If you’re a fan of the classic Mumbai street food, Vada Pav, then you know that the dry chutney is what truly enhance this beloved snack to the next level. This dry chutney, made with roasted peanuts, dry coconut, garlic, and spices, adds a burst of flavor and heat to every bite. It’s the perfect accompaniment to Vada Pav, but it’s so tasty you might find yourself sprinkling it on everything. I make this dry chutney in big lot and keep in the refrigerate for a week and use like idli podi, sometimes in poha or just combine with ajwain paratha (here is the recipe for ajwain paratha) with garma garam chai.
Ingredients:
- Peanuts: 1/4 cup
- Dry Coconut: 1/2 cup, grated
- Garlic: 6-7 cloves
- Sesame Seeds: 2 tbsp
- Kashmiri Red Chilli Powder: 1-2 tbsp, adjust to taste
- Salt: to taste
Method:
Start by dry roasting the peanuts in a pan over medium heat until they turn golden brown and begin to release their aroma. Once roasted, allow them to cool. In the same pan, dry roast the sesame seeds until they start to pop and turn light golden. Set them aside to cool dry roast the grated dry coconut until it turns a light golden brown. Set it aside to cool. Roast the garlic cloves and dry coconut in the same pan until they turn slightly golden.
Once all the ingredients are roasted and cooled, combine them in a blender or food processor. Add the Kashmiri red chili powder and salt to taste. Grind everything together into a coarse powder. Be careful not to over-grind; the chutney should have a slightly coarse texture for the best flavor.
Transfer the ground chutney to an airtight container. It can be stored at room temperature for a few weeks or in the refrigerator for longer shelf life.
How to Use:
This dry chutney is traditionally sprinkled inside the Vada Pav, but it can also be used in a variety of ways:
Sprinkle on Dosas or Idlis: Add a spicy kick to your South Indian breakfast. Explore here perfect batter recipe for Idly and Doda
Serve with Snacks: It pairs wonderfully with bhajis, samosas, or pakoras and parathas
Use as a Topping: Sprinkle over salads, roasted vegetables, or even popcorn for an extra burst of flavor.
This Vada Pav dry chutney is a must-have in any spice lover’s pantry. Its rich, nutty flavor combined with the heat from the red chili powder and the boldness of garlic makes it irresistible.
Try making it at home and bring a taste of Mumbai’s street food culture to your kitchen. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂Happy cooking!
