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Dry garlic chutney is a flavorful condiment that plays a pivotal role in enhancing the taste of Vada Pav, a beloved Indian street food. Its strong and spicy flavor gives an extra kick to the overall eating experience, which is why so many homes and street vendors keep it on their menus. Here we will give you a recipe for dry garlic chutney for vada pav. From selecting the ingredients to achieving the perfect texture, everything is provided in this comprehensive recipe guide.

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Table of Contents

The Origin Dry Garlic Chutney

The origins of dry garlic chutney can be traced back to traditional Indian kitchens, where resourceful cooks aimed to preserve the aromatic essence of garlic and spices. Over time, this practice evolved into a versatile condiment that found its way into street food, particularly accompanying the iconic Vada Pav.

While dry garlic chutney is a natural fit for Vada Pav, its versatility extends to other pairings. It complements a variety of snacks, sandwiches, and even rice dishes, adding a flavorful kick to each bite.

Ingredients of Dry Garlic Chutney

1 bulb garlic (peeled & minced)
2-3 tbsp peanut
2 tbsp desiccated coconut
1 tbsp Kashmiri red chili powder
2 tbsp dried coriander seeds
2 tbsp white sesame seeds
Salt to taste
1 pinch citric acid (optional)

How To Make Dry Garlic Chutney for Vada Pav

In a food processor or blender, combine the minced garlic, 2-3 tbsp peanut, 2 tbsp desiccated coconut, 1 tbsp Kashmiri red chili powder, 2 tbsp dried coriander seeds, 2 tbsp white sesame seeds, salt to taste, and 1 pinch citric acid.

Grind them into a coarse or fine powder, according to your choice. The goal is to achieve a texture that suits your taste.

Dry garlic chutney is ready.

Maharashtrian style dry garlic chutney recipe:

Roasting the Ingredients:

Heat a pan over medium heat and dry roast the garlic cloves until they turn golden brown and release a rich aroma. Set them aside.

In the same pan, dry roast the dried red chilies, desiccated coconut, peanuts, sesame seeds, and coriander seeds. Set aside.

Grinding the Mixture:

Allow all the roasted ingredients to cool to room temperature.

In a food processor or blender, combine all ingredients and grind the mixture into a coarse or fine powder.

Tempering:

In a small pan, heat oil over a medium flame.

Once the oil is hot, add a pinch of mustard seeds and allow them to splutter.

Pour the tempered oil over the ground chutney mixture and mix well.

Adjusting Consistency and Taste:

Taste the chutney and adjust the salt and spice levels according to your liking.

If the chutney is too dry, you can add a bit more oil or adjust the quantities of coconut and peanuts for a creamier texture.

Your Maharashtrian style dry garlic chutney is ready.

Tips To Make Perfect Dry Garlic Chutney

Toasting spices before grinding intensifies their flavors, creating a more robust chutney.

Adjust the quantity of red chili powder to achieve the desired spice level.

Store dry garlic chutney in an airtight container in a cool, dry place to maintain its freshness and potency.

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RECIPE CARD

Dry Garlic Chutney for Vada Pav

Course: Accompaniment, ChutneyCuisine: Maharashtrian, IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients :

1 bulb garlic (peeled & minced)
2-3 tbsp peanut
2 tbsp desiccated coconut
1 tbsp Kashmiri red chili powder
2 tbsp dried coriander seeds
2 tbsp white sesame seeds
Salt to taste
1 pinch citric acid (optional)

Directions

In a food processor or blender, combine the minced garlic, 2-3 tbsp peanut, 2 tbsp desiccated coconut, 1 tbsp Kashmiri red chili powder, 2 tbsp dried coriander seeds, 2 tbsp white sesame seeds, salt to taste, and 1 pinch citric acid.
Grind them into a coarse or fine powder, according to your choice. The goal is to achieve a texture that suits your taste.
Dry garlic chutney is ready.
Maharashtrian style dry garlic chutney recipe:
Here is a detailed garlic chutney recipe in Maharashtrian style.
Roasting the Ingredients:
Heat a pan over medium heat and dry roast the garlic cloves until they turn golden brown and release a rich aroma. Set them aside.
In the same pan, dry roast the dried red chilies, desiccated coconut, peanuts, sesame seeds, and coriander seeds. Set aside.
Grinding the Mixture:
Allow all the roasted ingredients to cool to room temperature.
In a food processor or blender, combine all ingredients and grind the mixture into a coarse or fine powder.
Tempering:
In a small pan, heat oil over a medium flame.
Once the oil is hot, add a pinch of mustard seeds and allow them to splutter.
Pour the tempered oil over the ground chutney mixture and mix well.
Adjusting Consistency and Taste:
Taste the chutney and adjust the salt and spice levels according to your liking.
If the chutney is too dry, you can add a bit more oil or adjust the quantities of coconut and peanuts for a creamier texture.
Your Maharashtrian style dry garlic chutney is ready.

Notes

Toasting spices before grinding intensifies their flavors, creating a more robust chutney.
Adjust the quantity of red chili powder to achieve the desired spice level.
Store dry garlic chutney in an airtight container in a cool, dry place to maintain its freshness and potency.

Have you tried making this dry garlic chutney for Vada Pav? Share your thoughts below and share to pass on the flavor to your foodie friends!

Images by, Masala Kitchen – https://youtu.be/BYZuv76WvQc?si=WtZS6T0X0oqFIqPY