Dry Garlic Chutney


Dry Garlic Chutney is one my favorite chutneys and can be used in place of Fresh Garlic Chutney. It is used as a side dip with Samosas and Kathi Rolls, or it can be spread on bread. You can also use it as a salad dressing over the curried leafy green veggies. It’s an extremely versatile chutney.

Dry Garlic Chutney is one of the best chutney recipes you will ever try. It’s a mix between garlic, onion and tomato with a dash of herbs and spices that will blow your mind.

Dry Garlic Chutney for Vada Pav

Dry Garlic Chutney is a delicious must-have chutney for Vada Pav. Made with crunchy peanuts, nutty coconut, garlic and sesame seeds, this dry chutney is a perfect addition for Indian chaat and snack recipes.

red dry garlic chutney in a small wooden bowl with spoon

Also called as the Maharashtrian lasun chutney recipe, it is the secret ingredient of lip-smacking Vada Pav. Vada Pav is famous street food, native to Mumbai. It is the comfort food of many in Mumbai and is available all through the day.

Also called as spicy potato sliders, they are stuffed inside the mini dinner rolls called Pav and are served with a generous helping of this spicy dry garlic chutney.

Traditionally this chutney is mainly used for Vada Pav, but don’t be afraid to use it in other ways. I enjoyed it topped on avocado toast and sandwiches where it adds a wonderful spice and texture. Sprinkle it when making Aloo Gobi or a dry potato curry, it enhances the flavor of the final dish.

Ingredients for Vada Pav Garlic Chutney:

The unique taste of this dry coconut garlic chutney comes from the roasted peanuts and sesame seeds.You can make this dry garlic chutney using your pantry ingredients in a few minutes.

  • Garlic cloves
  • Dry coconut
  • Peanuts
  • Sesame seeds
  • Kashmiri red chili powder

How to make Dry Garlic Chutney for Vada Pav?

The key to making a good garlic chutney is roasting the ingredients well. I prefer to roast each ingredient separately as each of them take different amount of time to roast.

  • Heat a skillet on medium low flame. Add the garlic cloves and roast them for a minute.
  • You can roast the garlic till it becomes little brown in color so that the raw smell of the garlic goes away. Keep it aside in a plate.
  • Then dry roast the coconut in the same skillet till it becomes light brown in color and keep it aside.
  • In the same manner, dry roast both peanuts and sesame seeds separately.
  • Let the roasted ingredients cool and then add them all in a food processor jar.
  • Add kashmiri chili powder and salt to this mixture. I like to add Kashmiri Red Chili powder to this chutney as it is not too spicy and gives a perfect red color.
  • Grind them in a coarse powder.
Dry red chutney powder in a small wooden bowl

You can store this chutney in an air-tight container. Refrigerate and use it for up to 15 days.

Tips to make the best Dry Garlic Chutney:

  • While making this dry coconut garlic chutney, use desiccated coconut as it will give a nutty flavor.
  • Using Kashmiri chili powder gives a bright red color to the chutney, and does not make the chutney too spicy.
  • Roast each ingredients separately as they take different time to roast well.
  • Cool the ingredients before grinding to avoid oil releasing and the chutney from getting too oily.

Where can you use this Dry Garlic Chutney?

  • It goes great with Vada Pav or any other Indian chats.
  • You can also add this chutney while making parathas.
  • It also goes well with your vegetable or chicken sandwiches. Or it can be topped on avocado toast.
  • You can sprinkle some of this chutney in your dosa or uthappam.
  • It will also go well with Dhokla or Katti roll.

Dry Garlic Chutney for Vada Pav (Vada Pav Chutney)

This Dry Garlic Chutney for Vada Pav is also known as the Vada Pav Chutney, as it’s the one chutney that is required for making Mumbai street style Vada Pav.

And it’s super easy to make at home, requiring only 4 basic ingredients & about 5 minutes to make! And tastes so much better than any store-bought garlic chutney, that once you make it at home, you’d never get it from the store again! Especially because it’s pretty low-effort to make, and lasts very well too!

close up shot of a small bowl full of dry garlic chutney, with another bowl of garlic chutney, and some garlic cloves in the background.

Here’s the thing, if you are getting Vada Pav from a store / restaurant, or some such, then you’ll likely get some kind of chutney with it as well. If you are getting a more authentic version of Vada Pav, then you’d most likely get some version of this dry garlic chutney. And it’s fine!

