Simple, practical, and full of everyday flavour, dry garlic chutney recipe | dry garlic powder | dry garlic chutney powder is a vegetarian maharashtrian spice blend made with oil, garlic, and peanut. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: Not specified
- Yield: 1 box
- Category: spice blend
- Cuisine: maharashtrian
Ingredients
- 1 tbsp oil
- ¼ cup garlic (crushed)
- 1 tbsp peanut
- 1 tbsp sesame / til
- 1 tsp cumin / jeera
- 1 tsp coriander seeds
- ¼ tsp methi / fenugreek
- ¼ cup dry coconut
- 1 tbsp kashmiri red chilli powder
- ¼ tsp turmeric
- 1 tsp aamchur / dry mango powder
- pinch hing / asafoetida
- ½ tsp salt
Method
- firstly, in a pan heat 1 tbsp oil and add ¼ cup garlic.
- saute on low flame until it turns golden brown.
- now add 1 tbsp peanut and saute till peanuts turn crunchy.
- further, add 1 tbsp sesame, 1 tsp cumin, 1 tsp coriander seeds and ¼ tsp methi.
- saute on low flame until the spices turn aromatic.
- now add ¼ cup dry coconut and saute well.
- cool completely and transfer to the blender.
- add 1 tbsp chilli powder, ¼ tsp turmeric, 1 tsp aamchur, pinch hing and ½ tsp salt.
- blend to coarse powder without adding water.
- finally, dry garlic chutney is ready to enjoy with vada pav or batata vada.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
