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its believed vada pav is incomplete without addition of dry garlic chutney.
i keep making vada pav so i prepare garlic chutney and store in a glass container. it stays fresh for weeks together in fridge.

It is an absolute must have for Vada Pavs, and can also be used as a spread for sandwiches, wraps and dosas. Just put this chutney as filling and make amazingly tasty parathas from it.

This chutney can be made in a mixer grinder by grinding it coarsely. But sometimes I like to make it in my mortar pestle. I feel it enhances its taste.

In Marathi it’s known as lasun khobra chutney. Lasun is a Marathi word for garlic and Khobra is a term in Marathi for dry coconut. So this chutney is made of two prime ingredients- garlic and dry coconut. Along with these two ingredients, dry red chilies are added to impart zesty flavor to this chutney. These ingredients along with salt are grounded together into coarse powder.

A powerful combination of pungent garlic and  dried coconut, perked up with a generous dose of dried red chillies, the Dry Garlic Chutney is a flavourful and strong value-add to many snacks and chaats, especially Vada Pav. For a change, you could try sprinkling some on an open sandwich too!

It is generously eaten with vada pav. It goes well with chapatis, bajra and jowar rotis, bread, khichdi, or theplas.  It is a Maharashtrian cuisine dish and it is quite often served with their famous dishes such as zunka bhakar and pithla. So come join me in making delicious chutney.

Ingridients to make dry garlic chutney :

Desiccated Coconut – 1/4 Cup
Dried Red Chilies – 5-6 Small
Garlic Cloves, Peeled – 10-12
Salt – To Taste
Process to make Chutney :

Heat a broad non-stick pan over medium heat.
Add coconut and dry roast it till nice aroma comes.
Transfer it in on a plate, and set aside.

In the same pan, add the dried red chilies, and roast them.

Transfer them on a plate, and set aside.
In the same pan, add the garlic cloves and saute for 1 minute.
Transfer them on a plate, and set aside.
Let them cool completely.
Add salt, and grind it to make a coarse chutney.

Cool it and transfer it to glass bottle and keep in the fridge for further use.

Notes :

1) Remember to roast the garlic and other ingredients on low flame else it will burn and taste bitter.

2) Always use dry coconut in this recipe so that we stay away from moisture in Chutney.

3) You can use this chutney to even have with dosas or idlis. but it taste great with indian chaat.

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Dry Garlic Chutney
Recipe Type: Chutney
Cuisine: Maharashtrian
Author: Lata Lala
Prep time:
Cook time:
Total time:
Serves: 4
A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of dried chillies, the Dry Garlic Chutney is a flavourful and strong value-add to many snacks and chaats, especially Vada Pav. It is an absolute must have for Vada Pavs, and can also be used as a spread for sandwiches, wraps and dosas.
Ingredients
  • Desiccated Coconut – 1/4 Cup
  • Dried Red Chilies – 5-6 Small
  • Garlic Cloves, Peeled – 10-12
  • Salt – To Taste
Instructions
  1. Heat a broad non-stick pan over medium heat.
  2. Add coconut and dry roast it till nice aroma comes.
  3. Transfer it in on a plate, and set aside.
  4. In the same pan, add the dried red chilies, and roast them.
  5. Transfer them on a plate, and set aside.
  6. In the same pan, add the garlic cloves and saute for 1 minute.
  7. Transfer them on a plate, and set aside.
  8. Let them cool completely.
  9. Add salt, and grind it to make a coarse chutney.
  10. Cool it and transfer it to glass bottle and keep in the fridge for further use.
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