Dry Garlic Chutney
Spicy and piquant dry chutney made from garlic, desiccated coconut, sesame seeds and red chili powder. Dry garlic coconut chutney is also called as lasun khobra chutney in marathi. This spicy chutney is usually served with vada pav.
Condiment, Side Dish
- can use peanut oil or sunflower oil
or 22 to 24 small garlic cloves or 1 tablespoon small garlic cloves
white sesame seeds
kashmiri red chilli powder
or add as required
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.
full recipe -