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.
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.
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.
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.
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Step by Step Recipe
Dry roast the garlic until slightly browned. Take out on a plate.
Dry roast peanuts until browned. Remove the pink peel once cooled and keep aside.
Now dry roast dry coconut until browned and keep aside.
Dry roast sesame seeds until golden brown and keep aside.
Let the roasted ingredients cool down.
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 the refrigerator for up to 10 days.
Vada Pav Chutney Recipe
- 1/4 cup Garlic
- 1 tbsp Peanuts
- 1/2 cup Dry Coconut (Grated)
- 1 tbsp Sesame Seeds
- 3 tbsp Kashmiri Red Chilli Powder
- Salt to taste
- 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.