Step-by-Step Guide to Prepare Super Quick Homemade Dry Chilli Garlic Sauce Vada Pav Chutney
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Ultimate Dry Chilli Garlic Sauce Vada Pav Chutney. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Dry Chilli Garlic Sauce Vada Pav Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dry Chilli Garlic Sauce Vada Pav Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Dry Chilli Garlic Sauce Vada Pav Chutney is 8-10 person. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Dry Chilli Garlic Sauce Vada Pav Chutney estimated approx 20 minutes.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Dry Chilli Garlic Sauce Vada Pav Chutney using 7 ingredients and 7 steps. Here is how you can achieve it.
Dry Garlic Chutney or Lahsuni Chutney is the main secret to take your vada pav to a next level.
This chutney is not like a paste , it is just like powder. You can sprinkle it on the pavs and makes the best Vada Pav Ever.
Or It can also be used as an accompaniment with dal and Rice, paranthas, chillas too. Here is a authentic recipe to make Garlic Chutney.
Ingredients and spices that need to be Take to make Dry Chilli Garlic Sauce Vada Pav Chutney:
- 8-10 large Garlic cloves Coarsely chopped
- 2 tbsp Desiccated Coconut
- 2 tbsp Dry Roasted Sesame Seeds
- 2 tbsp Roasted Groundnut (Peanuts)
- 1 tbsp Coriander Seeds
- to taste Salt
- 1 tbsp Kashmiri Red Chilli Powder
Instructions to make Dry Chilli Garlic Sauce Vada Pav Chutney
- Take a pan and dry roast garlic cloves until lightly brown. Take it out of the pan and set aside.
- Now in the same pan dry roast coconut chips until it releases aroma. Take it out of the pan and set this aside too.
- Lightly dry roast the coriander seeds and sesame seeds too and let all 4 ingredients cool down.
- Now add chilli powder, sesame seeds and salt to the above mixture and using a mortal and pestle grind to a coarse paste.
- It can be made in food processor but mortar and pestle gives an amazing taste to it.
- And the chilli garlic chutney is ready to serve with vada pav, dal roti, chillas and paranthas too.
- Store the chutney in an airtight container in the refrigerator for about 15 days.
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