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Tuesday, September 09, 2014

Vada Pav Red Garlic Chutney

How to prepare Batatravada chutney | Vada Pav Red Garlic Dry Chutney | Teekha Sukha Lal Chutney

Vada Pav Garlic Dry Chutney is native to the Indian state of Maharashtra. This chutney commonly known as batatavada red garlic chutney. This excellent, spicy mix made with a combination of garlic, dry coconut, roasted peanuts, sesame seeds and tamarind pulp.


  1. 1 garlic clove (chopped)
  2. 3tbps Dessicated coconut (dry coconut)
  3. 1tsp sesame seeds
  4. 1tbsp roasted peanuts 
  5. 1tbsp red chilly powder or 2 dry red chillies
  6. 1tsp Tamarind pulp (optional)
  7. Salt to taste

I believe in the concept, that the show must go on, today peanuts was not available so I replaced them with almonds. :), and it worked.

Procedure: :
Step 1 : Dry Roasting of all ingredients

◾Roughly chop garlic, dry roast first garlic for 1-2 min on medium flame and then add dry coconut, sesame seeds, almonds. Dry roast all ingredients till it turns slightly brownish. 

Step 2 : Grinding

◾Let the mixture cool down, then add red chilies, roasted mixture and salt to taste. Dry grind all ingredients. Do not add water. You can store this chutney in air tight container for about a month.

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