Dry Garlic Chutney
Dry garlic chutney is full of flavors and made with garlic, coconut, peanuts, sesame seeds, and some spices. It is a must have condiment to enjoy with some street food like vada pav, samosa, or pakoda.
Ingredients
- 13-15 cloves Garlic
- 1/2 cup Dry coconut shredded or powdered
- 2 tbsp Peanuts roasted
- 1 tbsp Sesame seeds
- 1/2 tsp Cumin seeds
- 2 tbsp Kashmiri red chili powder
- 1/2 tsp Red chili powder
- 1/3 tsp Salt or as required
- 1/2 tsp sugar
Instructions
- In a pan, roast the dry coconut for 3 minutes on low heat.
- Add sesame seeds, cumin seeds, mix, and roast for another 30 seconds or until it turns pale pink in color. Set aside to cool completely.
- Peel, crush garlic cloves, and combine them with roasted coconut mixture.
- Next, add roasted peanuts, Kashmiri red chili powder, red chili powder, salt, sugar, and combine with the coconut mixture.
- Transfer the mixture to the grinding jar and grind it in intervals of 4-5 seconds, mix with a spoon, and grind it again to form a coarse texture.
- Taste the chutney and adjust the spices according to your taste at this point.
Notes
- Grinding the chutney for a long time will produce more oil in the chutney and it may turn a little wet. Do not over grind it for a long time at once.
- Crushing the garlic cloves is very important. Crush them in a pestle and mortar or use a mini chopper before combining with the rest of the ingredients.
- Do not roast the coconut for a long time or the chutney will taste a little bitter. Roasting it on low heat is very important.
- Make sure to cool down coconut completely before adding the rest of ingredients and grinding.
- I like to add raw crushed garlic cloves in the chutney. You can lightly roast them as well for 1-2 minutes on low heat.