Dry Vada pav Chutney




Timing :

  • Preparation time : 5 minutes
  • cooking time : 10 minutes
  • Total time : 15 minutes

Ingredient :

  • Fresh Coconut (grated) : 1 cup
  • Garlic Cloves : 8-10
  • Dried red chili : 3
  • Kashmiri red chili : 3 tsp
  • Roasted peanuts : 1 tbsp
  • Tamarind paste : ½ tsp
  • Sesame seeds : 1 tsp
  • Cooking oil : 1 tbsp
  • Salt to taste


Method :

  • First of all, heat oil(1 tsp) in a Non-stick pan and roast garlic cloves on medium flame for 2 minutes. And keep aside.
  • Now again Dry roast coconut in a Non-stick pan. Transfer it on a plate and set aside to cool down.
  • Dry roast sesame seeds over medium flame until seeds start to pop and transfer to plate.
  • Remove stems of dried red chili and dry roast in a Non-stick pan on low flame for 2-3 minutes. Switch of the flame and keep aside for cool down.
  • Next add roasted peanuts, coconut, sesame seeds, tamarind paste, red chili powder, dry red chili, roasted garlic cloves in a grinder jar. 
  • Now add salt to taste and grind them until medium coarse powder. Taste for salt and add more if required.
  • Dry vada pav chutney is ready. Transfer in a airtight container. 



Tips :

  • You can store it for up to 20-25 days in a refrigerator.