Dry Garlic(Lahsun) Chutney | Vada Pav Red Chutney ~ Teekha Chutney Powder
A Traditional Maharastrian Tikha(Spicy) Chutney
Roadside vendors in Mumbai replace coconut with leftover besan boondi of potato vada(crumble it) in chutney and it gives a extra punch to it. But it can not be stored long time. Hence I usually follow traditional recipe with coconut and avoid using vada's residue. It can be stored in refrigerator for a month long time and can also be served with rice-dal, roti-subji, idli-dosa and kick your meal to extra spiciness.
Preparation Time :10 minutes
YIELD : 50 grams
Ingredients:
Garlic - 8 ClovesDry coconut - 1/2 cup
Sesame Seeds - 1 tbsp
Roasted Peanuts - 1tbsp
Red Chilli - 5 or Red Chilli Powder - 2 tsp
Coriander Powder - 1 tsp
Tamarind Paste - 1/2 tsp
Salt To Taste
Method:
- Dry roast Garlic, coconut, sesame seperately and cool for while before process.
- Grind to coarse powder. Combine rest of the ingredients and grind again until smooth.
- Cool and transfer to the air-tight container.The chutney powder stays good for a month.
- Relish it with Vada Pav / Samosa Pav or simply with your favorite food .
Note:
The red chutney would be fiery because of chillies and garlic, so adjust as per taste preference.The chutney can be used as a good accompaniment with Bajra na roti or paratha.
Related Posts:
All purpose garlic chutneyGreen chutney

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