Garlic Dry Chutney and Green Chutney are the basic recipes that can be used in Vada Pav and Sandwiches. These even can be had with idli, dosa, and roti.
North Indian pav, sandwiches, chaats have no taste without these chutneys. You can prepare these chutneys in advance and can be stored for a fortnight in the refrigerator. You can even freeze it up to 6 months or more. Basic chutney can be prepared in bulk and stored for a long period without any preservatives, unlike store-bought ones.
Using this green chutney as a base, made mint coriander poha and it turned out to be super yum. You can even add this in pulao to get the mint coriander flavor in the pulao. There are endless creations and you can convert it to any of the forms you wish to. For garlic chutney, I have added only 2 dry red chilies as it is bird chili, which is very spicy equivalent to 8 chilies. You can increase the chili according to the heat of the chili. Now let us see how to prepare this chutney recipe.
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- 1/4 cup Roasted Groundnut
- 1/4 cup Coconut grated
- 8 Garlic pods
- 1 tsp Sesame seed/Ellu white
- 2 Dry Red Chili
- 2 Kashmiri Red Chili
- 1 tsp oil
- salt to taste
- 1 cup Coriander Leaves/Kothamalli finely chopped
- 1/2 cup Mint Leaves/Pudina
- 2 Green chilies
- 3 Garlic pod big
- 1 tbsp Lemon juice
- salt to taste
- Heat oil in a pan. Add garlic pods and roast it until it turns golden brown. Then add sesame seeds and let it crackle. Add groundnut and saute for a min. Add both the chilies and roast it until chilies puff up. Now add grated coconut and roast until it turns golden brown. switch off the flame and let it cool completely.
- Once it cools transfer it to a mixer jar, add the required salt and grind it to a coarse powder without adding any water. Garlic dry chutney is ready, set it aside.
- In a mixer jar, add all the ingredients under the "for Green Chutney" and add little cold water and grind it to a smooth paste. Chutney should be thick. Do not add too much water. Just one or two tbsp of water will do. Green chutney is ready, set it aside.
- I have added chilies according to our preference. You can always increase or decrease according to your taste.
- Dry garlic chutney should be ground coarsely.
- For green chutney to retain the green color add ice-cold water while grinding the chutney.
Garlic Chutney & Green Chutney for Vada Pav and Sandwich are ready to relish.
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Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Thank you so much 🙂