How to Prepare Tasty Dry Chilli Garlic Sauce Vada Pav Chutney

Dry Chilli Garlic Sauce Vada Pav Chutney. Great recipe for Dry Chilli Garlic Sauce Vada Pav Chutney. Dry Garlic Chutney or Lahsuni Chutney is the main secret to take your vada pav to a next level. This chutney is not like a paste , it is just like powder.

Dry garlic coconut chutney is also called as lasun khobra chutney in marathi. This spicy chutney is usually served with vada pav. Garlic chutney recipe for vada pav - This is dry garlic chutney made with garlic cloves, dry coconut, peanuts and red chili powder. You can cook Dry Chilli Garlic Sauce Vada Pav Chutney using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Dry Chilli Garlic Sauce Vada Pav Chutney

1. You need 8-10 of large Garlic cloves Coarsely chopped.
2. Prepare 2 tbsp of Desiccated Coconut.
3. It's 2 tbsp of Dry Roasted Sesame Seeds.
4. It's 2 tbsp of Roasted Groundnut (Peanuts).
5. Prepare 1 tbsp of Coriander Seeds.
6. You need to taste of Salt.
7. Prepare 1 tbsp of Kashmiri Red Chilli Powder.

It is also known as vada pav chutney. Apart from using this into vada pav, this can be used many ways. This is a dry textured chutney prepared from garlic, ground nuts and spices and must have condiment for making delicious vada pav. This chutney is so widely used in Maharashtra for making vada pavs that it's commonly referred as vada pav chutney.

Dry Chilli Garlic Sauce Vada Pav Chutney step by step

1. Take a pan and dry roast garlic cloves until lightly brown. Take it out of the pan and set aside..
2. Now in the same pan dry roast coconut chips until it releases aroma. Take it out of the pan and set this aside too..
3. Lightly dry roast the coriander seeds and sesame seeds too and let all 4 ingredients cool down..
4. Now add chilli powder, sesame seeds and salt to the above mixture and using a mortal and pestle grind to a coarse paste..
5. It can be made in food processor but mortar and pestle gives an amazing taste to it..
6. And the chilli garlic chutney is ready to serve with vada pav, dal roti, chillas and paranthas too..
7. Store the chutney in an airtight container in the refrigerator for about 15 days..

Transfer the garlic and coconut to a mixer or food processor. Use it as a spread on Vada Pavs, sandwiches & wraps. Dry Garlic Chutney is a popular condiment used in chaats. It is quite spicy, but if we are making it at home we can adjust the spice accordingly. Now, place a pan on low flame, add grated coconut to it, and roast on low flame and not change its colour.