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dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney |
Tarla Dalal
05 April, 2025
Table of Content
dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with 17 amazing images.
dry garlic chutney recipe is a Maharashtrian style dry garlic chutney which is also known as sukha lehsun chutney. Ingredients for this Maharashtrian dry garlic chutney are easily available and consists of garlic, coconut oil, coconut and chilli powder.
Dry garlic chutney is a famous condiment from Maharashtra, it is also known as Lahsun khobra chutney. It is a 4 ingredient recipe and is prepared in a jiffy! Usually this chutney is sprinkled between vada pav, but people also enjoy have it along pakoras and samosa.
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. One cannot imagine Vada Pav without sukha lehsun chutney. For a change, you could try sprinkling some dry garlic chutney on an open sandwich too or use on pakoras and samosa.
Dry garlic chutney is the magic ingredient that makes the Mumbai vada pav even special and tastier. I also prefer having it along my meal. This chutney is super hot and tasty! I would advice you to have only a little at a time. I had about a tablespoon of this chutney and my mouth was on fire!
One very popular Maharashtrian combination is Maharashtrian bhakri with sukha lehsun chutney.
Also do try other variations of garlic chutney like Fresh Coconut Garlic Chutney, Green Garlic Chutney, Coriander Green Garlic Chutney, Chilli Garlic Chutney, Garlic- Flaxseed Chutney, Carrot Garlic Chutney and Garlic Tomato Chutney.
Enjoy dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | with detailed step by step photos and video below.
Dry Garlic Chutney recipe - How to make Dry Garlic Chutney
Tags
Preparation Time
10 Mins
Cooking Time
1 Mins
Total Time
11 Mins
Makes
1 cup
Ingredients
For Dry Garlic Chutney
1/4 cup roughly chopped garlic (lehsun)
2 tsp coconut oil or
1/4 cup grated dry coconut (kopra)
1/4 cup chilli powder
salt to taste
Method
For dry garlic chutney
- To make dry garlic chutney, heat the oil in a small broad non-stick pan, add the garlic and sauté on a medium flame for 1 minute.
- Switch off the flame, add the coconut and mix well.
- Transfer the mixture into a plate and allow it to cool completely.
- Once cooled, blend in a mixer along with the chilli powder and salt till smooth.
- Store the dry garlic chutney in an air-tight container and refrigerate. Use as required.
dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | Video by Tarla Dalal
Dry Garlic Chutney recipe with step by step photos
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- If you like dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | try out other collection of Chutney recipes like:
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To make dry garlic chutney recipe | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | first place the garlic cloves on a clean, dry surface.
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Then crush the garlic cloves .This can be done by hand, pestle or by pressing down on the garlic with the side of the knife so that the skin comes off easily. Alternatively, you can pop the garlic cloves into the microwave oven and heat them for about 30 seconds.
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Peel the garlic well and discard the peel.
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Roughly chop the garlic and keep it aside. We need approximately ¼ cup of roughly chopped garlic to make 7 servings of the dry garlic chutney.
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This is what the dried coconut or Khopra looks like. It is one of the favourite ingredients of Maharashtrian households.
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Grate the dried coconut and keep aside. Use only dried coconut or “Khopra” to make the chutney as the fresh coconut will be too tender and will ruin the chutney. You can even use desiccated coconut but the flavor will not be as good.
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Heat the 2 tsp coconut oil or oil in a small broad non-stick pan. See why we love coconut oil. Coconut oil is a medium chain triglycerides (MCT’s). Unlike other fats, they go directly from the gut to the liver. From here, they are then used as a source of energy or converted into ketones. As the calories in MCT’s are used straight away, they are less likely to be stored as fats in the body. MCT's have shown to improve your brain and memory function, they also give a boost to your energy levels and improve your endurance. The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol, maintaining normal blood pressure and good for diabetics.
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Add the 1/4 cup roughly chopped garlic (lehsun).
