Garlic Chutney
More commonly identified as vada-pav chutney, it is also served as one of the relishes in Maharashtrian thalis.Dry garlic-coconut chutney can be served with batata wada, or onion fritters. It can also be relished with bhakri. Chutney must be stored in a refrigerator in an air tight container for several weeks.
Ingredients
- 100 gm grams grated dry coconut
- 15 cloves of garlic
- 10 pices byadagi ed chilies (for red color (for spiciness
- 5 lavangi red chilies
- 1 Salt to taste
- 1 tbsp oil
Instructions
- Heat 2 teaspoons of oil in a pan on medium heat. then add garlic cloves and fry for 1-2 minutes until garlic turns slightly brown in color. Set aside.To the same pan, add freshly grated coconut. Cook for 2 minutes until light golden brown.
- Grind dry red chilies with salt. Now add garlic and dry coconut. Grind into a coarse chutney.
- Dry garlic-coconut chutney is ready