DRY GARLIC CHUTNEY

I am always on the hunt for a delicious chutney, however this garlic chutney beats all odds. Its bright red colour complements its delicious, spicy nature and it is truly a great accompaniment to any dish!

As this chutney is originally  from Maharashtra, it is generously eaten with Vada pav and Onion fritters. My personal favourites are Chapatis, Theplas and Bhakri! If you’re looking to spice things up, add this chutney to any flour. Simply, knead the dough and make a roti (Aloo Parathas etc) for enhanced flavour. I also tried this with Swiss Fondue and …wow it was amazing !

With minimum ingredients, this chutney is super simple and quick to make, so let’s get started! Here’s what you’ll need:
Ingredients:

1 cup dry grated coconut
2 tbs sesame seeds
18-20 small garlic cloves
1 1/2 tbs red chilli powder
1 tsp Aamchur powder
Salt to taste

Usually, tamarind is included in this chutney however, I’ve added my own variation by adding aamchur powder as it makes the mixture less moist than usual.

Method:
Start by dry roasting the coconut in a pan until it turns light brown. As you are doing this, add the sesame seeds and dry roast them along with the coconut. It should develop a golden brown colour. Now, remove and allow it to cool.

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Next, transfer the coconut and sesame seeds to a small food processor. Alternatively, you can use mortar and pestle to maximise its flavour component.

Add the chilli powder and give it a quick pulse. Grind the chutney until it forms a coarse texture. Remove and keep aside. In the same food processor, add garlic and grind.

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Once the garlic paste is coarse, remove and mix with the previously made coconut mixture. Mix well with your hand.

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Add the aamchur powder to it and salt to taste.

And that’s it! Your yummy garlic chutney is read to be served with bhakri or vada pav.

Store in an airtight container in the fridge. This mixture will remain fresh for 15 days. Enjoy!

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