Dry Garlic Chutney (Lasun Khobra Chutney) is the secret to take your vada pav to a next level. This Vada Pav Chutney is more like a powder than chutney though and a sprinkling on the pav makes the best Vada Pav ever. You can also use it as accompaniment with Dal Rice.
Dry Garlic Chutney
Course: Main CourseCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
8 garlic cloves
½ cup dry coconut, grated
1 tbsp sesame seeds
1 tbsp roasted peanuts / groundnuts
2 tsp red chilli powder
1 tsp coriander powder
½ tsp tamarind paste
1 tsp oil
salt to taste
Directions
- Roast the garlic with a tsp of oil. Keep aside.
- Now dry roast grated coconut. Keep aside.
- Followed by dry roast sesame seeds. Keep aside.
- Once everything cools down add roasted peanuts, tamarind paste, red chilli powder, coriander powder and salt. Blend to a coarse powder.
- Garlic chutney can be used to spread on vada pav or dosa.
note
- Add generous amount of garlic to make it more flavorful.
Remember to dry roast else it will not taste great.
Blend to coarse powder. Do not blend to fine powder.
