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:

  1. Heat a skillet on medium low flame. Add the garlic cloves and roast them for a minute.
  2. 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.
  3. Then dry roast the coconut in the same skillet till it becomes light brown in color and keep it aside.
  4. In the same manner, dry roast both peanuts and sesame seeds separately.
  5. Cool the ingredients before grinding to avoid oil releasing and the chutney from getting too oily.
  6. Grind all the ingredients adding Kashmiri chilli powder and salt.
  7. 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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