Hey foodies! If you’ve ever had a Vada Pav, you know that the magic lies in the chutneys. Today, we’re diving into the world of Dry Garlic Chutney—the fiery, flavorful powder that takes your Vada Pav from good to legendary. This condiment is super easy to make and packs a punch with every bite. Ready to spice up your life? Let’s get started!

Ingredients

• 1/2 cup desiccated coconut: Adds a sweet flavor.
• 1/2cup Peanuts: Brings nuttiness to the chutney. Avoid if allergic, substitute with sunflower seeds.
• 10-12 small garlic cloves (peeled, washed and dried): The star of the show.
• 2 tablespoons white sesame seeds: For that extra crunch.
• 1 tablespoon Kashmiri red chili powder: For color and heat.
• 1/2 tsp Sugar: To balance the flavour
• Salt to taste: Because everything needs a little seasoning.

Instructions

1. Toast the Coconut and Peanuts: In a dry pan, lightly toast the desiccated coconut until the coconut turns golden brown. Lightly toast the sesame seeds, they burn fast so keep the heat low and try not to burn them. Roast the peanuts in the same pan. Remove and set aside.
2. Mix It Up: In a blender, combine the toasted coconut, peanuts, garlic, sesame seeds, Kashmiri red chili powder, sugar and salt. Blend until you get a coarse powder. Make sure not to over-blend; you want a bit of texture.
3. Store: Transfer the chutney to an airtight container. It stays good for weeks!

And there you have it! A simple, spicy, and utterly delicious Dry Garlic Chutney that will elevate your Vada Pav game. This chutney is not just for Vada Pav; sprinkle it on your sandwiches, mix it with rice, or even add it to your popcorn for a spicy twist. Enjoy the burst of flavors and let me know how you like it!