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A fiery and pungent dry chutney made with garlic, dried red chilies, and coconut. This Maharashtrian condiment is the perfect spicy kick for vada pav, bhakri, or simply sprinkled over rice.
For 4 servings
Dry roast the base ingredients: Heat a heavy-bottomed pan over low-medium heat. Add the peanuts and dry roast for 3-4 minutes until they are fragrant and have light brown spots. Remove and set aside. In the same pan, add the desiccated coconut and roast for 1-2 minutes until it turns a light golden brown. Be careful not to burn it. Remove and set aside. Finally, add the sesame seeds, cumin seeds, and coriander seeds. Roast for about 30-45 seconds until fragrant. Remove and set aside.
Sauté the garlic and chilies: Add 1 tsp of oil to the same pan. Add the peeled garlic cloves and sauté for 4-5 minutes until they are aromatic and have light golden spots. They should be slightly softened. Add the dried red chilies and sauté for another minute until they puff up slightly and become fragrant.
Cool the ingredients: Transfer all the roasted and sautéed ingredients to a plate and let them cool down to room temperature completely. This is crucial for a dry chutney.
Grind the chutney: Once cooled, add all the ingredients along with salt to a grinder jar or food processor. Pulse a few times to get a coarse, crumbly powder. Avoid grinding continuously, as the oils from the nuts and coconut can turn it into a paste.
Store the chutney: Transfer the garlic chutney to a clean, dry, airtight container. It stays fresh at room temperature for up to 2 weeks or in the refrigerator for over a month.
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A fiery and pungent dry chutney made with garlic, dried red chilies, and coconut. This Maharashtrian condiment is the perfect spicy kick for vada pav, bhakri, or simply sprinkled over rice.
This maharashtrian recipe takes 20 minutes to prepare and yields 4 servings. At 234.35 calories per serving with 7.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
Reduce the amount of coconut and peanuts by half and add 2 tablespoons of roasted flax seeds for an omega-3 boost.
For a super-fast version, use pre-roasted peanuts and 3 tablespoons of garlic powder instead of fresh cloves, though the flavor will be less intense.
Simply omit the peanuts. You can increase the amount of desiccated coconut to 3/4 cup to compensate for the volume.