Vada pav chutney | Dry Garlic Coconut Chutney| Lasun chutney| Lasun khobra chutney | Recipe of chutney for Vada Pav | How to make Maharashtrian chutney

Only 4 ingredients, gluten free and vegan recipe to make Vada pav chutney | Dry garlic coconut chutney is a wonderful medley of pungent garlic, dessicated coconut, and dried red chillies. This goes very well with Vada pav fondue or Vada pav and many other Maharashtrian dishes.

So simple to make with only 4 main ingredients, this is a must have of a Maharashtrian cuisine.

It compliments so well with Vada pav that one cannot imagine eating Vada pav without this chatpati/spicy chutney smeared on pav.

Easy to make Vada pav chutney | Dry Garlic Coconut Chutney

This chutney is made of only three main  ingredients.  Along with salt these are grounded together to make a coarse powder, which is known as Lasun chutney.

This chutney is used primarily for making vada pavs, so it is known as vada pav chutney or Maharashtrian sukka chutney.

In Marathi it’s called as lasun ani khobray chi chutney. Lasun in Marathi is garlic and Khobra means dry coconut.

I keep making vada pav & Vada pav Fondue so i prepare garlic chutney and store in a glass container. it stays fresh for weeks together in fridge.

So come join me in making this delicious chutney.

Ingredients to make Vada pav chutney | Dry Garlic Coconut 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)  Roast the all ingredients one by one, separately on low flame for long shelf life of chutney.

2) Use dry dessicated coconut in this recipe and dry roast it to remove any moisture content for the long shelf life of Chutney.

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Recipe card :

Vada pav chutney | Dry garlic coconut chutney

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Vada pav chutney | Dry garlic coconut chutney is a wonderful medley of pungent garlic, dessicated coconut, and dried red chillies. So simple to make with only 3 ingredients, it is a must have of a Maharashtrian cuisine.

Author: Lata Lala

Recipe type: Chutney / condiments

Cuisine: Maharashtrian

Serves: 4

Ingredients

• Desiccated Coconut – ¼ 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.
11. Notes :
12. Roast all the ingredients one by one, seperately on low flame for long shelf life of chutney.
13. Use dry desiccated coconuts in this recipe to stay away from moisture

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