Dry Chilli Garlic Sauce Vada Pav Chutney
Dry Chilli Garlic Sauce Vada Pav Chutney

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, dry chilli garlic sauce vada pav chutney. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Dry Chilli Garlic Sauce Vada Pav Chutney is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Dry Chilli Garlic Sauce Vada Pav Chutney is something which I have loved my entire life. They’re fine and they look wonderful.

Dry garlic chutney recipe with step by steps. Spicy and piquant is this chutney made from garlic and coconut. This tasty chutney is sprinkled in the filling of Vada pav, kanda bhajji pav, samosa pav and batata bhajji pav.

To get started with this particular recipe, we must first prepare a few components. You can have dry chilli garlic sauce vada pav chutney using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Dry Chilli Garlic Sauce Vada Pav Chutney:
  1. Make ready 8-10 large Garlic cloves Coarsely chopped
  2. Take 2 tbsp Desiccated Coconut
  3. Prepare 2 tbsp Dry Roasted Sesame Seeds
  4. Get 2 tbsp Roasted Groundnut (Peanuts)
  5. Get 1 tbsp Coriander Seeds
  6. Get to taste Salt
  7. Get 1 tbsp Kashmiri Red Chilli Powder

Also, the addition of peanuts and coconut mellow down the pungency. They also add the nutty flavor to the chutney. For the brighter red color and to make it less. To make irresistibly spicy and tasty vada pav, dry garlic chutney is must have ingredient.

Instructions to make Dry Chilli Garlic Sauce Vada Pav Chutney:
  1. Take a pan and dry roast garlic cloves until lightly brown. Take it out of the pan and set aside.
  2. Now in the same pan dry roast coconut chips until it releases aroma. Take it out of the pan and set this aside too.
  3. Lightly dry roast the coriander seeds and sesame seeds too and let all 4 ingredients cool down.
  4. Now add chilli powder, sesame seeds and salt to the above mixture and using a mortal and pestle grind to a coarse paste.
  5. It can be made in food processor but mortar and pestle gives an amazing taste to it.
  6. And the chilli garlic chutney is ready to serve with vada pav, dal roti, chillas and paranthas too.
  7. Store the chutney in an airtight container in the refrigerator for about 15 days.

Learn how to make perfect dry chutney for vada pav with this authentic Maharashtrian recipe. This chutney is so widely used in Maharashtra for making vada pavs that it's commonly referred as vada pav chutney. Vada Pav is Mumbai's most popular street food! Spicy potato filling is sandwiched between burger buns and layered with spicy chutney! Anyway coming back to Vada Pav.

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