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Sauté on a medium flame for 1 minute till the rawness goes away but it should not start changing color. At this stage, if you feel so, you can even add sesame seeds and sauté for a few seconds
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Switch off the flame and add the 1/4 cup grated dry coconut (kopra) to the pan
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Mix well so that the coconut is mixed with the oil and the garlic
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Transfer the mixture into a plate and allow it to cool completely.
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Once cooled, add the coconut-garlic mixture into a small blender jar. If you use a big jar for small quantities, it will not blend well.
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Add the 1/4 cup chilli powder for the spice. You can reduce or increase the chilli powder according to your preference. You can even add a little Kashmiri red chilli powder to give it a beautiful red color.
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Also add salt to taste.
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Pulse the blender a few times to get a coarse texture like dry chutney but there should not be any pieces of the garlic. Do not blend it continuously as the coconut might start to release some oil which will make the chutney sticky.
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Store Dry Garlic Chutney in an air-tight container and refrigerate. The dry garlic chutney | sukha lehsun chutney | vada pav chutney | Maharashtrian style dry garlic chutney | will last 7 days in the fridge and 20 days in the freezer.
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Sprinkle the Dry Garlic Chutney over vada pav or use as required. This chutney is super hot and tasty! I would advice you to have only a little at a time. I had about a tablespoon of this chutney and my mouth was on fire!
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- You can use this Dry Garlic Chutney for Mumbai Street food recipes like:
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- How long can i store the Garlic chutney? You can store the dry garlic chutney in an air tight container for 7 days in the refridgerator and 20 days in the freezer.
- My chutney was too oily, it did not turn out dry as shown in the image? The blending of this dry garlic chutney is intermediate. Do not blend it constantly at a high speed or the coconut will start loosing oil.
Nutrient values (Abbrv)per plate
| Energy | 28 cal |
| Protein | 0.4 g |
| Carbohydrates | 1.1 g |
| Fiber | 0.3 g |
| Fat | 2.5 g |
| Cholesterol | 0 mg |
| Sodium | 0.3 mg |
Click here to view Calories for Dry Garlic Chutney
The Nutrient info is complete
Kiran Ravi
March 13, 2025, midnight
perfect taste!
Sunita Farkase
March 13, 2025, midnight
Tuneer Kumar Agarwal
March 13, 2025, midnight
I tried this dry garlic chutney recipe. It was amazing and tasty. It can be tried out with chapati, daal, aloo paratha and many more. Thanks for the recipe.
Tarla Dalal
March 13, 2025, midnight
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
arymal07
March 13, 2025, midnight
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.
Mahesh Kumar
March 13, 2025, midnight
++++ vg
Foodie #649430
March 13, 2025, midnight
It taste really nice, just perfect the way I was looking for garlic chutney
Tina Paripati
March 13, 2025, midnight
Superfast and yummy recipe. Apart from Vada Pav and snacks, this chutney can be mixed with a small spoonful of oil/ghee and eaten with hot plain rice, idlis, dosas and uttapam. These are must try combinations.
Tarla Dalal
March 13, 2025, midnight
Hi Tina Thank you for your suggestion, Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Divya
March 13, 2025, midnight
Thank you for the dry chutni recipe. I always use it for vadapav at my husband''s shop as a commercial basis. Loved it.
Tarla Dalal
March 13, 2025, midnight
Great to hear that Divya.
Lumena Pinto do Rosario
March 13, 2025, midnight
Very good chetney I have made several times my family loved it. It can be eaten with rice n dal or chapaty
Tarla Dalal
March 13, 2025, midnight
Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Prathiba
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Hi Prathiba, thanks for the feedback.
sangeeta sinfh
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Hi Sangeeta , we are delighted you loved the Dry Garlic Chutney recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
RAJU
March 13, 2025, midnight
Why r u saying the dry chutney powder, Why r u store in refrigerator, Am not feel this is a chutney powder, There is no chutney Aroma,
kasturi krunal bavle
March 13, 2025, midnight
kasturi krunal bavle
March 13, 2025, midnight
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