Dry Garlic Chutney

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A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of chilli powder, the Dry Garlic Chutney is a flavourful albeit strong value-add to many snacks and chaats, especially Vada Pav. For a change, you could try sprinkling some on an open sandwich too!

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Preparation Time:    Cooking Time:     Makes 0.5 servings
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1/4 cup roughly chopped garlic (lehsun)
2 tsp oil
1/4 cup grated dried coconut
1/4 cup chilli powder
salt to taste

  1. Heat the oil in a small broad non-stick pan, add the garlic and sauté on a medium flame for 1 minute.
  2. Switch off the flame, add the coconut and mix well.
  3. Transfer the mixture into a plate and allow it to cool completely.
  4. Once cooled, blend in a mixer along with the chilli powder and salt till smooth.
  5. Store in an air-tight container and refrigerate. Use as required.

RECIPE SOURCE : ChaatBuy this cookbook
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 on 15 Jun 12 10:13 AM

++++ vg
 on 06 Jun 12 03:20 PM

Its indeed simple to make. I just hope refrigeration will prolong its shelf life. I had earlier tried out a blend of the same ingredients but after roasting them (presuming that was the way it was done). Tarla aunty, your version is tastier.