Vada Pav Chutney | Dry coconut garlic chutney with detailed photo and video recipe – Dry Garlic Chutney or Lasun Khobra Chutney is the secret to take your vada pav to a next level. This chutney is more like a powder than chutney though and a sprinkling on the pav makes the best Vada Pav Ever.
You can also use it as an accompaniment with Dal Rice too. Here is a traditional recipe to make Coconut Garlic Chutney.
Street food is an absolute love!
While there are Chole Bhature, Aloo Tikki, Gol Gappe , Maharashtra’s take on street food is very different.
You will find many street food dishes with Pav here, Vada Pav being the most famous one.
Spicy potato vadas stuffed between a soft pav with a sprinkle of spicy garlic chutney. I do have eaten Vada Pav in other parts of India, but believe me, no one can match the way they make it here in Maharashtra.
This snack has gained so much popularity, that it is now available in almost every city of India.
While the Vada and Pav are important, the ingredient that makes all the difference is this dry Garlic Chutney, which is applied inside the pav.
If you really want to get the flavor of the Vada Pav from Mumbai streets, then the secret to their deliciousness is this Maharashtrian Coconut Garlic Chutney or Vada Pav Chutney that adds to the amazing taste of the Vada Pavs here.
I learned this recipe from my friend she is from Mumbai.
The zing and flavor of the coarse and textured chutney come from garlic, spices, and coconut.
Even if you are not a fan of Vada Pav, this chutney is the best choice to spread over sandwiches, burgers, and a variety of roll.
Make this Dry Garlic Chutney at home and spice up your basic recipes with this oh so flavored chutney.
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How to make Vada Pav Chutney with step by step :
1.Add oil to the fry pan
2. Add garlic to the hot pan, roast the garlic until slightly browned.
3. Add cumin seeds, coriander seeds, peanuts, sesame seeds and roast on low flame.
4. Add dry coconut , roast until browned and keep aside.
5. Let all the roasted ingredients cool.
6. Add all the ingredients in a blender along with red chilli powder and salt and blend to make a coarse powder.
7.Store in an airtight container in refrigerator for up to 10 days.