By: Toshita Sahni
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Vada pav, the beloved street food from Maharashtra, is often enjoyed with a specific kind of dry garlic (lehsun) chutney. It has a reddish colour.
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This fiery chutney can elevate a good vada pav to a great one. You can also relish it along with other fried snacks like pakoras, cutlets, vadis, and more.
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This Maharashtrian-style chutney requires just a handful of basic ingredients and can be ready in around 20 minutes. Here's the complete recipe for this dry garlic chutney:
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1 cup dry grated coconut
8-10 garlic cloves
8-10 dried red chillies
1 tbsp peanuts
1 tbsp white sesame seeds
1 tsp salt, or to taste
½ tsp Kashmiri red chilli powder
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Dry roast the sesame seeds and red chillies on low heat for 2 minutes, stirring continuously. Set aside.
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Chop off the head and opposite end of the garlic cloves, but keep the peels on. Dry roast the peanuts and garlic for 5 minutes. Set aside.
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Dry roast the coconut for around 8-10 minutes on low flame. Transfer out of the heat and allow to cool.
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Grind all the roasted ingredients together with salt and red chilli powder to form a coarse, dry mixture. Store the chutney in an air-tight container in a cool place.
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To learn how to make Maharashtrian green chilli thecha
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