Dry Garlic Chutney

Dry Garlic Chutney

Dry Garlic Chutney

Dry Garlic (Lahsan) Chutney is Maharashtrian style special chutney. This recipe is a bit different from all the other chutney recipes mentioned here, as it does not require the use of any water at all. It is the simplest recipe to make, and is yet very useful and beneficial. Not using water comes with its own advantage-it increases the shelf-life of the chutney. Using oil instead of water is a smart cooking technique, as oil acts as a natural preservative and helps the garlic chutney stay fresh for a longer period of time. It is dry textured chutney consisting of the excellent combination of crunchy dried coconut (khopra), bold-flavoured garlic cloves (lahsan) and a generous share of whole red chillies (sabut lal mirch). This classic chutney can be stored for days and can be prepared ahead of time. Perhaps it is most commonly used in the Indian favourite snack, Vada Pav. Apart from that, Dry Garlic Chutney can be sprinkled on dhoklas, or served with parathas. Its dry form is a blessing and makes it perfect for carrying for long-distance train travels, or picnics and much more.

You may also like Rajasthani Garlic Chutney, Ginger Chutney, Moongfali Ki chutney

How to make Dry Garlic Chutney


Garlic cloves (Lahsan) ½ cup
Whole red chilli (sabut lal mirch) 4
Dry coconut (khopra) ¼ cup
Vegetable oil 1 tea spoon
Salt to taste


  • 1. Heat oil in a pan and sauté garlic, red chilli and coconut for 2-3 min.
  • 2. Cool and adjust salt and grind it well.

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Dry Garlic Chutney
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