Dry Garlic(Lahsun) Chutney | Vada Pav Red Chutney ~ Teekha Chutney Powder

A Traditional Maharastrian Tikha(Spicy) Chutney

Dry  Garlic Chutney is also very famous as Vada Pav Chutney or Teekha chutney powder. It is a popular Maharastrian recipe and usually served with vada pav or samosa pav. Coconut gives a nutty crunchy flavor and dry chili makes it super spicy to wake you up.

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


Garlic  - 8 Cloves
Dry 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


  1. Dry roast Garlic, coconut, sesame seperately and cool for while before process.
  2. Grind to coarse powder. Combine rest of the ingredients and grind again until smooth. 
  3. Cool and transfer to the air-tight container.The chutney powder stays good for a month.
  4. Relish it with  Vada Pav / Samosa Pav  or simply with your favorite food  .


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 chutney
Green chutney

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