Dry Garlic Chutney Recipe (with Step by Step Photos)
|8 Garlic Cloves|
|1/2 cup grated Dry Coconut|
|1 tablespoon Sesame Seeds|
|1 tablespoon Roasted Peanuts (groundnuts)|
|2 teaspoons Red Chilli Powder|
|1 teaspoon Coriander Powder|
|1/2 teaspoon Tamarind Paste|
|1 teaspoon Oil|
- Heat 1 teaspoon oil in skillet or pan and roast garlic cloves over low flame for 1 minute. Turn off flame and transfer it to a plate
- Dry roast grated coconut in same skillet over low flame until light brown. Turn off flame and transfer it to a plate.
- Dry roast sesame seeds over low flame until seeds start to pop (approx. 30 seconds) and transfer to plate.
- Let roasted garlic, roasted coconut and sesame seeds cool for 5 minutes. Add roasted peanuts, tamarind paste, red chilli powder, coriander powder and salt in grinder jar or food processor jar.
- Grind them until medium coarse powder. Taste for salt and add more if required.
- Chutney is ready. Transfer in an airtight container. You can store it for up to 15 days in refrigerator. Use it as a spread for preparing vada pav or dosa.
- Use 4 dry red chillies instead of red chilli powder for better taste and texture.
- While roasting coconut make sure that it doesn’t burn and turn dark brown.
Coconut used..is it the fresh coconut or desiccated one?
M looking for a good recipe of this chutney since long..I guess now my wait is over :)
Response: Hello Vini, desiccated coconut (dry grated coconut, which is easily available in the market) is used in this recipe.
Response: Hello Parul, every ingredient has different density and weight. Using Teaspoon, Tablespoons and cups as a measure makes things easy as everyone do not have small weighing machine at home. You can refer to http://foodviva.com/cooking-measurements-conversions/ understand more about this measurement mechanism.
Response: Hi Neha, I have never used the garlic paste to make this chutney. However, if you want to try it with garlic paste, add 1 teaspoon garlic paste.
Response: Hi Vaidehi, you can try this chutney by adding ½-teaspoon lime juice instead of tamarind.
Response: Tamarind paste is added to get mild tangy taste. You can add 1/4 teaspoon dry mango powder instead of tamarind paste in above recipe.
Response: You can make it without adding coconut but texture and taste will change. Coconut gives it a dry texture and nice flavor.
If you want to make garlic chutney without coconut (semi dry texture) then try this recipe (http://foodviva.com/chutney-raita-recipes/lasun-chutney-recipe/).