Simply delightful and easy to make as can be made within 15 minutes - Fry Garlic Chutney! Famous for its rich garlic flavour and the sweetness from the coconut, this bright coloured chutney is the heart of Mumbai Special Vada Pav! Without this the Vada Pav would not be the Waaahhhhhdaaa Pav!
Amma does not prefer garlic...so normally we tend to make this very little, when Appa makes a request for Vada Pav. This chutney is very tasty.
Amma does not prefer garlic...so normally we tend to make this very little, when Appa makes a request for Vada Pav. This chutney is very tasty.
INGREDIENTS
1/3 cup Lahsun | Garlic
1/4 cup Desiccated Coconut
2 tblsp Red Chilli Powder
1 tsp Oil
To taste Salt
METHOD
To taste Salt
METHOD
- Heat oil in a non stick pan. Once hot, reduce the flame to medium. Add garlic and saute till they become light brown.
- Add desiccated coconut and saute till it becomes an aromatic light gold color.
- Switch off gas and transfer the sauteed garlic and desiccated coconut to a plate to cool.
- Once cool, grind them along with red chilli powder and required salt to a crumbly powder. Do not add any water.
- Store in an air tight container. Under refrigeration this tasty Chutney will stay fresh for upto two weeks, provided it does not get finished off by then!
Dry Garlic Chutney makes a great combination with Mumbai Special Vada Pav. I love to have this chutney along with Jowar Bhakri!
We have used:
1. Borges Oilve Oil Light
We have used:
1. Borges Oilve Oil Light
About C R Meena
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