Last updated on January 7th, 2018
Dry garlic chutney recipe for vada pav with step by step photos. Sharing a very very tasty and flavorful dry garlic chutney recipe that is served with vada pav.
Though this dry garlic chutney is referred as vada pav chutney, this garlic chutney podi recipe is a real versatile one. This flavorful Maharastrian dry garlic chutney goes very well with idli, dosa too. You can even mix this garlic chutney with rice and sesame oil for a tasty rice recipe.
The main ingredient for making this dry garlic chutney recipe is kopra or dried coconut flakes. If you do not have kopra or kopparai thengai you can very well use fresh grated coconut. Just make sure to nicely fry the coconut in oil until color changes. The amount of garlic to be used is purely a personal choice. If you like the flavor and taste of garlic you can use up to 10 cloves. Here I have used 6 cloves for a milder taste.
To make dry garlic chutney recipe we need peanuts, sesame seeds and dried red chili apart from kopra and garlic. I have used sesame oil to fry the ingredients.
Store dry garlic chutney is a clean dry jar and serve as required. keeps well for 7-10 days at room temperature.
Here is how to make dry garlic chutney recipe with step by step photos. Also check kollu podi, peanut chutney podi recipes.
Step by step dry garlic chutney recipe.
1.Heat 2 teaspoons sesame oil or ground nut oil in a pan. Once the oil is hot add all the ingredients except salt and fry in low flame for 10 minutes, stirring occasionally. Ideally you should be frying each ingredient separately to avoid burning.
2. Allow to cool thoroughly. Once cooled down, grind to a fine or coarse powder along with required salt. Serve dry garlic chutney as required.
Dry garlic chutney recipe card below:
- 3/4 cup dried coconut flakes or freshly grated coconut tightly packed
- 6-10 garlic cloves
- 2 tablespoons peanuts
- 2 tablespoons sesame seeds
- A small tamarind ball
- 6-8 dried red chilies
- 1 teaspoon coriander seeds
- Salt
- 2 teaspoons oil
- Heat 2 teaspoons sesame oil or ground nut oil in a pan. Once the oil is hot add all the ingredients except salt and fry in low flame for 10 minutes, stirring occasionally. Ideally you should be frying each ingredient separately to avoid burning.
- Allow to cool thoroughly. Once cooled down, grind to a fine or coarse powder along with required salt. Serve dry garlic chutney as required.
1. you can use kashmiri red chili powder instead of chili powder
2. Coriander seeds are optional
Superb recipe for garlic chutney powder. I made this and we eat it with everything.