Dry Garlic Chutney for Vada Pav/ Mumbai Vada Pav Chutney/Dry Garlic Chutney/Showmerecipe.
Vada Pav Chutney, Dry Garlic Chutney or Lasun Khobra Chutney is the secret to take your vada pav to a next level. This chutney is more like a powder than chutney though and a sprinkling on the pav makes the best Vada pav delicious. Mumbai’s popular street food, Vada Pav – spicy potato filling sandwiched between buns and layers of spicy garlic chutney.
Ingredients:
- 10 cloves garlic
- 2 tbsp peanuts
- 2 tbsp sesame seeds
- 5 tbsp desiccated Coconut
- 1 tbsp Kashmiri red chili powder adjust to taste
- 1 tsp Salt adjsut to taste
- 4 Kashmiri whole chillies
Method:
- Heat a skillet on medium low flame. Add the garlic cloves and roast them for a minute.
- You can roast the garlic till it becomes little brown in color so that the raw smell of the garlic goes away. Keep it aside in a plate.
- Then dry roast the coconut in the same skillet till it becomes light brown in color and keep it aside.
- In the same manner, dry roast both peanuts and sesame seeds separately.
- Cool the ingredients before grinding to avoid oil releasing and the chutney from getting too oily.
- Grind all the ingredients adding Kashmiri chilli powder and salt.
- Ready to serve.
Note:
- The key to making a good garlic chutney is roasting the ingredients well. I prefer to roast each ingredient separately as each of them take different amount of time to roast.
- While making this dry coconut garlic chutney, use desiccated coconut as it will give a nutty flavor.
- Using Kashmiri chili powder gives a bright red color to the chutney, and does not make the chutney too spicy.
- Roast each ingredients separately as they take different time to roast well.
- Cool the ingredients before grinding to avoid oil releasing and the chutney from getting too oily.
Tag: Indian Recipe, Maharashtra Recipe.
Author: Mrs Smiley Sarabical.
https://showmerecipes.blogspot.com/?m=1
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