But in case, you are making Vada Pav at home, then please, don’t even consider getting store-bought garlic chutney to pair with it. Truly, it’s just not worth it.

I mean especially if you are already going to the effort of making Vada Pav, then making this garlic chutney will hardly take an additional few minutes.

Just fry the leftover gram flour / besan batter after frying the vadas, and a few cloves of garlic right after that. It will hardly take 2-3 minutes to do that. And with that ready, crushing it together, along with chilli powder & salt will just take another couple of minutes. And done! Plus this chutney lasts well too!

So many reasons to make it at home, even outside the taste, which is too good to be even compared with the store-bought ones, full of preservatives!

With that said, here’s my recipe to make this dry garlic chutney (also known as Vada Pav chutney) at home (also check out the additional tips, shared at the end of the recipe, to adjust the texture and taste of this chutney based on your preferences).

Ingredients for Dry Garlic Chutney (Vada Pav Chutney)

Ingredient notes

  1. Fried gram flour (besan) batter – When you make Vada Pav at home, you’ll usually have some leftover besan batter after frying the vadas. Fry that, and you’ll have fried besan batter handy, for making this dry garlic chutney. That’s what I have used here.

    If however, you don’t have leftover batter, or are making just this chutney for something else, then I’ve shared how to make the fried besan batter below.
  2. Chilli powder – Traditionally, kashmiri chilli powder is used for this recipe, which adds more color than spice. But you can use a mix of kashmiri & red chilli powder, based on your preferences (see notes).

How to Make Dry Garlic Chutney for Vada Pav

Making fried batter

  • In a bowl, take ¼ cup gram flour, ⅛ teaspoon of salt, ⅛ teaspoon of hing (asafoetida) powder, a pinch of turmeric, and mix them together.
  • To it add about 2 tablespoons of water (or as required), and incorporate it using a whisk, till you get a smooth flowing batter.
  • Set aside, and let the batter rest for 15-20 minutes.
  • Heat up oil, and then using a spoon, fork, or even just your fingers spread apart, pour this batter in the oil, a little at a time, and fry for a couple of minutes, till cripsy.
  • Then take the fried batter out, place it on a plate lined with paper towel to absorb the excess oil, and let it cool.
  • This should give you about ¾ cup of fried batter.

If you want to make more or less quantity than what I have shared, simply use the slider in the recipe card below to adjust the quantities based on your preference.

Frying garlic

  • Take 4 cloves of garlic, and first poke holes in them using a fork (or a knife), to ensure that the garlic cloves don’t pop / burst in the oil, when they are fried.
  • Then place the cloves in a steel strainer or skimmer used for deep frying, and lower them into hot oil for a few seconds, then take them out. Repeat this a few times, till the garlic cloves are lightly roasted, and turn reddish in color.
  • I try to avoid putting whole garlic cloves directly in hot oil, as they can easily get burnt and / or pop or burst in the oil.
  • When the garlic cloves are roasted, place them on a plate lined with paper towel to absorb the excess oil, and set them aside to cool.

Important – ensure that the fried besan batter & garlic cloves have completely cooled down before crushing them in the mixie. And if required, pat down any excess oil on them, by using a paper towel. All of it helps to get the dry texture of the chutney.

Making dry garlic chutney

  • When the garlic cloves have completely cooled down, place them in a dry mixie, and quickly pulse them to crush the cloves.
  • It’s best to first only crush the garlic cloves, before adding the fried besan batter in the mixie. Because otherwise, by the time it takes to crush the garlic, the fried besan batter might be crushed into a paste. And you don’t want that, because you need a crumble-y dry garlic chutney, not a paste-like wet garlic chutney.
  • When the garlic has been crushed, then in the mixie – add in about ½ cup of fried besan batter, 1 tablespoon of kashmiri chilli powder, and a pinch of salt (or to taste). Remember there is salt in the besan batter too!
  • Then just pulse all of these ingredients in the mixie.
  • A couple quick pulses will be more than enough to combine all of the ingredients, and still get the dry, crumble-y texture of the chutney.
  • Be cautious to not over-mix, else the chutney will turn into a paste, which is not what you want for this chutney.

