Dry Garlic Chutney, Garlic Masala for Vada Pav
Dry Garlic Chutney, Garlic Masala for Vada Pav – Dry Garlic Chutney or masala is a delicious indispensable chutney for Vada Pav. It is made with crunchy peanuts, nutty coconut, garlic and coriander seeds.
This dry chutney is a perfect complement for Indian chaat and snack recipes especially vada pav. Vada pav or wada pao are spicy potato vadas stuffed between a soft bread or pav with a sprinkle of spicy garlic chutney.
How to make Dry Garlic Chutney for Vada Pav?
The key to making a good vada pav chutney is in roasting the ingredients well. I prefer to roast each ingredient separately as each of them take different amount of time to roast.
- Heat a skillet on medium low flame. Add the garlic cloves and roast them for a couple of minutes.
- You should roast the garlic till it becomes pale brown in colour. This indicates removal of the raw smell of garlic. Keep it aside in a plate.
- Then dry roast the coconut in the same skillet till it becomes light brown in colour and keep it aside.
- In the same manner, dry roast both peanuts and sesame seeds separately.
Dry Garlic Chutney Recipe – A Vada Pav Essential
As a matter of fact, dry garlic chutney is an essential condiment for making vada pav. So, you may have noticed it sprinkled liberally on the batata vada. That is, if you like your vada pav.
Specifically, it is the red, grainy masala served right on top of the crushed batata vada sandwiched between the pav. It is a powerful combination of pungent garlic and nutty dessicated coconut that is perked up with a generous dose of chilli powder.
Also, you can avoid or reduce the chilli powder if you want your kids can’t handle the spice. Though, the goodness of garlic and coconut will remain tasty without the heat.
Further, this dry garlic chutney or garlic masala can be made well in advance and stored in a cool area or a refrigerator. In any event, this chutney doesn’t go bad for weeks if not months.
You can also use this as a side dish to any savoury Indian snack, especially the fried one. You can also use it garnish your vegetable dishes or just eat as a topping for plain jeera rice or steamed rice. Altogether, it is a very simple and easy to make recipe.
Vada pav good to go with garlic chutney
Dry Garlic Chutney, Vada Pav Chutney, Garlic Masala for Vada Pav
Ingredients
- 12 Piece Garlic
- 1/2 Piece Desiccated Coconut Finely grated
- 1 Tablespoon Red Chilli Powder
- 1 Teaspoon Salt
- 0.25 Cup Groundnuts/ Peanuts Dry Roast
- 1 Tablespoon Coriander Seeds Dry Roast
- 1 Tablespoon Vegetable Oil
Instructions
- In the first place get all your ingredients together.
- Take vegetable oil on a pan.
- Fry the garlic for 2 mins on low heat and remove from fire.
- Separately dry roast groundnuts/peanuts as well as coriander seeds.
- Now add desiccated coconut, roasted groundnut, coriander seeds and mix well. The latent heat of the pan will further cook these to desired level.
- Now, add salt and chilli powder.
- Now pestle it with a mortar until coarse mixture is formed. You can also blend it in a blender to get a smoother consistency.
- Keep it aside for use with vada pav later. You can even relish your batata vada with this chutney.
Notes
- Roast the ingredients individually on medium-low until they are nicely browned.
- Cool the ingredients before grinding them to avoid the release of oil from peanuts, coconut and coriander seeds.
- Keep the texture of the chutney coarse.
- You can store the dry chutney in an airtight container in the refrigerator for weeks.
FINALLY, TO SUM IT UP
Dry garlic chutney for vada pav recipe
Dry Garlic Chutney, Garlic Masala for Vada Pav – Dry Garlic Chutney or masala is a delicious indispensable chutney for Vada Pav. It is made with crunchy peanuts, nutty coconut, garlic and coriander seeds.
This dry chutney is a perfect complement for Indian chaat and snack recipes especially vada pav. Vada pav or wada pao are spicy potato vadas stuffed between a soft bread or pav with a sprinkle of spicy garlic chutney.
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