Vada Pav Chutney Recipe (Dry Garlic Chutney)
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Vada Pav Chutney (Dry Garlic Chutney, Lasun Khobra Chutney) is a bold, spicy, garlicky dry chutney from Mumbai, the street food capital of Maharashtra. This fiery chutney is an essential component of the iconic Vada Pav, often called the Indian burger, where it adds intense flavor, heat, texture, and aroma. Use my easy recipe to make it with just six simple ingredients.
Here are some more chutney recipes: Guava Chutney, Raw Mango Chutney, Dahi Chutney, and Aam Ki Launji.
★★★★★
“Tried this as my first attempt at making the vada pav chutney and it turned out great.👍🏻 Minimal ingredients, quick and easy process.”
– Sonia mathur
A Quick Look At This Vada Pav Chutney
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cooling Time: 10 minutes
- Total Time: 35 minutes
- Serves: 1 cup (combined)
- Cuisine: Maharashtrian, Indian Street Food
- Course: Condiment / Chutney
- Diet: Vegan, Gluten-Free
- Skill Level: Beginner
- Equipment: Blender, Pan, Spatula
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Why You’ll Love This Family Favorite Recipe!
- 100% authentic Mumbai street-style flavor
- No preservatives or artificial colors
- Multipurpose: use for sandwiches, chaats, dosas & pakoras
- Long-lasting
Table of Contents
Do you know what makes or breaks a vada pav? The chutneys. Vada pav is a popular street food from Mumbai. It is essentially a dinner roll stuffed with a potato patty (batata vada) and topped with a dry garlic chutney. Some people also slather their pav with spicy green chutney and sweet tamarind chutney. If the chutneys aren’t made properly, the vada pav won’t taste perfect.
Some shops selling vada pav guard their dry garlic coconut chutney recipe as if it were their most incredible wealth. And that makes perfect sense to me. It’s because of these chutneys that their vada pavs are so sought after.
I learned to make this spicy dry garlic chutney recipe from my cook in Pune. And I am sharing it because I want you all to make the best vada pav, and when someone asks you the secret, you can tell them it’s whiskaffair 🙂
Ingredients
This vada pav chutney recipe comes together using six ingredients:
- Fresh garlic – primary flavor base
- Raw peanuts – add nuttiness and body
- Grated dry coconut – provides texture and mild sweetness. If dry coconut is unavailable, then you can use dessicated coconut.
- White sesame seeds (til) – give a nutty flavor
- Kashmiri red chili powder – adds color and mild heat
- Salt – enhances flavor
How To Make Dry Garlic Chutney
Step 1: Add ¼ cup peeled garlic cloves to a pan and dry roast over medium-high heat until slightly browned, stirring frequently.
Step 2: Remove to a plate.
Step 3: Add 1 tablespoon raw peanuts to the pan and dry roast until lightly browned. Remove to a plate.
Step 4: Remove the pink peel from the cooled peanuts and set them aside.
Step 5: Add ½ cup of grated dry coconut to the pan and dry roast until browned. Remove to a plate and set aside.
Step 6: Dry-roast 1 tablespoon of white sesame seeds until golden brown, then set aside.
Step 7: Let all the roasted ingredients cool for 10 minutes.
Step 8: Add all the roasted ingredients to a blender along with 3 tablespoons of Kashmiri red chili powder and 1 teaspoon of salt, and blend until a coarse powder forms.
Step 9: Dry garlic chutney is ready. Store it in an airtight container in the refrigerator for up to 15 days or freeze for up to 2 months. Use as desired.
Pro Tips By Neha
Roast the ingredients separately, as their roasting times differ.
Cool the ingredients before grinding to prevent oil from peanuts, coconut, and sesame seeds from being released.
Keep the texture of this red chutney coarse.
Usage Ideas
Although this chutney is a quintessential component of a vada pav, it is very versatile.
You can sprinkle this chutney over Batata Bhaji Pav, Kanda Bhaji Pav, or Samosa Pav to enhance their flavor. It also pairs well with ghee rice, dal rice, or sambar rice.
You can also sprinkle it into wraps, parathas, or salads for crunch and spice.
Other Chutney Recipes We Recommend
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Vada Pav Chutney Recipe (Dry Garlic Chutney)
Ingredients
- ¼ cup peeled garlic cloves
- 1 tablespoon raw peanuts
- ½ cup grated dry coconut
- 1 tablespoon white sesame seeds
- 3 tablespoons Kashmiri red chili powder
- 1 teaspoon salt
Instructions
- Add garlic cloves to a pan and dry roast over medium-high heat until slightly browned, stirring frequently. Remove on a plate.
- Add raw peanuts to the pan and dry roast until lightly browned. Remove on a plate.
- Remove the pink peel once cooled and keep aside.
- Add grated dry coconut to the pan and dry roast until browned. Remove to a plate and set aside.
- Dry roast sesame seeds until golden brown and keep aside.
- Let all the roasted ingredients cool for 10 minutes.
- Add all the roasted ingredients to a blender with Kashmiri red chili powder and salt and blend to make a coarse powder.
- Store in an airtight container in the refrigerator for up to 15 days or freeze for up to 2 months. Use as desired.
Tried this as my first attempt at making the vada pav chutney and it turned out great.👍🏻 Minimal ingredients, quick and easy process.
It’s perfect.
Thanks Ayesha 🙂
It’s a great pleasure to ❤️🙏 which enables us making a beautiful moment in home for this dish.
Thank you it’s was yummy.
Happy to hear Atif 🙂
MMM
Awesome recipe will surely try it…
Thanks 🙂
Awesome recipe! tried &just loved it & shared it in the family too🙂
Good to know 🙂
Thank you for sharing this brilliant recipe. Simply in love with it! 🙂