dry garlic chutney recipe, vadapav chutney recipe

Dry garlic chutney or vada pav chutney is spicy and flavorful chutney recipe. This is the recipe that takes Mumbai vada pav to the next level. Dry garlic chutney is the key ingredient. Vada pav is incomplete without its chutney. This chutney is prepared with peanuts, sesame, and garlic. Some of the versions use dry coconut as well.

This chutney is a dry textured chutney recipe. In Maharashtra, this chutney is very popular and often known as “vada pav chutney”. What makes this recipe unique is roasted peanuts, sesame and garlic. This recipe can be served with chapati or paratha but This recipe goes best “Mumbai vada pav”.

I recommend you to use Kashmiri mirch powder because it is less spicy in taste as compared to others and also gives a nice bright red color to the chutney. However, you can use your choice of red chili powder.

How to store this vadapav chutney?

To store this chutney, grind and cool down the chutney completely. If your chutney is warm at the time of storing then it may develop fungus. After cooling down completely, transfer in an air-tight container. Refrigerate it. It will stay fresh for 10 to 15 days. I do not recommend to store this chutney at room temperature.

Why you must try this recipe,

• quick and easy
• dry in texture so can be stored for 8 to 10 days.
• spicy
• chatpatta, nutty and flavorful
• and perfect for vadapav  😉

and at last, don’t forget to check more street food recipes here.

How to make maharashtrian style garlic chutney step by step photos:

1. heat pan first.
2. add peanuts.
3. add sesame.
4. roast for 3 mins.
5. add garlic and roast until it leaves aroma.(it takes 5-7 min approx)
6. turn off the flame.
7. add salt to your taste.
8. add red chili powder.
9. add turmeric powder.
10. add coriander powder.
11. transfer it in a mixer jar.
12. crush to a coarse powder.
13. serve with vadapv.

5 from 2 votes

Spicy dry garlic chutney, Vadapav chutney

Dry garlic chutney or vada pav chutney is spicy and flavorful chutney recipe. This is the recipe that takes Mumbai vada pav to the next level. 

Cook Time 7 minutes minutes

Total Time 7 minutes minutes

Serving Size 100 gm approx

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Ingredients  

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• ▢ ¼ cup peanuts
• ▢ 1 tablespoon white sesame seeds
• ▢ 8-10 nos garlic cloves
• ▢ salt to taste
• ▢ 1 tablespoon red chili powder
• ▢ 1 teaspoon coriander powder
• ▢ ¼ teaspoon turmeric powder

Instructions

• Heat pan first.
• Add peanuts.
  ¼ cup peanuts
• Add sesame.
  1 tablespoon white sesame seeds
• Roast for 3 mins.
• Add garlic and roast until it leaves aroma.(it takes 5-7 min approx)
  8-10 nos garlic cloves
• Turn off the flame.
• Add salt to your taste.
  salt to taste
• Add red chili powder.
  1 tablespoon red chili powder
• Add turmeric powder.
  ¼ teaspoon turmeric powder
• Add coriander powder.
  1 teaspoon coriander powder
• Transfer it in a mixer jar.
• Crush to a coarse powder.
• Serve with vadapv.

Video

Notes

• To store this chutney for a longer time, cool it down completely and store it in an air-tight container. Refrigerate it. 

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