Dry Garlic Chutney (lasoon chutney) is a signature condiment for Vada Pav, but don’t limit yourself with this very versatile and all purpose chutney recipe. Try it with Pav Bhaji or instead of pickle with your next meal. Garlic chutney can be rolled with a plain chapati or roti for a little snack on the go. Garlic lovers…this one’s for you!
Ingredients:
Dry Shredded Coconut – 1 cup
Sesame Seeds – 1/4 cup
Dry Red Chilies – 4 or to taste, dry roasted
Roasted Salted Peanuts – 1 Tbsp
Garlic – 1 bulb (approx 15 cloves)
Tamarind Paste – 1 tsp or to taste
Salt – to taste
Method:
1. Roast Coconut on medium heat until it begins to turn golden. Remove from pan and keep aside to cool.
2. In the same pan, roast Sesame Seeds in the same manner. Remove from pan and keep aside to cool.
3. In a food processor, add Roasted Dry Red Chilies and Roasted Peanuts and lightly pulse.
4. Add in remaining ingredients: Garlic, Coconut, Sesame Seeds, Salt, Tamarind Paste. Grind until you get a uniform texture.
5. Adjust salt or tamarind and pulse the food processor until mixed.
6. Store in a tightly covered container in the refrigerator. Keeps fresh for up to 2 weeks.
Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this.
Hi Anuja and Hetal,
I see that this is a dry garlic chutney. Is there a wet garlic chutney, and if so, what are the ingredients.? Sorry for my questions, but I am curious, and most chutneys I”ve seen are not dry although this sounds incredible!!!!!
Thanks so much!
Could u plz tell me which grinder u r using in ur mint&cilantro raita video,coz i plan to buy one for grinding things in a small quantity(food processor has a big jar).I saw it has a washable grinder ,is it good enough for grinding both dry&wet ingredients.
Keep posting more recipes!!!!!!!!!!!!
Do reply.
Thanx in advance
Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this.
Leave a Reply (Comments do not appear immediately)
December 7th, 2009 at 8:30 pm
Hi Anuja and Hetal,
I see that this is a dry garlic chutney. Is there a wet garlic chutney, and if so, what are the ingredients.? Sorry for my questions, but I am curious, and most chutneys I”ve seen are not dry although this sounds incredible!!!!!
Thanks so much!
[Reply]
December 7th, 2009 at 9:11 pm
Hi
For how many days we can store this chutney???
shailee
[Reply]
December 8th, 2009 at 2:25 am
parul says
Hi
you both are doing well jobs
Thank you
[Reply]
December 8th, 2009 at 4:24 am
i will try this out soon. so i can make vada pav.
[Reply]
December 9th, 2009 at 4:23 pm
Hi,
Just wondering your “Tip Tuesday”. I throughly enjoyed and got so many valuable tips that I have been able to use. Please keep posting those tips.
Upasana
[Reply]
December 9th, 2009 at 5:00 pm
Hi,
Could u plz tell me which grinder u r using in ur mint&cilantro raita video,coz i plan to buy one for grinding things in a small quantity(food processor has a big jar).I saw it has a washable grinder ,is it good enough for grinding both dry&wet ingredients.
Keep posting more recipes!!!!!!!!!!!!
Do reply.
Thanx in advance
[Reply]
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December 15th, 2009 at 10:27 pm
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[Reply]