Maharashtrian garlic chutney

Name: Maharashtrian garlic chutney
Total time: 600 s
Cuisine: Indian
Ingredients: 1/4 cup white sesame; 1/4 cup delicated coconut; 1/4 cup garlic cloves; 5-6 dry kashmiri red chilli or chilli powder; Taste to salt; 1 tbsp oil

Ankita Tank Parmar @cook_880

gujarat

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This simple Maharashtrian chutney is made with garlic, dry coconut, peanuts, sesame seeds, Kashmiri red chili powder, and salt. It is actually a powder, not a wet chutney.
Not only vada pav, but you can sprinkle this chutney over Batata Bhaji Pav, Kanda Bhaji Pav, or Samosa Pav to enhance their flavor. It also pairs well with ghee rice and dal or sambar.

Ankita Tank Parmar @cook_880

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Ingredients

10 minutes

1/4 cupwhite sesame
1/4 cupdelicated coconut
1/4 cupgarlic cloves
5-6dry kashmiri red chilli or chilli powder
Taste to salt
1 tbspoil

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Steps

10 minutes

1

Take a pan. Add white sesame and roast it medium to low flame. When it cracked add Desiccated coconutand roast it few seconds. turn off the flame. Remove it another plate and dry roast red chilli for 1 minute. Then remove it in plate.
2

Now add oil in a pan and add garlic. Roast it on low flame till golden then turn off the flame. Now take all ingredients in same pan when it cool down take in a mixture, add salt and crush it.
3

Crush it in pulse mode and to make a coarse powder. Dry chutney is ready.
4

Store in an airtight container in the refrigerator for up to 15 days or freeze for up to 2 months. Use as desired.