Dry Garlic Chutney
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Dry Garlic Chutney, or 'Lahsun ki Sukhi Chutney,' is a pungent, spicy, and profoundly aromatic condiment that is an essential part of Maharashtrian street food. This recipe features garlic cloves roasted with dry coconut, peanuts, and a heavy dose of vibrant red chili powder. Known for its addictive crunch and powerful heat, it is the soul of the legendary Vada Pav. Its texture is coarse and sandy, allowing it to be sprinkled easily onto snacks for an instant flavor boost. This chutney is a favorite for those who appreciate sharp and savory spices. Best enjoyed with Vada Pav, bhajiyas, or as a condiment for rotis.
Ingredients
Cooking Instructions
Tips & Secrets
- Roasting garlic with the skin on is the absolute secret to achieving the traditional professional flavor of Mumbai street food.
- Using dry coconut (Khopra) is mandatory for that satisfying sandy texture and long shelf life of the chutney.
- Pulsing the blender instead of continuous grinding is crucial to prevent the peanuts from releasing their oil.
- The use of Kashmiri red chili powder provides the vibrant professional red color without making the chutney overly bitter.
Nutritional Information(Per 1 tbsp (15g))
55 kcal
1.2g
3g
6g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.