Dry Garlic Chutney Powder is a recipe you need to try if you are fan of garlic. My boys love garlic and when I saw the recipe on Jayashree’s space, I could not wait to try it. I am a part of a Facebook group called the Food Blogger Recipe Swap, where we are paired with other food bloggers and get to recreate their recipe. This helps us learn new recipes from bloggers in the different part of the world and also help make some friends. This group has been taken over by my dear friend and fellow blogger Mireille. This month I am paired with Jayashree Trao, who blogs at Evergreen Dishes, and I am really excited to find this delicious chutney powder from her space.
Serving suggestion for garlic chutney powder
This Dry Garlic Chutney Powder can be used as a condiment with literally anything. It is a popular condiment used in the Mumbai famous Vada Pao. Once I made the Dry Garlic Chutney Powder and tasted it, I realized that I could eat it with anything. As soon as the boys came back from school, I gave them some yogurt rice with this Dry Garlic Chutney Powder sprinkled on top and they absolutely loved it. I can’t wait to make some crispy dosai / crepe and layer it with some of this spicy Dry Garlic Chutney Powder. The recipe is very simple and uses just the basic ingredients. I used whole red chilies instead of chili powder and also used some sesame seeds that Jayashree did not use in her recipe. Apart from that, we need some fresh garlic and desiccated coconut. It takes just about 10 minutes to roast all the ingredients and grind them.
Ingredients needed
Garlic pods - 12 to 15Desiccated Coconut - 1 cupRed chilies - 6 to 7 (adjust based on spice preference)Sesame seed - 2 TBSPSalt - 2 tspOil - 2 tsp
Step by step process
Clean the garlic and remove the skin. Heat 1 teaspoon of oil in a pan and roast the garlic until it is light brown. Remove it in a bowl and keep it aside.
In the same pan, heat ½ teaspoon of oil and fry the red chilies. Remove it on the same bowl as garlic.
Next fry the sesame seeds until it light brown. Place it in the same bowl as the rest of the ingredients.
Now add the remaining ½ teaspoon of oil and fry the desiccated coconut until it is light brown. Make sure you roast the coconut in low flame as it can burn very quickly.
Place it with the rest of the ingredients.
At the end fry the salt for just a minute. My mother always did this when she grinds dry powders as it increases the shelf life.
Let all the ingredients cool down to room temperature and then grind it into a coarse powder. Don’t grind it in one swing as the coconut and sesame will let out too much oil and become like a paste. Pulse the mixer in regular intervals.
Store the powder in an airtight container and use it as a condiment with chaat items.
Expert Tips
Roast all the ingredients individually in low to medium flame.Roast the salt to prolong shelf life.Increase or decrease the red chilies based on your spice level.Garlic quantity can be adjusted based on your preference.
Frequently asked questions
More spices and condiments
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Recipe
Check out the other recipes from our group - Mirelle- GitheriAli- Blueberry, Cardamom, Lemon Muffins.Renu-Instant Ragi IdliLathiya- Vegan Pumpkin FalafelMayuri-Instant Semolina IdliRafeeda-Double Bean Scirracha HummusJagruti-Non alcoholic Green Apple MartiniSeema- Pumpkin Chia PopsicleJayashree-Cantaloupe, carrot and beetroot smoothiePriya-Malabar Masala ChoruArchana - Fresh Hara Chana ChaatNayna - Cheats Chocolate Bread
