Dry Garlic 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.
For 16 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Roast Ingredients Separately
- b.Heat a heavy-bottomed pan over low-medium heat. Add the peeled garlic cloves and dry roast for 4-5 minutes, stirring occasionally, until they are fragrant and have light brown spots. Remove and set aside on a large plate.
- c.In the same pan, roast the dry coconut for 2-3 minutes, stirring continuously until it turns a light golden brown. Be careful as it can burn quickly. Transfer to the plate.
- d.Next, roast the peanuts for 4-5 minutes until they are crunchy and the skins begin to crack. Add them to the plate.
- e.Roast the Kashmiri red chilies for about 1 minute until they become crisp, slightly darker, and aromatic. Add to the plate.
- f.Finally, add the sesame seeds, cumin seeds, and coriander seeds to the pan. Roast for 1 minute, stirring constantly, until they release their aroma and the sesame seeds start to pop. Add to the plate.
- 2
Step 2
- a.Cool Completely
- b.Spread all the roasted ingredients on the plate in a single layer. Allow them to cool down to room temperature completely. This step is crucial to prevent the chutney from becoming oily and pasty when ground.
- 3
Step 3
- a.Grind the Chutney
- b.Once completely cool, transfer all the roasted ingredients, salt, and optional red chili powder to a grinder jar or food processor.
- c.Use the 'pulse' function to grind in short bursts of 2-3 seconds each. Scrape down the sides of the jar between pulses.
- d.Continue pulsing until you achieve a coarse, sand-like texture. Avoid over-grinding, which will release oils from the coconut and peanuts, turning it into a paste.
- 4
Step 4
- a.Store
- b.Transfer the prepared dry garlic chutney to a clean, dry, and airtight container. It can be stored at room temperature for up to a month. For longer shelf life, especially in humid climates, store it in the refrigerator.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use dry coconut (kopra/desiccated) for a longer shelf life and the correct texture. Fresh coconut will add moisture and spoil quickly.
- 2Roasting each ingredient separately on low heat is key to developing deep, rich flavors without burning anything.
- 3Ensure all ingredients are completely cool before grinding. Grinding while warm will release oils and result in a clumpy, paste-like chutney.
- 4Use the pulse function on your grinder for better control over the texture and to prevent the chutney from becoming oily.
- 5Kashmiri red chilies are recommended for their vibrant color and mild heat. For a spicier chutney, add a few hotter chilies like Byadgi or Guntur.
- 6If you live in a humid climate, storing the chutney in the refrigerator will extend its freshness.
Adapt it for your goals.
Nut-Free
Omit the peanuts entirely. You can slightly increase the amount of dry coconut or sesame seeds to compensate for the volume.
With Flax SeedsWith Flax Seeds
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.
Spicier VersionSpicier Version
Replace half of the Kashmiri red chilies with a hotter variety like Guntur or Byadgi chilies for a significant increase in heat.
With TamarindWith Tamarind
For a tangy twist, add a very small, pea-sized piece of dry tamarind (seedless) to the grinder along with the other ingredients.
Why this is on our healthy list.
Supports Heart Health
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.
Boosts Immunity
The active compound in garlic, allicin, has potent antibacterial and antiviral properties that can help strengthen the immune system and fight off common infections.
Aids Digestion
Spices like cumin and coriander seeds are traditionally used to improve digestion, reduce bloating, and stimulate the secretion of digestive enzymes.
Rich in Antioxidants
Red chilies and garlic are packed with antioxidants that help combat oxidative stress and cellular damage in the body, contributing to overall health.
Frequently asked questions
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.