Maharashtrian Garlic Chutney

 

            This hot and spicy 'Garlic Chutney' in the Maharashtrian style is a must have with Vada Pav. They compliment each other very well, without which, it simply tastes insipid. It is sprinkled between the pav halves along with the vada, green chutney and tamarind sweet chutney. 

          This yummy dry chutney can be prepared  in large quantities and stored in airtight containers in the refrigerator for a couple of days. I sometimes use it to garnish my curries, dal or simply have it with hot steamed rice and ghee. It simply tastes divine. So check out the step by step pictorial recipe to prepare it. 

• 2-3 tbsp. garlic, chopped 
• 1 tsp. oil
• 2 tbsp. fresh grated coconut 
• 1 tbsp. sesame seeds
• 2 tbsp. roasted peanuts
• 1-2 tbsp. Kashmiri red chili powder 
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• salt to taste
• 1 tsp. dry mango powder

          Dry roast the sesame seeds and fresh coconut separately for a minute. Keep aside to cool.

  

          Heat 1 tsp. oil and sauté the chopped garlic till light brown. Keep aside to cool. Now grind the fried garlic, dry roasted coconut, roasted peanuts and dry roasted sesame seeds into a coarse powder. 

          Then add red chili powder, salt, cumin powder, coriander powder and amchur powder. Mix everything well and store in an airtight container in the refrigerator for a week to ten days. 

          This chutney is a good accompaniment for vada pav. They can also be used for curries and dal. It tastes divine if had with hot steamed rice and ghee.

                                  Dry roast the sesame seeds 

                                 and fresh coconut separately for a minute. Keep aside to cool.

                          Heat 1 tsp. oil & sauté the garlic till light brown. Keep aside to cool. 

                          Grind the fried garlic, dry roasted coconut, roasted peanuts & dry 

                          roasted sesame seeds .....

                                  into a coarse powder. 

                       Add red chili powder, salt, cumin powder, coriander powder & amchur 

                       powder.

                       Mix well & store in an airtight container in the refrigerator for a week 

                       to ten days. 

                                  This chutney is a good accompaniment for vada pav. 

  They can also be used for curries & dal. It tastes divine if had with hot 

steamed rice and ghee.