Chits Kitchen

Dry Garlic Coconut Chutney or Vada Pav Masala is a dry chutney prepared from Garlic, Grated Coconut, Groundnuts and spices. You can prepare Dry Garlic Chutney in different variations. Some people use Sesame seeds in addition to the above ingredients. You can also add Coriander Powder and Cumin powder to give a different taste. It gives a spicy taste to the chutney. We can also call it as Garlic Coconut Masala Powder and use it as a spread in different food items.

We can prepare Vada Pav Masala in two forms, Garlic Chutney in paste form and other in dry form. In paste form, we add water to it and is finely grind it to make a smooth paste. I will share the recipe in my later posts. Today we will be preparing Dry Garlic Chutney which is easy and very quick to make. We mostly use it in Vada Pav or as a spread in burger, different types of sandwich, dhokla, khakra, dosa, Uttapam, rolls, idlis, chaats etc. It is mostly famous in Maharashtra and Gujarat where people use it in Vada Pav. The other name of Vada Pav Masala is Vada Pav Chutney. In Marathi we call it as Lasun Khobra Chutney

To prepare Dry Garlic Chutney or Vada Pav Masala we need to roast all the ingredients. While roasting, we must keep in mind that we roast the ingredients in low flame. Also do not over roast them. Also roast the Grated Coconut for very less time or else it will start leaving oil. To not allow the oil to come out, we can switch off the stove after the grated coconut is added to already heated pan. Also the colour should be light golden brown on roasting. After preparing the chutney, store it in freeze in an air tight jar and use it for weeks. Use it when required.

Dry Garlic Chutney can also be used as a spread to sprinkle over snacks such as Bread Pakoda, Methi Pakoda, Pyaaz Pakoda, Gobi Pakoda, Paneer Pakoda and Gobi Methi Pakoda. You can also use it to make sandwiches. Please visit Sandwich Recipes section for various types of Sandwich.

Also don’t forget to visit our Chutney Recipes.

Let’s begin to prepare Maharashtrian style Dry Garlic Chutney or so called Lasun Khobra Chutney…..

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Vada Pav Masala/Dry Garlic Coconut Chutney/Dry Garlic Chutney

Dry Garlic Chutney is prepared by roasting ingredients such as Garlic, Peanuts, Grated Coconut and Dry Red Chilli. It is then coarsely grinded to make Dry Garlic Chutney. It is mainly used as spread in different dishes such as Vada Pav, Batata Vada, etc.

Course Dips & Spreads, Side Dish

Cuisine Maharashtrian, |Gujarati

Keyword Garlic Coconut Chutney, Vada Pav Masala

Preparation Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories

Author Recipe by Chits

Ingredients:

• 8 cloves Garlic Cloves
• 2 piece Dry Red Chilli
• 1 tablespoon Peanuts
• 1/2 cup Dry Grated Coconut
• 1 teaspoon Kashmiri Red Chilli Powder
• 1 teaspoon Oil: 1 teaspoon
• Salt as required

Instructions:

• Take the Garlic cloves and smash it little with the help of a rolling pin (Belan). This is done so that the garlic is cooked properly from inside also..
• Heat 1 teaspoon oil in a pan over low flame.
• Add Garlic cloves into it. Roast it in low flame for a minute or till it becomes light golden in colour.
• After a minute take out the roasted garlic cloves in a bowl.
• In the same pan add Peanuts and Dry Red Chilli. Roast it till it becomes golden brown.
• We must keep in mind that the Red Chilli doesn’t burn. We can add it after roasting the Peanuts for few minutes.
• After roasting it for few minutes, take it out in the same bowl.
• Now add Grated Coconut in the same pan and roast it till it becomes light golden in colour. Do not over roast it.
• Switch off the stove. Allow all the ingredients to cool down.
• Once it cools down, take them all in a mixer grinder jar.
• Add Kashmiri Red Chilli Powder and Salt to it. Kashmiri Chilli Powder is added to give colour to the chutney. There is no need to add water to it.
  
• Grind it to make coarse dry powder. The powder should not be finely grated. It should be coarsely grinded.
  
• Dry Garlic Chutney is ready to be served with your favourite recipe. Store it in refrigerator in air tight container.
  

Notes:

1. The quantity of Dry Red Chilli depends on how spicy you want the chutney to be. You can add more chilli if you want to make spicy chutney.
2. Kashmiri Red Chilli Powder is added for getting enhanced colour. You can skip if you want.
3. The quantity of oil used for roasting should be minimum so that the chutney prepared could be dry.
4. To give it a different flavor, you can also add roasted Sesame seeds and Tamarind paste to it and then grinding it along with other ingredients.
5. Dry Garlic Chutney is mostly used Batata Vada, Vada Pav, etc. It is used as a spread in Burger, Rolls, Sandwich, dosa, Uttapam, dhokla, etc.