Saturday, March 7, 2015

Spicy Dry Garlic Chutney/Maharashtrian garlic chutney for Chaat

This chutney is a star of many Maharashtrian snacks. So a sprinkle of this chutney on vadapav or any snack brings the authentic taste to the dish. If prepared if dry coconut it can be stored for a week in refrigerator.

Dry Coconut/Kopparai*-1/2 cup
Garlic -3 flakes
Red chili powder-1/2 tsp
Salt-as needed
How It Happened:
1. Take all the ingredients in a dry mixer jar and blitz/whizz it to make a coarse powder.

* I couldn’t find kopparai so used the fresh coconut. I used up everything in a day so it was fine. But if you are going to store then kopparai is the choice. Also desiccated coconut can be used. In that case you need not grind. Just mix all dry ingredients and add 1 or 2 tsp of coconut oil to blend all the ingredients with slight grease.
 * Take care everything you use should be dry and don’t add water while grinding.

* The chutney should be coarse do not grind too smooth.

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