Dry Garlic Chutney Powder is a classic chutney powder from northern part of India. Its main purpose is adding in Vada Pav (translates to Potato Fritters and Various Dip Stuffed Rolls) and this chutney powder is the star dish in the Vada pav. Though it has Vada, green chutney in it but I can’t imagine a Vada pav without this chutney powder. So this chutney powder plays a vital role in Vada pav and I was about to post this recipe in the upcoming Vada Pav Post. Since I use it as multi purpose (has shown one fusion sandwich using this chutney powder at the end of this post/video), I made it a separate post. Also I am going to talk in detail about this chutney powder in the further sections and several posts.
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How to use this chutney powder ?
- Dry Garlic Chutney Powder can be used as a spread over dosa / Uthappam (we call as podi dosa in Tamil) or can be eaten with idlis (My son does it).
- Can be used as a spread over burgers, sandwich (shown a simple fusion sandwich with homemade pav at the end of the video)
- Can be sprinkled over all kind of chats.
- It goes well with Parathas.
- Replace any salad seasoning with this powder for any salad bowls or
- Just mix it with piping hot rice and ghee.
Is this powder is as spicy as it looks?
Nope the red chili powder I used is called as “Kashmiri Red Chili Powder” which looks vibrant red in color but it is not spicy like other chili powders. Anyways for kids sake I used half of the quantity of chili mentioned in the recipe.
How to make it non oily or lumps free?
Do sauté the ingredients as specified and don’t grind for a long time. Just a coarse and non oily mixture is the right texture for this chutney powder. Allow the ingredients to cool completely before grinding its the main key for non oily and lumps free chutney powder.
Can I skip any ingredients mentioned in the recipe?
This recipe has a slight difference in ingredients and proportions all around the web but for me this combo of ingredients and proportion always works best. Can skip peanuts if you are looking for nuts free recipe. Except it all the other ingredients are mandatory for this recipe.
Know About Ingredients
Garlic – Its the star ingredient of this recipe. When it combines with sesame seeds it gives a good flavor for this chutney powder. I don’t like raw smell of garlic in this recipe so I do always dry roast which mellows down the pungent smell of the raw flavor.
Sesame Seeds – the next aromatic star ingredient of this recipe. Do dry roast in low flame until it crackles or buy roasted sesame and blend directly with other ingredients. If you grind too long it makes the chutney powder oily.
Coconut – which gives nutty flavor to this chutney powder. I used fresh coconut and sautéed until moisture evaporates and turns dry. But it can be easily replaced with frozen or desiccated coconut or coconut powder.
Red Chili Powder – I use Kashmiri to get that vibrant color in this chutney powder and its also less spicy compared to other red chili powders. If using other than Kashmiri chili powder reduce its quantity or do adjust according to your spice level.
Peanuts – Mellows down the pungent flavor of garlic and gives nutty flavor. I used raw peanuts, roasted in low flame, blanched the skins when its cooled completely I grind it with other ingredients. Can easily replace it with roasted peanuts/ store bought salty peanuts (do reduce salt while grinding) as per your convenience.
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Dry Garlic Chutney Powder Ingredients
Garlic – 1/3 Cup (Roughly Chopped)
Dry or Desiccated Coconut – 1/3 Cup
Blanched Peanuts – 3 Tbsp
Sesame Seeds – 3 Tbsp
Kashmiri Chili Powder – 1 – 1.25 Tbsp
Salt – As Needed
Dry Garlic Chutney Powder Preparation
- I used roasted sesame if not first dry roast it till it crackles and changes golden brown (Pic 6).
- If using fresh coconut chop (Pic 1) it roughly, grind to fine (Pic 2) and sauté in hot pan until moisture evaporates (Pic 3).
- The coconut looks like shown in pic 4, let it cool completely.
- In the same pan without adding extra oil do sauté the roughly chopped garlic.
- Once garlic has brown spots here and there do remove from from flame.
- In a separate non oily or clean pan do roast peanuts in low medium flame until they split and turns golden brown (pic 7).
- Once done spread them loosely and when they are warm blanch the skins.
- Do wait for all the roasted ingredients to cool completely.
- Once cooled grind all the ingredients including salt but except fried coconut (Pic 8).
- Finally add fried coconut and pulse the mixer fractions of seconds to mix.
- Pic 10 is the routine sandwich I make in the morning when I have this dry garlic chutney powder , homemade pav and homegrown sprouts in handy.
Recipe Card
- Garlic – 1/3 Cup Roughly Chopped
- Dry or Desiccated Coconut – 1/3 Cup
- Blanched Peanuts – 3 Tbsp
- Sesame Seeds – 3 Tbsp
- Kashmiri Chili Powder – 1 – 1.25 Tbsp
- Salt – As Needed
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I used roasted sesame if not first dry roast it till it crackles and changes golden brown (Pic 6).
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If using fresh coconut chop (Pic 1), grind to fine (Pic 2) and sauté in hot pan until moisture evaporates (Pic 3).
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The coconut looks like shown in pic 4, let it cool completely.
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In the same pan without adding extra oil do sauté the roughly chopped garlic.
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Let the garlic has brown spots here and there and then remove from flame.
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In a separate non oily pan do roast peanuts in low medium flame until they split and turns golden brown (pic 7).
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Once done spread them loosely and when they are warm blanch the skins.
-
Do wait for all the roasted ingredients to cool completely.
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Once cooled grind all the ingredients including salt but except fried coconut (Pic 8).
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Finally add fried coconut and pulse the mixer fractions of seconds to mix.
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Pic 10 is the routine sandwich I make in the morning when I have this dry garlic chutney powder , homemade pav and homegrown sprouts in handy.
Recipe Video
Related Recipe Links
- Homegrown Horse gram Sprouts
- How to choose Fresh Coconut & how to Shred & Store
- Batata Vada / Non Deep Fried Potato Fritters
- Homemade Eggless Ladi Pav / Rolls
- Whole Grain Whole Wheat Ladi Pav
- Popular Street Food Vada Pav Recipe (Coming Next)
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