Dry red chutney powder in a small wooden bowl
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5 from 2 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 Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Spice Blend
Cuisine: Indian
Keyword: dry garlic chutney, vada pav chutney
Diet: Gluten-free, Vegan
Method: Blender/Food Processor, Stovetop
Servings: 12
Calories: 101kcal
Author: Meeta Arora




  • 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.


  • 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.


Calories: 101kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Sodium: 215mg | Potassium: 117mg | Fiber: 3g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg