Dry Garlic Chutney for Vada Pav- An easy quick recipe of Dry garlic chutney for Vada Pav, which does not require roasting the ingredients. The special ingredient in this recipe is the fried Boondi which mimics the besan ka chura that is left over after frying the Batata Vadas! This is the secret ingredient of the street side vendors and gives the garlic chutney that extra punch.
The traditional recipe of Dry Garlic Chutney for Vada Pav requires the whole red chilies, garlic and desiccated coconut to be individually roasted for few minutes before grinding. I have used a combination of Red chili powder/lal mirch powder and paprika/Kashmiri lal mirch for the heat and color. I have used ready salted roasted peanuts and since there is no roasting of any ingredients, this chutney recipe comes together in a matter of minutes.
The garlic cloves available in the U S are huge, so add more or less as per your taste. I love garlic flavor and used about 12 large cloves. Since we are using fresh garlic, the shelf life is about a week in the refrigerator. For a longer shelf life, you could use dry garlic powder. Start with 2 tsp garlic powder and adjust as per preference. if you use dry garlic powder, it can be stored outside in an air tight container for at least a month.
Other Chutney recipes to try are-
Green Chatni with Cilantro/Coriander and Mint-Freezing instructions included
Instant Tamarind Chutney from Apple Butter
Coconut Chutney from Desiccated coconut
Sarvana Bhavan Style Onion Tomato kara Chutney
Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-
Dry Garlic Chutney for Vada Pav
Ingredients
- 1/2 cup Desiccated coconut
- 1/4 cup Roasted peanuts
- 12-13 cloves garlic
- 1 1/2 tsp Red Chili Powder/Lal mirch powder use more or less as per spice preference
- 2 tsp Paprika/Kashmiri Lal Mirch Use more for a more vibrant color
- 2 tbsp Plain Boondi optional,what we use for raita
- Salt as per taste I used about 3/4 tsp
Instructions
-
In a dry grinder or small food processor put all the ingredients
-
Pulse and continue to grind till everything blends
Notes
Here is the step by step pictorial recipe-
Ingredients
In a small food processor/mixer/blender
Add desiccated coconut, roasted peanuts, garlic, red chili powder, salt and plain fried boondi(optional but highly recommended)
Pulse a few times and add paprika/kashmiri lal mirch for color
Pulse a few times, being careful to not blend too much as the peanuts and coconut can start leaving oil
Enjoy Dry Garlic Chutney for Vada Pav with Batata Vada and Vada Pav
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Shama
I made this with powdered garlic and it still turned out tasty. I really enjoyed eating This with fish and rice.
Aanchal Gupta
Thanks for sharing your feedback Shama. Happy to know that it turned out delicious even with garlic powder. That’s the beauty of this recipe, mix and eat. I have been eating it with everything, including parathas, Tikkis and even over dal. I am sure it tasted great with fish and rice