Zesty Garlic Chutney for Vada Pav

This zesty garlic chutney is what makes vada pav so tantalizingly good. It has a protracted shelf life and also you’ll find that it’s an incredible technique to amp up your meals.

About Garlic Chutney

Alternate names/spellings – lahsun chutney or lahsun ki chatni. Pronounced as lah-soon. 

Garlic chutney is popularly called as lasun or lehsun chutney. Lasun or Lehsun is the Hindi word for garlic. Additionally it is known as lasun khobra chutney in Maharashtra because one in every of the important thing ingredients on this dish is grated dry coconut (English word for khobra).

Is it similar to the vada pav chutney?

Made with 4 basic ingredients – garlic, dry grated coconut, chilies and salt, this spicy and tangy dry chutney is what makes the favored Mumbai street food dish Vada Pav so appetizing. Should you haven’t had vada pav before, it’s a sandwich manufactured from deep-fried breaded potato patty (also called vada) and pav, which is a small bread bun much like the dinner rolls present in the US.

Its addition to this snack food made it popular and recognizable, a lot in order that it’s now often called dry Vada Pav Chutney.

Nonetheless, it is just not just Vada Pav that advantages from its deliciousness. Folks often sprinkle it over toasted sandwiches and even easy bread and butter to spice them up. Traditionally, it’s served as a relish in Maharashtrian cuisine, where it’s eaten with rice dishes.

Ingredients in garlic chutney

The ingredients needed for this include: 

There is no such thing as a one technique to make garlic chutney and the recipes will vary from one household to the opposite. I even have listed below probably the most commonly found variations of this chutney. 

Variations

1. Dry roasting vs roasting the ingredients in oil – It’s a private preference and you possibly can do either. Frying the ingredients in oil impacts the feel and makes the chutney more clumpy. 
2. As a substitute of desiccated coconut, you may use khobra (dried coconut pieces) or freshly grated coconut. Should you are using freshly grated coconut, be sure to roast it till it is totally dry. Using desiccated coconut is the best because you would like only a number of seconds for it to brown in comparison with dry coconut pieces which take about 8-10 minutes of frying in medium-low flame.
3. You can use whole Byadgi chilies or Kashmiri red chilies for this recipe as well but most folk prefer using store-bought chili powder for convenience sake. 
4. As mentioned before, the optional ingredients that you may add to this chutney include roasted sesame seeds and peanuts to boost the flavour and add nuttiness to this dish.
5. Tamarind – Within the southern a part of India, people add tamarind to this recipe. My mom adds a few tablespoon of seedless tamarind to this mix, which supplies it a pleasant tang. 
6. Store-bought chutneys also sometimes include roasted and powdered coriander and cumin seeds. 

Learn how to store

Store it in a cool and dry place for about every week. It lasts for a few month within the refrigerator and within the freezer for about 3-4 months. 

Prepare it and put it in Ziplock bags or an airtight freezer-safe glass container to freeze it. Because it is a dry powder, you don’t really want to portion it out before freezing as it can not clump together.

Should you are in search of more chutney recipes, listed below are a number of more that you may pair along with your Indian breakfast and snacks –

1. Red chili chutney – a spicy and tangy chutney perfect for south Indian snacks.
2. Coriander chutney – This green chutney is ideal for street food.
3. Coriander-mint chutney – A delicious combination of cilantro and mint makes it perfect for sandwiches, idlis, and even street food. 
4. Coconut chutney – Most South Indian breakfast and snacks can’t do without coconut chutney – a coconut-based dip that all of us like to dunk our idli and dosas in.
5. Tamarind date chutney – Here is a brilliant easy, quick yet delicious recipe to make this mouthwatering  at home using your Easy Pot. Stovetop instructions are included too!
6. Andhra style peanut chutney – Should you love peanuts, this Andhra style peanut chutney is for you. Creamy and finger-licking good, this groundnut chutney is an ideal accompaniment to piping hot idlis, vadas, or dosas. 

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Garlic Chutney (Vada pav chutney) Recipe

This zesty garlic chutney is what makes vada pav so tantalizingly good. This chutney has a protracted shelf life and you will find that it’s an incredible technique to add zing to your meals.

Prevent your screen from going dark

There is no such thing as a one technique to make garlic chutney and the recipes will vary from one household to the opposite. I even have listed below probably the most commonly found variations of this chutney. 
Suggestions

1. The desiccated coconut can brown pretty quickly so keep a detailed eye. 
2. It will be significant for all of the ingredients to chill down before grinding. It’s because hot ingredients introduce moisture to the mixture decreasing its shelf life.

Variations

1. I take advantage of about 2 teaspoons of mild Kashmiri chili powder but garlic chutneys are sometimes spicy, be happy to extend the quantity as desired.
2. Dry roasting vs roasting the ingredients in oil – It’s a private preference and you possibly can do either. Frying the ingredients in oil impacts the feel and makes the chutney more clumpy. 
3. As a substitute of desiccated coconut, you may use khobra (dried coconut pieces) or freshly grated coconut. Should you are using freshly grated coconut, be sure to roast it till it is totally dry. Using desiccated coconut is the best because you would like only a number of seconds for it to brown in comparison with dry coconut pieces which take about 8-10 minutes of frying in medium-low flame.
4. You can use whole Byadgi chilies or Kashmiri red chilies for this recipe as well but most folk prefer using store-bought chili powder for convenience sake. 
5. As mentioned before, the optional ingredients that you may add to this chutney include roasted sesame seeds and peanuts to boost the flavour and add nuttiness to this dish.
6. Tamarind – Within the southern a part of India, people add tamarind to this recipe. My mom adds a few tablespoon of seedless tamarind to this mix, which supplies it a pleasant tang. 
7. Store-bought chutneys also sometimes include roasted and powdered coriander and cumin seeds. 

Read the post for helpful information on ingredient swaps, storage suggestions, meal prep ideas and variations!

Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you might have health issues, please work with a registered dietician or nutritionist.

Serving: 1tablespoonCalories: 51kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 3gSodium: 80mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 74IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Keyword : spicy, Vada pav chutney