Maharashtrian Coconut Garlic Chutney is the secret to take your vada pav to a next level. Here is a traditional recipe to make it.
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.