Dry Garlic Chutney

Name: Dry Garlic Chutney
Total time: 1200 s
Yield: 100gm
Cuisine: Indian
Ingredients: 1/2 cup peeled garlic cloves; 1 cup dessicated coconut; 2 tbsp kashmiri red dry chilli; 1 tsp oil; to taste Salt; 1 tsp amchoor powder

Shradha Nema (foodgazin') @foodgazin

Mumbai

#sd3 #week3 #Cookpad
Dry garlic chutney is a must have chutney for Vada Pavs. Also called as the Maharashtrian lasun chutney recipe, it is the secret ingredient of lip-smacking Vada Pav. Vada Pav is famous street food, native to Mumbai. It is the comfort food of many in Mumbai and is available all through the day.
Do try this recipe.

Shradha Nema (foodgazin') @foodgazin

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Ingredients

20 minutes

100gm

1/2 cup peeled garlic cloves
1 cupdessicated coconut
2 tbspkashmiri red dry chilli
1 tspoil
to tasteSalt
1 tspamchoor powder

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Steps

20 minutes

1

Peel garlic cloves. If using dry coconut, peel the outer covering with a scraper and grate it.
2

Take a pan heat oil and add garlic saute them till they turn golden in colour. Keep aside. In the same pan dry roast the dessicated coconut. Make surebit doesn't burn. Take out as soon as you feel the aroma of the coconut.
3

Let them cool and then transfer them to the grinder. Add kashmiri red chili powder, amchoor powder and salt. Grind on pulse mode. Make sure it doesn't ooze any oil.
4

Cool and transfer to the aur tight container. Use within 15 days. Can keep in refrigerator if storing for longer duration.

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Shradha Nema (foodgazin') @foodgazin

on May 20, 2022 13:01

Mumbai

Food is not simply stuff that people eat when they are hungry. Food is awesome, delicious, inventive, colorful, inspiring, and so much more. Food binds us together. You have no idea how much it means to me when you tell me that you made a recipe and loved it. My heart fills with joy. Literally.