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    Whisk Affair » Recipes » Dips » Vada Pav Chutney

    Published: Dec 18, 2018 | Last Updated On: May 15, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Vada Pav Chutney

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    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 Ever.

    You can also use it as an accompaniment with Dal Rice too. Here is a traditional recipe to make Coconut Garlic Chutney.

    Dry Garlic Coconut Chutney served in a bowl.

    Street food is an absolute love!

    While there are Chole Bhature, Aloo Tikki, Gol Gappe in Delhi, Maharashtra’s take on street food is very different.

    You will find many street food dishes with Pav here, Vada Pav being the most famous one. 

    Spicy potato vadas stuffed between a soft pav with a sprinkle of spicy garlic chutney, oh goodness, it’s the best thing that has happened to me since I have shifted to Pune. 

    I do have eaten Vada Pav in other parts of India, but believe me, no one can match the way they make it here in Maharashtra.

    This snack has gained so much popularity, that it is now available in almost every city of India. 

    While the Vada and Pav are important, the ingredient that makes all the difference is this dry Garlic Chutney, which is applied inside the pav. 

    If you really want to get the flavor of the Vada Pav from Mumbai streets, then the secret to their deliciousness is this Maharashtrian Coconut Garlic Chutney or Vada Pav Chutney that adds to the amazing taste of the Vada Pavs here.

    I learned this recipe from my cousin when I visited her recently in Mumbai.

    The zing and flavor of the coarse and textured chutney come from garlic, spices, and coconut. 

    Even if you are not a fan of Vada Pav, this chutney is the best choice to spread over sandwiches, burgers, and a variety of roll.

    Make this Dry Garlic Chutney at home and spice up your basic recipes with this oh so flavored chutney.

    What is Vada Pav Chutney?

    It is a simple Maharashtrian Chutney that is made with the combination of garlic, coconut, peanuts, sesame seeds, Kashmiri red chilli powder, and salt.

    Yes, that’s all the ingredients you need.

    All you have to is dry roast the ingredients and grind it with chilli powder and salt.

    You can also add in normal red chilli powder along with Kashmiri red chilli powder if you like it to be spicy. 

    Tips to make the best Dry Garlic Chutney

    Roast the ingredients individually until they are nicely browned.

    Roast the ingredients on medium-low heat to avoid burning.

    Cool the ingredients before grinding them to avoid the release of oil from peanuts, coconut and sesame seeds.

    Keep the texture of the chutney coarse.

    Storage Suggestions

    Store the dry chutney in an airtight container in the refrigerator for about 15 days.

    To increase the shelf life of the same, you can even freeze this chutney in an airtight container or a freezer bag for about 25 days. 

    Usage Ideas

    You can use this chutney for Vada Pav, Batata Bhaji Pav, Kanda Bhaji Pav or Samosa Pav.

    You can also sprinkle over steamed rice along with some ghee.

    Sprinkle it over any snack to perk up the taste. I sometimes also add it in my rolls and sandwiches to give it that Indian twist. 

    Also, you can make the consistency of a paste by adding a little water, and add ghee to enjoy with Neer Dosa, Idli, Adai, or any South Indian breakfast items.

    You might also like

    Peanut Chutney

    Curry Leaf Powder

    Puran Poli

    Masale Bhaat

    Achari Paneer

    Step by Step Recipe

    Dry roast the garlic until slightly browned. Take out on a plate.

    Garlic roasting in a pan.

    Dry roast peanuts until browned. Remove the pink peel once cooled and keep aside.

    Peanuts roasting in a pan.

    Now dry roast dry coconut until browned and keep aside.

    Coconut roasting in a pan.

    Dry roast sesame seeds until golden brown and keep aside.

    Sesame seeds roasting in a pan.

    Let the roasted ingredients cool down.

    Roasted ingredients in a plate.

    Add all the ingredients in a blender along with Kashmiri red chilli powder and salt and blend to make a coarse powder.

    Roasted ingredients added in a blender along with red chilli powder.

    Store in an airtight container in the refrigerator for up to 10 days.

    Ready dry garlic chutney.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Maharashtrian Coconut Garlic Chutney is the secret to take your vada pav to a next level. Here is a traditional recipe to make it.

    Vada Pav Chutney Recipe

    Maharashtrian Coconut Garlic Chutney is the secret to take your vada pav to a next level. Here is a traditional recipe to make it.
    4.30 from 17 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 10 people
    Calories: 36kcal
    Author: Neha Mathur

    Ingredients 

    • ¼ cup Garlic
    • 1 tablespoon Peanuts
    • ½ cup Dry Coconut (Grated)
    • 1 tablespoon Sesame Seeds
    • 3 tablespoon Kashmiri Red Chilli Powder
    • Salt to taste
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    Instructions

    • Dry roast the garlic until slightly browned.
    • Take out in a plate.
    • Dry roast peanuts until browned.
    • Remove the pink peel once cooled and keep aside.
    • Dry roast dry coconut until browned and keep aside.
    • Dry roast sesame seeds until golden brown and keep aside.
    • Let all the roasted ingredients cool.
    • Add all the ingredients in a blender along with Kashmiri red chilli powder and salt and blend to make a coarse powder.
    • Store in an airtight container in refrigerator for up to 10 days.

    Notes

    Roast the ingredients individually until they are nicely browned.
    Roast the ingredients on medium low heat to avoid burning.
    Cool the ingredients before grinding them to avoid release of oil from peanuts, coconut and sesame seeds.
    Store the dry chutney in an airtight container in refrigerator for 15 days.
    Keep the texture of the chutney coarse.

    Nutrition

    Calories: 36kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 86mg | Fiber: 1g | Vitamin A: 710IU | Vitamin C: 1.2mg | Calcium: 24mg | Iron: 0.7mg
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Kriti Singhal

      February 19, 2017 at 7:28 pm

      5 stars
      Thank you for sharing this brilliant recipe. Simply in love with it! 🙂

      Reply
    2. Rupal

      July 01, 2020 at 6:16 am

      5 stars
      Awesome recipe will surely try it…

      Reply
      • Neha Mathur

        July 01, 2020 at 1:18 pm

        Thanks 🙂

        Reply
      • Riti

        July 02, 2020 at 12:58 pm

        5 stars
        Awesome recipe! tried &just loved it & shared it in the family too🙂

        Reply
        • Neha Mathur

          July 04, 2020 at 2:11 am

          Good to know 🙂

          Reply
    3. Tejas

      July 30, 2020 at 7:22 am

      5 stars
      MMM

      Reply
    4. Atif

      August 04, 2020 at 2:23 pm

      5 stars
      Thank you it’s was yummy.

      Reply
      • Neha Mathur

        August 07, 2020 at 7:48 am

        Happy to hear Atif 🙂

        Reply
    5. ayesha

      August 04, 2020 at 11:16 pm

      5 stars
      It’s perfect.

      Reply
      • Neha Mathur

        August 07, 2020 at 7:44 am

        Thanks Ayesha 🙂

        Reply
    6. Sonia Mathur

      April 17, 2022 at 7:47 pm

      5 stars
      Tried this as my first attempt at making the vada pav chutney and it turned out great.👍🏻 Minimal ingredients, quick and easy process.

      Reply

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