Dry Garlic - Chili Chutney

Dry Garlic - Chili Chutney is traditionally used for Batata Vada or Vada Paw, but there are so many other ways you can enjoyed it. You can sprinkle it on any dry curry as it enhances the flavor of the dish.

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Makes 1 cup

  • ¼ cup garlic, crushed
  • ¼ cup dry coconut
  • ½ tbsp peanut (optional)
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ¼ tsp methi seeds
  • 1 tbsp kashmiri red chilli powder
  • ¼ tsp turmeric
  • pinch asafoetida
  • ½ tsp salt (or to taste)

How to make Dry Garlic Chili Chutney:

  1. Heat 1 tbsp of oil in a frying pan. Add the crashed (or finelly choped) garlic. Saute on low flame until it turns golden brown.
  2. Add 1 tsp peanuts and saute till peanuts turn crunchy.
  3. Next, add 1 tsp cumin, 1 tsp coriander seeds and ¼ tsp methi. Saute for 30 seconds or until the spices turn aromatic.
  4. Finally, dd ¼ cup dry coconut and saute for a minute mixing constantly.
  5. After it is done, cool completely and transfer to the blender.
  6. Add 1 tbsp red chilli powder, ¼ tsp turmeric, pinch asafoetida and ½ tsp salt.
  7. Blend to coarse powder without adding water.
  8. When it is done, transfer dry garlic chutney to the serving bowl. Enjoy with vada pav or batata vada.

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