Dry Garlic Chutney
by Tarla Dalal
dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with 17 amazing images.
dry garlic chutney recipe is a Maharashtrian style dry garlic chutney which is also known as sukha lehsun chutney. Ingredients for this Maharashtrian dry garlic chutney are easily available and consists of garlic, coconut oil, coconut and chilli powder.
Dry garlic chutney is a famous condiment from Maharashtra, it is also known as Lahsun khobra chutney. It is a 4 ingredient recipe and is prepared in a jiffy! Usually this chutney is sprinkled between vada pav, but people also enjoy have it along pakoras and samosa.
A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of chilli powder, the dry garlic chutney is a flavourful albeit strong value-add to many snacks and chaats. One cannot imagine Vada Pav without sukha lehsun chutney. For a change, you could try sprinkling some dry garlic chutney on an open sandwich too or use on pakoras and samosa.
Dry garlic chutney is the magic ingredient that makes the Mumbai vada pav even special and tastier. I also prefer having it along my meal. This chutney is super hot and tasty! I would advice you to have only a little at a time. I had about a tablespoon of this chutney and my mouth was on fire!
One very popular Maharashtrian combination is Maharashtrian bhakri with sukha lehsun chutney.
Also do try other variations of garlic chutney like Fresh Coconut Garlic Chutney, Green Garlic Chutney, Coriander Green Garlic Chutney, Chilli Garlic Chutney, Garlic- Flaxseed Chutney, Carrot Garlic Chutney and Garlic Tomato Chutney.
Enjoy dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with detailed step by step photos and video below.
Dry Garlic Chutney recipe - How to make Dry Garlic Chutney
Preparation Time: Cooking Time: Total Time:
Makes 0.50 cup
For Dry Garlic Chutney
1/4 cup roughly chopped garlic (lehsun)
2 tsp coconut oil or oil
1/4 cup grated dry coconut (kopra)
1/4 cup chilli powder
salt to taste
For dry garlic chutney
- For dry garlic chutney
- To make {span class="bold1"}dry garlic chutney{/span}, heat the oil in a small broad non-stick pan, add the garlic and sauté on a medium flame for 1 minute.
- Switch off the flame, add the coconut and mix well.
- Transfer the mixture into a plate and allow it to cool completely.
- Once cooled, blend in a mixer along with the chilli powder and salt till smooth.
- Store the {span class="bold1"}dry garlic chutney{/span} in an air-tight container and refrigerate. Use as required.
Dry Red Garlic Chutney Video by Tarla Dalal
If you like Dry Garlic Chutney then try
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How to proceed for the Dry Garlic Chutney:
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To make dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | first place the garlic cloves on a clean, dry surface.
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Then crush the garlic cloves .This can be done by hand, pestle or by pressing down on the garlic with the side of the knife so that the skin comes off easily. Alternatively, you can pop the garlic cloves into the microwave oven and heat them for about 30 seconds.
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Peel the garlic well and discard the peel.
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Roughly chop the garlic and keep it aside. We need approximately ¼ cup of roughly chopped garlic to make 7 servings of the dry garlic chutney.
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This is what the dried coconut or Khopra looks like. It is one of the favourite ingredients of Maharashtrian households.
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Grate the dried coconut and keep aside. Use only dried coconut or “Khopra” to make the chutney as the fresh coconut will be too tender and will ruin the chutney. You can even use desiccated coconut but the flavor will not be as good.
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Heat the coconut oil or oil in a small broad non-stick pan and add the garlic. See why we love coconut oil. Coconut oil is a medium chain triglycerides (MCT’s). Unlike other fats, they go directly from the gut to the liver. From here, they are then used as a source of energy or converted into ketones. As the calories in MCT’s are used straight away, they are less likely to be stored as fats in the body. MCT's have shown to improve your brain and memory function, they also give a boost to your energy levels and improve your endurance. The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol, maintaining normal blood pressure and good for diabetics.
- Sauté on a medium flame for 1 minute till the rawness goes away but it should not start changing color. At this stage, if you feel so, you can even add sesame seeds and sauté for a few seconds.
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Switch off the flame and add the coconut to the pan.
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Mix well so that the coconut is mixed with the oil and the garlic.
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Transfer the mixture into a plate and allow it to cool completely.
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Once cooled, add the coconut-garlic mixture into a small blender jar. If you use a big jar for small quantities, it will not blend well.
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Add the chilli powder for the spice. You can reduce or increase the chilli powder according to your preference. You can even add a little Kashmiri red chilli powder to give it a beautiful red color.
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Also add the salt.
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Pulse the blender a few times to get a coarse texture like dry chutney but there should not be any pieces of the garlic. Do not blend it continuously as the coconut might start to release some oil which will make the chutney sticky.
- Store Dry Garlic Chutney in an air-tight container and refrigerate. The dry garlic chutney | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | will last 7 days in the fridge and 20 days in the freezer.
- Sprinkle the Dry Garlic Chutney over vada pav or use as required. This chutney is super hot and tasty! I would advice you to have only a little at a time. I had about a tablespoon of this chutney and my mouth was on fire!
Use this Dry Garlic Chutney for:
- You can use this Dry Garlic Chutney for Mumbai Street food recipes like:
Frequently Asked Questions
- How long can i store the Garlic chutney? You can store the dry garlic chutney in an air tight container for 7 days in the refridgerator and 20 days in the freezer.
- My chutney was too oily, it did not turn out dry as shown in the image? The blending of this dry garlic chutney is intermediate. Do not blend it constantly at a high speed or the coconut will start loosing oil.
| Energy | 28 cal |
| Protein | 0.4 g |
| Carbohydrates | 1.1 g |
| Fiber | 0.3 g |
| Fat | 2.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 12.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0.6 mg |
| Folic Acid | 3.2 mcg |
| Calcium | 7.5 mg |
| Iron | 0.2 mg |
| Magnesium | 0.9 mg |
| Phosphorus | 7.7 mg |
| Sodium | 0.3 mg |
| Potassium | 14.7 mg |
| Zinc | 0 mg |
I tried this dry garlic chutney recipe. It was amazing and tasty. It can be tried out with chapati, daal, aloo paratha and many more. Thanks for the recipe.
perfect taste!
Why r u saying the dry chutney powder, Why r u store in refrigerator, Am not feel this is a chutney powder, There is no chutney Aroma,
Thank you for the dry chutni recipe. I always use it for vadapav at my husband''s shop as a commercial basis. Loved it.
Very good chetney I have made several times my family loved it. It can be eaten with rice n dal or chapaty