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.
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 ½ 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 ½ 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.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below.
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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 ½ 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 ½ 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
Rati says
Fantastic recipe. Is it 12 Full garlic pods or single cloves?
Thanx.
Sandhya Ramakrishnan says
12 singles cloves. Thanks!
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.
Reir says
This is a great recipe, but the salt was too much for us so we cut it down to half in the next batch. Thank you, I have been looking for this recipe for some time now.
Sandhya Ramakrishnan says
Thanks a lot for trying out the recipe.
Swathi says
I love this dry garlic chutney powder great with dosa or idly or even we can have them with pav bhaji.yum.
Natalie says
My husband is such a huge fan of garlic. I on other hand have problem with it... it's bad for my tummy. But that doesn't mean I can't make him this delicious spice powder. I bet it taste amazing and that he will be delighted.
Jyothi (Jo) says
This is absolute favorite in my home and we all love it. This is flavor bomb
April says
I love garlic because it can make every dish special! Garlic adds so much flavor and I always try to use it when I can. And because I love using powder, this recipe is perfect for me - thank you!
Pavani says
That is such a flavorful and delicious looking podi Sandhya. We love garlic in our home and this would be a nice spice powder to have around.
Danielle Wolter says
i have never heard of this before but am totally intrigued. I have all the ingredients in my pantry and totally want to make it. the flavors sound delicious!
Sandhya Ramakrishnan says
Danielle, thanks a lot! You would love it. It just jazzes up the flavor of any recipe you use it with.
Sasmita Sahoo Samanta says
I too love chutney powders, but never tried at home ;P. This garlic chutney powder looks delicious as well as has an awesome color too 🙂
Jayashree says
Thankyou Sandhya for trying this one from my blog. I am glad your sons liked it. This was the one condiment my son would need a few years back.
Renu says
I too make similar versions of this chutney and it really goes well with many dishes. Beautiful and tempting clicks, I would just like to take some and put it on a bread slice and enjoy.
Rafeeda - The Big Sweet Tooth says
The garlic podi looks really flavorful... I would love to make a jar and keep for those instant dosa sides and for rice... lovely recipe to choose...
Mayuri Patel says
I'll be traveling quite bit this year ad know I'll not get veggie food to my liking in a few places. This is the right chutney powder that I should carry with me. This flavorful powder can be added to rice, sprinkled on roti or bread and I'm good to go. Love the addition of sesame seeds Sandhya.
themadscientistskitchen says
Wow! sandhya such an amazing picture. I think I will try making it even though I have loads of chutney powders just looking at your pics.
Jagruti Dhanecha says
What a beautiful vibrant chutney, simply love this. Really like your step by step pictures of this recipe.
Nayna Kanabar says
This sounds like a lovely spice mix to have in your pantry I can see it as a nice sprinkle for salads, raita and even on rice. Lovely photos, I love your jar.
Chef Mireille says
this looks and sounds amazing and I love the vibrant color. can imagine how good this must be even on just a bowl of plain steamed rice
Ali says
This looks so good! I have to admit, I think I'd use this to flavor popcorn. I'd probably use it to spice up soups or salads, too. Looking forward to trying this out!
Seema Doraiswamy Sriram says
though our recent travals in India I had the oppurtunity to taste this and it was simply amazing. Thankyou for this wonderful recipe, I will love to try this for the garlic lovers in my family.
The Girl Next Door says
I love dry garlic powder with just about anything - rice, rotis, idli, dosa, you name it! I'm glad I now have a foolproof way of making my favourite dry garlic podi at home. I used to always buy it ready.
Lathiya says
I love chutney powders and this garlic one looks delicious...fabulous color and loved your jar too