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.
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.
- Let the roasted ingredients cool and then add them all in a food processor jar.
- 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.
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:
📖 Recipe
Dry Garlic Chutney for Vada Pav
Equipment
Ingredients
- 12 cloves Garlic
- ¼ cup Peanuts
- 3 tablespoon Sesame seeds
- ½ cup Desiccated Coconut
- 1.5 tablespoon Kashmiri red chili powder adjust to taste
- 1 teaspoon Salt adjsut to taste
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.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Meena says
We are allergic to peanuts. Skipping peanuts totally, or using almonds instead? Suggest please.
Meeta Arora says
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!
Mariam says
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
Meeta Arora says
Thanks for sharing, Mariam!
SURESH Saraswat says
All ingredients by weight for garlic, coconut, peanut, red chilli
Meeta Arora says
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!
कमल likhdhari says
बहुत ही सुन्दर रेसिपी।।
Sowmya N says
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.
Meeta Arora says
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.