Dry Garlic Chutney

Dry Garlic Chutney (Lasun Khobra Chutney) is the secret to take your vada pav to a next level. This Vada Pav Chutney is more like a powder than chutney though and a sprinkling on the pav makes the best Vada Pav ever. You can also use it as accompaniment with Dal Rice.

Dry Garlic Chutney

Dry Garlic Chutney

Recipe by Ushakal GroupCourse: Main CourseCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 8 garlic cloves

  • ½ cup dry coconut, grated

  • 1 tbsp sesame seeds

  • 1 tbsp roasted peanuts / groundnuts

  • 2 tsp red chilli powder

  • 1 tsp coriander powder

  • ½ tsp tamarind paste

  • 1 tsp oil

  • salt to taste


  • Roast the garlic with a tsp of oil. Keep aside.
  • Now dry roast grated coconut. Keep aside.
  • Followed by dry roast sesame seeds. Keep aside.
  • Once everything cools down add roasted peanuts, tamarind paste, red chilli powder, coriander powder and salt. Blend to a coarse powder.
  • Garlic chutney can be used to spread on vada pav or dosa.


  • Add generous amount of garlic to make it more flavorful.
    Remember to dry roast else it will not taste great.
    Blend to coarse powder. Do not blend to fine powder.

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