Dry Garlic Chutney Recipe (with Step by Step Photos)

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. The uniqueness of this dry garlic chutney recipe is that roasted groundnuts and sesame seeds are crushed with oil sautéed garlic, tamarind paste, red chilli powder and coriander powder that gives it a deliciously hot and spicy character.
Dry Garlic Chutney
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 8 servings (1/2 cup)
Ingredients:
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
Salt
Directions:
  1. step-1
    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
  2. step-2
    Dry roast grated coconut in same skillet over low flame until light brown. Turn off flame and transfer it to a plate.
  3. step-3
    Dry roast sesame seeds over low flame until seeds start to pop (approx. 30 seconds) and transfer to plate.
  4. step-4
    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.
  5. step-5
    Grind them until medium coarse powder. Taste for salt and add more if required.
  6. l_step
    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.
Tips and Variations:
  • 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.
Taste: Hot and spicy taste with dry texture
Serving Ideas: Use dry garlic chutney for vada pav preparation or as a spread for making delicious vegetable burger, sandwich, rolls, etc. Make nice aromatic garlic chutney paste by adding ghee in it and enjoy it with a south Indian meal.
Author:

15 Comments


Nov 19, 2016  by Aastad
Great recipe....it helped me a lot..thanks.

Nov 11, 2016  by Vini mehta
Hi dere...
One query
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.


Aug 24, 2016  by Shiny
Thank you for giving detail photo and tips.

May 19, 2016  by Shilpa
Wonderful recipes in simple and easy steps with pictures helped a lot to learn easily. Tried many here and came out well. Thanks for the website .

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Nov 11, 2015  by Usha
Awesome recipe..our family enjoyed it very much..thank you so much for sharing..

Sep 09, 2015  by Neha
Can I use garlic paste instead of cloves? If yes,then please tell the quantity.

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.


Jul 22, 2015  by Div
Thanks for posting this. I had a rough idea about this recipe and was looking for the perfect recipe since a long time. I made this and turned out perfect and tasted like the original street level taste of Bombay garlic chutney. AWESOME !!

Jan 16, 2015  by Vaidehi V Patankar
Can I add few spoons of lime juice instead of tamarind or dry mango powder?

Response: Hi Vaidehi, you can try this chutney by adding ½-teaspoon lime juice instead of tamarind.


Jan 15, 2015  by bani
I have many recipes from this website and was helpful, please put more easy and quick recpies for kids as well.

Jun 16, 2014  by radhika
I am trying it right now

Feb 24, 2014  by darshana raval
Is it compulsory to add tamrind paste?

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.


Jan 02, 2014  by KayAar
Tried this yesterday. This was a hit with family and friends. Thanks for much.

Dec 05, 2013  by khushboo
Can we make chutney without coconut?

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/).


Jul 28, 2013  by Kshama
I made this recipe last night, it was perfect ! Thank you for posting this recipe !

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Nov 22, 2012  by apani rasoi
You have a great food blog. Good detailed steps for recipe.

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