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A fiery and pungent Maharashtrian dry chutney made with garlic, coconut, and red chilies. It's the perfect zesty accompaniment for vada pav, bhajis, or simply sprinkled over rice and dal.
Roast Ingredients Separately
Cool Completely
Grind the Chutney
A fiery and pungent Maharashtrian dry chutney made with garlic, coconut, and red chilies. It's the perfect zesty accompaniment for vada pav, bhajis, or simply sprinkled over rice and dal.
This maharashtrian recipe takes 20 minutes to prepare and yields 16 servings. At 54.14 calories per serving with 1.65g of protein, it's a beginner-friendly recipe perfect for condiment or side.
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Omit the peanuts entirely. You can slightly increase the amount of dry coconut or sesame seeds to compensate for the volume.
Add 2-3 tablespoons of flax seeds (alsi/javas) and roast them along with the sesame seeds for a nutty flavor and an Omega-3 boost.
Replace half of the Kashmiri red chilies with a hotter variety like Guntur or Byadgi chilies for a significant increase in heat.
For a tangy twist, add a very small, pea-sized piece of dry tamarind (seedless) to the grinder along with the other ingredients.
Garlic is well-known for its potential to lower blood pressure and cholesterol levels. The healthy fats from coconut and peanuts also contribute to cardiovascular wellness when consumed in moderation.
The active compound in garlic, allicin, has potent antibacterial and antiviral properties that can help strengthen the immune system and fight off common infections.
Spices like cumin and coriander seeds are traditionally used to improve digestion, reduce bloating, and stimulate the secretion of digestive enzymes.
Red chilies and garlic are packed with antioxidants that help combat oxidative stress and cellular damage in the body, contributing to overall health.
One tablespoon (approx. 19g) of this Dry Garlic Chutney contains about 70-75 calories, primarily from the healthy fats in coconut, peanuts, and sesame seeds.
Yes, in moderation, it is quite healthy. Garlic is known for its heart and immune benefits, coconut provides healthy fats, and spices like cumin and coriander aid digestion. However, it is calorie-dense, so portion control is key.
When stored in a clean, dry, airtight container, it stays fresh at room temperature for up to one month. In the refrigerator, it can last for 2-3 months.
This usually happens for two reasons: either the ingredients were not cooled completely before grinding, or you over-ground it. Grinding in short pulses is essential to maintain a dry, powdery texture.
Roasting the garlic is highly recommended as it mellows its raw pungency and adds a deep, nutty flavor. Using raw garlic will result in a much sharper, more aggressive taste and will also reduce the chutney's shelf life due to higher moisture content.
It's famously served with Vada Pav. You can also sprinkle it over idli, dosa, uttapam, bhajis, pakoras, or mix it with steamed rice and a dollop of ghee.
This recipe goes great with these complete meals
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