Dry Garlic Chutney is a spicy pungent spread that is widely used in various dishes across India, specially in Maharashtra. It is made by grinding dry roasted garlic along with grated coconut and a generous dose of chilli.
It is an absolute must have for Vada Pavs, and can also be used as a spread for sandwiches, wraps and dosas.
You can store this chutney for 1-2 weeks. After making the chutney, let it cool down completely. Then store in the freezer in an airtight container.
To make Dry Garlic Chutney at home follow the detailed step by step recipe with photos posted below.
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Nutrition (per serving)
Ingredients For Dry Garlic Chutney Recipe
- 10-15 Cloves of Garlic
- 3/4 Cup Dry Grated Coconut
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt
- 1 Teaspoon Oil
Step By Step Instructions With Photos For Dry Garlic Chutney Recipe
Heat a teaspoon of oil in a pan and roast 10-15 garlic cloves for around 1 minute till they turn golden brown.
Add around 3/4 cup of dry grated coconut to the pan.
Roast it till the coconut turns light brown. Let this mixture cool for a while.
Transfer the garlic and coconut to a mixer or food processor. Also add 1 teaspoon red chilli powder and 1 teaspoon salt and grind the mixture till it is smooth.
Dry garlic chutney is ready. Use it as a spread on Vada Pavs, sandwiches & wraps. Dry it completely and store in the freezer in an airtight container for later use.
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