2 Styles of Homemade Dry Garlic ChutneyVeg
Elevate your snacks with these two versions of flavorful Dry Garlic Chutney! Learn the classic home-style method using roasted peanuts, sesame seeds, and coconut for a nutty crunch, and the authentic street-style recipe featuring crispy besan chura. Perfect for Vada Pav, idli, dosa, or as a flavorful garnish, these easy-to-make powders can be stored for weeks. Add a garlicky, spicy kick to your meals with these versatile, must-have kitchen staples.
Ingredients
Home-Style Dry Garlic Chutney:
15 nos. Dry Red Chilli
15 cloves Garlic
2 tbsp Peanuts
1 cup Coconut (desiccated)
2 tbsp White Sesame Seeds
1 tsp Salt
Street-Style Dry Garlic Chutney:
15 nos. of Roasted dried red chillies
15 nos. of Roasted garlic cloves
1 cup of Besan chura (leftover fried batter)
1 tsp Salt
Instructions
Step 1— Home-Style Dry Garlic Chutney
1
Smash the garlic bulb to separate it into cloves and peel them.
2
In a pan over medium heat, roast the dried red chillies for one minute. Remove them from the pan.
3
Add the garlic cloves to the same pan and roast for two minutes.
4
Remove them. Add the peanuts and roast for three minutes before removing.
5
Lightly toast the desiccated coconut for 30 seconds, then remove.
6
Roast the sesame seeds for three minutes.
7
Pulse the roasted red chillies in a grinder until they form a powder. Add the roasted garlic, peanuts, and sesame seeds; grind again.
8
Finally, mix in the toasted coconut and salt, giving it one last quick pulse to combine.
Step 2— Street-Style Dry Garlic Chutney
1
Roast the dried red chillies and garlic cloves in a pan separately until they are fragrant and lightly charred.
2
Place the roasted red chillies in a grinder and pulse until they reach a powdered consistency.
3
Add the roasted garlic cloves and the besan chura (leftover crispy fried batter bits) to the grinder.
4
Add salt to the mixture. Pulse the ingredients until combined, being careful not to over-grind as the besan chura provides the base texture.
5
For a creamy version, mix one tablespoon of either dry chutney powder with two tablespoons of whisked curd.
