Dry Garlic Chutney Powder is the perfect spice powder that you need to keep in hand if you are a garlic lover. A little sprinkle on any dish and it absolutely jazzes the flavor of the dish.
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.
How to use this 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.
Preparation time - 10 minutes
Cooking time - 10 minutes
Difficulty level - easy
Recipe adapted from - Evergreen Dishes
Ingredients to make Dry Garlic Chutney Powder - (Makes about 1 heaped cup)
- Garlic pods - 12 to 15
- Desiccated Coconut - 1 cup
- Red chilies - 6 to 7 (adjust based on spice preference)
- Sesame seed - 2 TBSP
- Salt - 2 tsp
- Oil - 2 tsp
Procedure to make Dry Garlic Chutney Powder -
- Clean the garlic and remove the skin. Heat 1 tsp 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 1/2 tsp 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 1/2 tsp 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 and FAQ's
- 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.
- Store in an airtight container in the counter for a week or two and then place it in the refrigerator for extended shelf life.
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Dry Garlic Chutney Powder
Equipment
- Blender
Ingredients
- 12 cloves Garlic pods
- 1 cup Desiccated Coconut
- 7 Red chilies adjust based on spice preference
- 2 tbsp Sesame seed
- 2 tsp Salt
- 2 tsp Oil
Instructions
- Clean the garlic and remove the skin. Heat 1 tsp 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 1/2 tsp 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 1/2 tsp 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.
Notes
- 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.
- Store in an airtight container in the counter for a week or two and then place it in the refrigerator for extended shelf life.
Nutrition
Check out the other recipes from our group -
Mirelle- Githeri
Ali- Blueberry, Cardamom, Lemon Muffins.
Renu-Instant Ragi Idli
Lathiya- Vegan Pumpkin Falafel
Mayuri-Instant Semolina Idli
Rafeeda-Double Bean Scirracha Hummus
Jagruti-Non alcoholic Green Apple Martini
Seema- Pumpkin Chia Popsicle
Jayashree-Cantaloupe, carrot and beetroot smoothie
Priya-Malabar Masala Choru
Archana - Fresh Hara Chana Chaat
Nayna - Cheats Chocolate Bread
Seetha says
Do you buy packed desiccated coconut? Processing the fresh one is too much work 🙁
Sandhya Ramakrishnan says
Yes Seetha. I buy the packed ones.
Bhawna says
Very easy recipe for this chutney, will make it today as i have all the ingredients at home. One question do i need to keep it in the fridge or can it stay good on the counter.
Sandhya Ramakrishnan says
Bhawna, if you are in a cooler place, it can remain outside for couple of days, but then I would keep it in the fridge for longer shelf life. Let me know how you liked it.