Dry garlic chutney recipe with step by steps. Spicy and piquant is this chutney made from garlic and coconut. This is a Maharashtrian recipe of dry garlic chutney also known as Lasun khobra chutney. it takes about 15 to 20 minutes right from start to finish to make this chutney. So its very easy and less time consuming.
This tasty chutney is sprinkled in the filling of Vada pav, kanda bhajji pav, samosa pav and batata bhajji pav. At times I even sprinkle this chutney on toasted buttered bread or have it with khichdi or varan-bhaat. You can even use garlic coconut chutney as a side condiment with snacks like batata vada, onion pakoda, potato pakoda, bread pakora or any pakoda snack.
Both the flavors of desiccated coconut and garlic is felt distinctly in this chutney. The spice and heat comes from red chili powder. I have used Kashmiri red chili powder to give a bright deep red color to the chutney. There are many variations of making this dry garlic chutney where a few spices like coriander and cumin are also added. Some variations add roasted peanuts.
Generally while making garlic chutney, everything is mixed and then pounded or ground to a coarse dry mixture. Here I have sautéed the garlic so that its pungency is reduced a bit. Sauteing also helps the raw flavor of garlic to go away.
This garlic chutney can be made with both desiccated coconut and dried coconut meat. When you make with dried coconut meat, it gives a more deeper flavor of coconut as compared with chutney made with desiccated coconut.
You can always make a small batch and store in the refrigerator. Use it as required when making Mumbai Indian street food like vada pav, samosa pav or while serving with various pakoda recipes. You can also have it with dosa or masala dosa.
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Dry Garlic Chutney
- 1 teaspoon oil - can use peanut oil or sunflower oil
- 8 grams garlic or 22 to 24 small garlic cloves or 1 tablespoon small garlic cloves
- 2 teaspoons white sesame seeds
- ½ cup desiccated coconut
- 1 tablespoon kashmiri red chilli powder or add as required
- ½ teaspoon salt or add as per taste
sautéing dry garlic chutney ingredients
- Heat 1 teaspoon oil in a small iron kadai or a heavy pan. Heat the oil at a low flame.
- Add the garlic cloves.
- Mix and sauté for about 30 to 40 seconds.
- Next add 2 teaspoons white sesame seeds.
- Sauté for about 15 to 20 seconds or till the sesame seeds change color.
- Switch off flame. Add ½ cup desiccated coconut. mix very well.
- Then add 1 tablespoon kashmiri red chilli powder. You can reduce the amount of kashmiri red chili powder if you want as 1 tablespoon gives a spicy taste.
- Then add ½ teaspoon salt or add as per taste.
- Mix again and let this mixture cool down.
making dry garlic chutney
- When the mixture has cooled down completely, add in a small dry grinder jar.
- Grind in intervals of 4 to 5 seconds and stop. Do not grind at a stretch as then oil will be released from the coconut and sesame seeds. You can even use pulse option of the mixer-grinder.
- Grind to a coarse or semi-fine mixture. Spoon the dry garlic chutney in a small glass jar or bowl. Cover tightly and refrigerate.
- Serve dry garlic chutney as required with any snacks like vada pav or onion pakora.
Nutrition Info Approximate values
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How to make dry garlic chutney for vada pav
1. Heat 1 teaspoon oil in a small iron kadai or a heavy pan. Heat the oil at a low flame.
2. Add 22 to 24 small garlic cloves or 1 tablespoon small garlic cloves.
4. sauté for about 30 to 40 seconds.
5. Add 2 teaspoons white sesame seeds.
6. Sauté for 15 to 20 seconds or till the sesame seeds change color.
7. Switch off flame. Add ½ cup desiccated coconut.
8. Mix very well.
9. Then add 1 tablespoon Kashmiri red chilli powder. You can reduce the amount of Kashmiri red chili powder if you want as 1 tablespoon Kashmiri chilli powder gives a spicy taste.
10. Mix again well.
11. Add ½ teaspoon salt or add as per taste.
12. Mix again and let this mixture cool down.
Making dry garlic chutney
13. When the mixture has cooled down completely, add in a small dry grinder jar.
14. Grind in intervals of 4 to 5 seconds and stop. Do not grind at a stretch as then oil will be released from the coconut and sesame seeds. You can even use pulse option of the mixer-grinder. grind to a coarse or semi-fine mixture. Check the taste and if required you can add some more salt or red chili powder. If you feel the salt is more for your taste buds, then add 1 to 2 tablespoons of the desiccated coconut and grind in intervals of 4 to 5 seconds. Spoon the dry garlic chutney in a small glass jar or bowl. Cover tightly and refrigerate.
15. serve dry garlic chutney as required with any snacks like vada pav or potato vada or onion pakora or batata vada.