This Dry Garlic chutney is a must for Mumbai burger/ Vada pav. You cannot enjoy your Vada pav without it.
Maharashtrian Garlic coconut Chutney is the secret to take your Vada Pav to a next level.Here is a traditional recipe to make it.
- 12-14 Garlic Pods
- 7-8 Dry Red Chilies
- 1 cup Desiccated Coconut
Traditionally All the ingredients like Garlic pod ,Red Chilies and Coconut are first separately dry roasted. The Main idea behind it is to remove the water content from them.
In a Pan ,Dry roast Garlic pods with their skin for 1-2 minutes or till warm. Let it cool in a Plate. In the same Pan, Dry roast Red chilies and then the Coconut. Or we can microwave them also ( Red Chilies and Coconut only) for 10 -10 seconds and check with fingers for warmness. Let them cool down to room temperature.
Now in a blender ,first blend the Red Chilies, Then you can add roasted Garlic with skin for blending and finally add Desiccated Coconut and Salt as per Taste. Grind into coarse powder, no need to add water.
And your Dry Coconut Chutney is ready, store in a air tight container. It stays good for 10 -15 days.
This dry garlic chutney is usually used for making Vada Pav.
— You can use as an accompaniment to your meal.
— Sprinkle it over khakhra or Dhokla it tastes yum.
— While making Dosa and Uttapam, you can sprinkle on them. It gives Taste to the mild dishes.
— You can use in Sandwiches and Sprinkle over Tacos too.
- You can use Peanuts and Sesame seeds also. They add nutty flavor to chutney.
- For brighter Red color and less spicy, you can add Kashmiri Red chili powder. adjust the quantity of chili Powder as per your Taste.
- You can add 1 Tbs Lemon juice for more flavor.