Name: Dry Ginger Chutney Recipe
Total time: 30 min
Yield: 2
Cuisine: South Indian

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MacroNutrients

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Sugar

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Vitamin B6

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Dry Ginger chutney is usually served with different types of vada pav. It is a tangy flavorful chutney. 

How to make Dry Ginger Chutney Recipe

Hebbar's kitchen 

Crawler

South Indian

<p>Dry Ginger chutney is usually served with different types of vada pav. It is a tangy flavorful chutney. </p>

garlic, crushed

Peanut

sesame seeds / til

cumin seeds/ jeera

coriander seeds

methi / fenugreek seeds

dry coconut

kashmiri red chili powder

turmeric powder

amchur / dry mango powder

hing / asafoetida

Salt

In a pan, heat 1 tbsp of oil and add ¼ cup garlic.

step 1

Saute on low flame until it turns golden brown.

step 2

Now add 1 tbsp of peanuts and saute for 2-3 minutes.

step 3

Add 1 tbsp of sesame seeds, 1 tsp of cumin seeds, 1 tsp of coriander seeds and ¼ tsp of methi.

step 4

Saute on low flame, once the spices turn aromatic add ¼ cup of dry coconut and saute well.

step 5

Cool completely and transfer to the blender.

step 6

Add 1 tbsp of red chili powder, ¼ tsp of turmeric powder, 1 tsp amchur, 1 pinch hing and ½ tsp of salt.

step 7

Blend to coarse powder without adding water.

step 8

Dry garlic chutney is ready to enjoy with vada pav or batata vada.

step 9