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Dry Garlic Chutney Recipe - A Vada Pav Essential - Garlic Masala Recipe

Dry Garlic Chutney, Garlic Masala for Vada Pav
Sumit Malhotra

Dry Garlic Chutney Recipe – A Vada Pav Essential

As a matter of fact, dry garlic chutney is an essential condiment for making vada pav. So, you may have noticed it sprinkled liberally on the batata vada. That is, if you like your vada pav. Specifically, it is the red, grainy masala served right on top of the crushed batata vada sandwiched between the pav. It is a powerful combination of pungent garlic and nutty dessicated coconut that is perked up with a generous dose of chilli powder. Also, you can avoid the chilli powder if you want your kids can’t handle the spice. Though, the goodness of garlic and coconut will remain tasty without the heat.

Further, this dry garlic chutney or garlic masala can be made well in advance and stored in a cool area or a refrigerator. In any event, this chutney doesn’t go bad for weeks if not months. You can also use this as a side dish to any savoury Indian snack, especially the fried one. You can also use it garnish your vegetable dishes or just eat as a topping for plain jeera rice or steamed rice. Altogether, it is a very simple and easy to make recipe.

Vada Pav Good to Go with Garlic Chutney

Vada Pav Good to Go with Garlic Chutney

Dry Garlic Chutney Recipeलहसुन की चटनी बनाने की विधि

Indicatives for making Dry Garlic Chutney

Stuff you’ll need for Dry Garlic Chutney

what goes in?what kinds?how much?
Garlic10-12 Big Cloves
Dessicated CoconutFinely grated1/2 No.
Red Chilli Powder1 Tablespoons
Salt1 Teaspoon
Groundnuts/ PeanutsDry roasted1/4th Cup
Coriander SeedsDry Roast1 Tablespoon
Vegetable Oil1 Tablespoon

Process to make Dry Garlic Chutney

  1. In the first place get all your ingredients together.
  2. Take vegetable oil on a pan.
  3. Fry the garlic for 2 mins on low heat and remove from fire.
  4. Separately dry roast groundnuts/peanuts as well as coriander seeds.
  5. Now add desiccated coconut, roasted groundnut, coriander seeds and mix well. The latent heat of the pan will further cook these to desired level.
  6. Now, add salt and chilli powder.
  7. Now pestle it with a mortar until coarse mixture is formed. You can also blend it in a blender to get a smoother consistency.
  8. Keep it aside for use with vada pav later. You can even relish your batata vada with this chutney.

लहसुन की चटनी बनाने के लिए कुछ मात्राएँ।

  • तैयारी का समय: ५ मिनट
  • पकाने/ बनाने का समय: ५ मिनट
  • बनाने का बर्तन: फ़्राइइंग पैन और
  • मात्राएँ: आधी बोतल

सामग्री लहसुन की चटनी बनाने के लिए।

सामग्री किस प्रकार की?कितनी?
लहसुन१० -१२ बड़े नग
सूखा हुआ नारियलकसा हुआआधा नग
लाल मिर्च पाउडरएक बड़ा चमच
नमकएक छोटा चमच
मूँगफलीसूखी भूनी हुईएक चोथाई कप
धनिए के बीजसूखे भूने हुए१ छोटा चमच
तेल१ बड़ा चमच

लहसुन की चटनी बनाने की विधि।

  1. सारी सामग्री एकत्रित कर लें।
  2. तेल को फ़्राइइंग पैन में गरम कर लें।
  3. लहसुन को दो मिनट हल्की आँच पे भून लें और अलग निकाल लें।
  4. मूँगफली और धनिए के बीज अलग से बिना तेल के एक मिनट भून लें।
  5. अब कसा हुआ नारियल, मूँगफली, और धनिए के बीज मिला लें। पैन की आँच से यह हल्के पक जाएँगे।
  6. इस मिश्रण में नमक और लाल मिर्च का पाउडर मिला लें।
  7. अब इसको ओखल में निकाल कर मूसल से घोंट लें। इसको आप मिक्सी में भी चला का बारीक पाउडर बना सकते हें।
  8. अलग से एक बॉटल में निकाल लें और वडा पाव या बटाटा वडा के साथ परोसें।

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