Notes / Variations

  1. For a spicier chutney, add ½ teaspoon of red chilli powder to the chutney. Or use half and half of red chilli powder & kashmiri chilli powder, instead of only kashmiri chilli powder.
  2. If you want to cut down the spice, you can add more of the bajji choor (fried besan batter) or even crumbles of pav / bread. This will also help to recover the dry texture of the chutney, if you accidentally crushed the chutney more towards becoming a paste.

Serving Suggestion

This dry garlic chutney is made to complement Vada Pav. But you can pair it with whatever you prefer. My husband often likes to have a bit of this chutney on the side with dal & rice, and even pairs it with chapatis and dosas too!

Dry Garlic Chutney For Vada Pav

Dry garlic chutney is a pungent, spicy and nutty condiment from Maharashtrian cuisine. In the Marathi language, it is called lasun khobra chutney and is more commonly identified as vada pav chutney

Apart from using this dry garlic chutney for vada pav, it makes a great accompaniment to your everyday meals or snacks. Keep reading below for some more ideas on how to use it. Endless possibilities!  

❤️About This Recipe

Quick to make: It takes only 15 minutes to make (from start to finish).

Easy to make: You’ll need only 5 ingredients, dry roast 3 of them (garlic, peanuts and coconut) and grind roasted stuff with the rest of the ingredients (salt and chili powder). Isn’t it super easy?

  • Taste: It has a pungent garlic taste with a spicy and slightly nutty flavor.
  • Texture: It has a dry (not powdery dry) but the semi-moist type of coarse texture. 

Lasun khobra chutney: Here lasun means garlic, khobra means coconut. 

Why known as vada pav chutney? The generous sprinkle of this homemade dry garlic chutney on the buns (pav) makes the Mumbai vada pav even more tastier. This is the must-add for vada pav and one cannot imagine vada pav without this chutney. So it is widely known as vada pav chutney. 

🧾Ingredient Notes

  • Garlic: The main ingredient of this chutney and It gives a pungent taste and smell. Here garlic cloves are dry roasted so its mellows down the pungent raw garlic flavor slightly.
  • Peanuts & Dry coconut: Both reduce the pungency of the chutney. Plus, they add a nutty flavor to this dry garlic chutney.
  • Red chili powder: It makes the chutney spicy and bright red in color. To reduce the spice level, use Kashmiri red chili powder. 

👩‍🍳Step By Step Photo Instructions 

1) Dry roast the garlic cloves on medium-low heat until they have a few brown spots here and there. Remove it to a plate. My cloves were big, so I have sliced them roughly. But if your cloves are smaller in size then no need to slice.

2) In the same pan, dry roast the peanuts by stirring constantly until they are light brown. Remove it to the same plate.

3) In the same pan add dry coconut and turn off the stove. The remaining heat is enough to roast the coconut. Keep stirring until coconut is light golden in color. Remove it to the same plate and let them cool down slightly.

Collage of 6 images showing dry roasting garlic, peanuts and coconut until light brown.

4) Once cooled, take them into a grinder jar or food processor jar. Add salt and red chili powder.

5) Pulse it until you get a coarse mixture. Remove it to a bowl or a glass jar. 

💭Expert Tips

  • Reduce the spice level without compromising the color of the vada pav chutney: Use Kashmiri red chili powder instead of regular.
  • Dry roast the ingredients on medium-low heat to avoid burning.
  • Let the roasted stuff cool down before grinding. Otherwise, the moisture from the heat will alter the texture of the chutney. 
  • Use the pulse mode instead of grinding to avoid releasing the oil from peanuts and coconut. 
  • Storage: This dry garlic chutney stays good for 2-3 weeks in an airtight container in the refrigerator. 

🍽 Serving Ideas

  • Of course, it is called vada pav chutney, sprinkle it on the buns while making vada pav or kanda bajji pav, samosa pav, etc.
  • Serve as an accompaniment with your everyday meal, dal-rice, roti-sabzi etc. My favorite is a mixture of plain rice, a generous sprinkle of this dry garlic chutney and a drizzle of warm ghee.
  • Sprinkle over khakhra, khatta dhokla, idli, khichu, or morning toast.
  • It makes a great side for your snacks like batata vada, kothimbir vadi, aloo pakora, etc.
  • Sprinkle some while making uttapam or masala dosa. It adds a kick to your mild dishes.
  • It can be used while making sandwiches, kathi roll, aloo tikki burger.

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