Time and servings
Time and servings
Ingredients
- 1 tbsp oil
- ¼ cup garlic (crushed)
- 1 tbsp peanut
- 1 tbsp sesame / til
- 1 tsp cumin / jeera
- 1 tsp coriander seeds
- ¼ tsp methi / fenugreek
- ¼ cup dry coconut
- 1 tbsp kashmiri red chilli powder
- ¼ tsp turmeric
- 1 tsp aamchur / dry mango powder
- pinch hing / asafoetida
- ½ tsp salt
Instructions
- firstly, in a pan heat 1 tbsp oil and add ¼ cup garlic.
- saute on low flame until it turns golden brown.
- now add 1 tbsp peanut and saute till peanuts turn crunchy.
- further, add 1 tbsp sesame, 1 tsp cumin, 1 tsp coriander seeds and ¼ tsp methi.
- saute on low flame until the spices turn aromatic.
- now add ¼ cup dry coconut and saute well.
- cool completely and transfer to the blender.
- add 1 tbsp chilli powder, ¼ tsp turmeric, 1 tsp aamchur, pinch hing and ½ tsp salt.
- blend to coarse powder without adding water.
- finally, dry garlic chutney is ready to enjoy with vada pav or batata vada.
Step-by-step
1
firstly, in a pan heat 1 tbsp oil and add ¼ cup garlic.
2
saute on low flame until it turns golden brown.
3
now add 1 tbsp peanut and saute till peanuts turn crunchy.
4
further, add 1 tbsp sesame, 1 tsp cumin, 1 tsp coriander seeds and ¼ tsp methi.
5
saute on low flame until the spices turn aromatic.
6
now add ¼ cup dry coconut and saute well.
7
cool completely and transfer to the blender.
8
add 1 tbsp chilli powder, ¼ tsp turmeric, 1 tsp aamchur, pinch hing and ½ tsp salt.
9
blend to coarse powder without adding water.
10
finally, dry garlic chutney is ready to enjoy with vada pav or batata vada.
Video
Notes
- firstly, make sure to roast garlic on low flame else it remains raw from inside.
- also, adjust the amount of chilli powder to your choice.
- additionally, you can use desiccated coconut in place of dry coconut.
- finally, dry garlic chutney recipe tastes great when prepared spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/dry-garlic-chutney-recipe-dry-garlic/