkle it when making Aloo Gobi or a dry potato curry, it enhances the flavor of the final dish.

Ingredients for Vada Pav Garlic Chutney:

The unique taste of this dry coconut garlic chutney comes from the roasted peanuts and sesame seeds.You can make this dry garlic chutney using your pantry ingredients in a few minutes.

  • Garlic cloves
  • Dry coconut
  • Peanuts
  • Sesame seeds
  • Kashmiri red chili powder

How to make Dry Garlic Chutney for Vada Pav?

The key to making a good garlic chutney is roasting the ingredients well. I prefer to roast each ingredient separately as each of them take different amount of time to roast.

  • Heat a skillet on medium low flame. Add the garlic cloves and roast them for a minute.
  • You can roast the garlic till it becomes little brown in color so that the raw smell of the garlic goes away. Keep it aside in a plate.
  • Then dry roast the coconut in the same skillet till it becomes light brown in color and keep it aside.
  • In the same manner, dry roast both peanuts and sesame seeds separately.
Roasting garlic in a pan
roasting peanuts In a pan
Roasting desiccated coconut in a pan
Roasting sesame seeds in a pan
  • Let the roasted ingredients cool and then add them all in a food processor jar.
Ingredients such as roasted garlic, peanuts, sesame and coconut powder in a black plate
  • Add kashmiri chili powder and salt to this mixture. I like to add Kashmiri Red Chili powder to this chutney as it is not too spicy and gives a perfect red color.
  • Grind them in a coarse powder.
Dry red chutney powder in a small wooden bowl

You can store this chutney in an air-tight container. Refrigerate and use it for up to 15 days.

Tips to make the best Dry Garlic Chutney:

  • While making this dry coconut garlic chutney, use desiccated coconut as it will give a nutty flavor.
  • Using Kashmiri chili powder gives a bright red color to the chutney, and does not make the chutney too spicy.
  • Roast each ingredients separately as they take different time to roast well.
  • Cool the ingredients before grinding to avoid oil releasing and the chutney from getting too oily.

Where can you use this Dry Garlic Chutney?

  • It goes great with Vada Pav or any other Indian chats.
  • You can also add this chutney while making parathas.
  • It also goes well with your vegetable or chicken sandwiches. Or it can be topped on avocado toast.
  • You can sprinkle some of this chutney in your dosa or uthappam.
  • It will also go well with Dhokla or Katti roll.

Check out other chutney recipes

4.93 from 14 votes

Dry Garlic Chutney for Vada Pav

Dry Garlic Chutney is a delicious must-have chutney for Vada Pav. Made with crunchy peanuts, nutty coconut, garlic and sesame seeds, this dry chutney is a perfect addition for Indian chaat and snack recipes.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12

Ingredients 

Instructions 

  • Heat a skillet on medium low flame. Add the garlic cloves and roast them for a minute.
  • You can roast the garlic till it becomes little brown in color so that the raw smell of the garlic goes away. Keep it aside on a plate.
  • Then dry roast the coconut in the same skillet till it becomes light brown in color and keep it aside.
  • In the same manner, dry roast both the peanuts and sesame seeds separately and keep aside.
  • Let the roasted ingredients cool and then add them all in a food processor jar.
  • Add kashmiri chili powder and salt to the jar.
  • Grind them to a coarse powder. Adjust the spice and salt to taste.
  • Dry garlic chutney is ready to be used.

Notes

  • While making this dry coconut garlic chutney, use desiccated coconut as it will give a nutty flavor.
  • Using Kashmiri chili powder gives a bright red color to the chutney, and does not make the chutney too spicy.
  • Roast each ingredients separately as they take different time to roast well.
  • Cool the ingredients before grinding to avoid oil releasing and the chutney from getting too oily.
  • Storing: You can store this chutney in an air-tight container. Refrigerate and use within 15 days.

Nutrition

Calories: 101kcalCarbohydrates: 5gProtein: 2gFat: 9gSaturated Fat: 6gSodium: 215mgPotassium: 117mgFiber: 3gSugar: 1gVitamin A: 297IUVitamin C: 1mgCalcium: 34mgIron: 1mg

Additional Info

Course: Spice Blend
Cuisine: Indian
Diet: Gluten-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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11 Comments

  1. Perfect recipe! It turned out brilliant, exactly the right consistency (perhaps a tiny bit paste-y, but that’s because I was using up a whole bulb of garlic so ended up using 16 gloves of garlic rather than 12.) We added 1/2 tsp of amchur as well, just for a tiny bit of sourness. Thanks for sharing this! It tastes so good, I think I might just end up eating it with a spoon out of the jar.

    1. Hi – Thank you for the feedback! It’s great to hear that the recipe turned out brilliant and that you enjoyed it.

    1. Hi Meena – I have not tried myself, but a friend makes this chutney with blanched almonds and likes it. Would love to hear if you give it a try!

  2. even if it is like a paste, you can add it back to a small pot and heat it up. that will help some of hte moisture evaporate and you can have more of a dry mix

    1. Hello Suresh – Sorry, I do not have weight measurements for each ingredient at this time. You can click on Metric just above the ingredient section to get weights for some ingredients. Hope you enjoy the chutney!

  3. Hi, thanks for the recipe. My garlic chutney powder has almost turned into a paste. I had roasted all ingredients separately and also allowed to cool down before pulsing them together. The quantity of my garlic pods were more (around 25). What could I have possibly gone wrong?
    PS,: taste is good but I wanted it dry.

    1. Hi Sowmya – I would think more garlic could have added more moisture to the chutney which make it like a paste. If you do try again, please try with the suggested quantity. I would love to hear the results if you try again.