Vada Pav Chutney

https://pipingpotcurry.com/dry-garlic-chutney/

Ingredients

• 12 cloves Garlic
• 1/4 cup Peanuts
• 3 tablespoon Sesame seeds
• 1/2 cup  Desiccated Coconut
• 1.5 tbsp Kashmiri red chili powder adjust to taste
• 1 tsp Salt adjsut to taste

US Customary - Metric

Instructions

• Heat a skillet on medium low flame. Add the garlic cloves and roast them for a minute
• You can roast the garlic till it becomes little brown in color so that the raw smell of the garlic goes away. Keep it aside on a plate.
• • Then dry roast the coconut in the same skillet till it becomes light brown in color and keep it aside.
  • In the same manner, dry roast both the peanuts and sesame seeds separately and keep aside.
  • Let the roasted ingredients cool and then add them all in a food processor jar.
  • Add kashmiri chili powder and salt to the jar.
  • Grind them to a coarse powder. Adjust the spice and salt to taste.
  • Dry garlic chutney is ready to be used.

  NOTES

• • While making this dry coconut garlic chutney, use desiccated coconut as it will give a nutty flavor.
  • Using Kashmiri chili powder gives a bright red color to the chutney, and does not make the chutney too spicy.
  • Roast each ingredients separately as they take different time to roast well.
  • Cool the ingredients before grinding to avoid oil releasing and the chutney from getting too oily.
  • Storing: You can store this chutney in an air-tight container. Refrigerate and use within 15 days.