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 absolutely jazzes the flavor of the dish.
Dry Garlic Chutney Powder is a recipe you need to try if you are a 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 recipes. This helps us learn new recipes from bloggers in different parts of the world and also helps us 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.
Serving suggestion for garlic chutney powder
This Dry Garlic Chutney Powder can be used as a condiment with literally anything. It is a popular condiment used in Mumbai’s 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 needed
- 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
Step-by-step process
Clean the garlic and remove the skin. Heat 1 teaspoon 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 teaspoon of oil and fry the red chilies. Remove it from the same bowl as the 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 teaspoon 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 does 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 at regular intervals.
- Store the powder in an airtight container and use it as a condiment with chaat items.
Expert Tips
- Roast all the ingredients individually on 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.
We can store the garlic chutney powder in an airtight container in the counter for 3 to 5 days and then place it in the refrigerator for extended shelf life for up to 2 to 3 weeks.
Yes, we can use fresh grated coconut to make the dry garlic chutney powder. Make sure to roast the fresh coconut on a low flame until it is completely dry and well roasted. Moisture in the coconut will reduce the shelf life of the chutney powder.
Yes, we can add red chili powder. In that case, do not roast the chili powder. Just add it when grinding the rest of the ingredients.
More spices and condiments
- Tilachi Chutney | Sesame Seeds Chutney Powder
- Homemade Rasam Powder for Flavorful Rasam
- Dosai Milagai Podi | Spiced Chili Powder for Dosai and Idli
- Nam Prig Pud Mungsa Vrat | Vegetarian Chili Paste Recipe
Recipe
Equipment
- ▢ Blender
Ingredients
- ▢ 12 cloves Garlic pods
- ▢ 1 cup Desiccated Coconut
- ▢ 7 Red chilies adjust based on spice preference
- ▢ 2 tablespoon Sesame seed
- ▢ 2 teaspoon Salt
- ▢ 2 teaspoon Oil
Instructions
- Clean the garlic and remove the skin. Heat 1 teaspoon 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 teaspoon 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 teaspoon 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
More Indian
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Coconut Almond Burfi
- Kathirikai Kara Curry | Brinjal Poriyal
Dry Garlic Chutney Powder
Equipment
- Blender
Ingredients
- 12 cloves Garlic pods
- 1 cup Desiccated Coconut
- 7 Red chilies adjust based on spice preference
- 2 tablespoon Sesame seed
- 2 teaspoon Salt
- 2 teaspoon Oil
Instructions
- Clean the garlic and remove the skin. Heat 1 teaspoon 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 teaspoon 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 teaspoon 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.
