make this garlic chutney once and you will CLOVE it so much that you will make it on repeat! I sprinkle this chutney most commonly on pav vada and masala dosas, but you can add it to rice, on top of hummus, or any other food that you want to spice up. It’s super easy to make and will keep in the fridge for about 2 months.

Note: All of the items should be cooked on very low heat otherwise it can overcook/burn very quickly


15 garlic pods

½ cup dessicated coconut

6-8 dried red chilies (to taste)

2 tbs sesame seeds

¼ tsp coriander seeds

12 tsp oil

2 tsp salt (to taste)


1 Remove the skins from the garlic pods

2 Heat 1 tsp oil and roast the garlic until it is light brown. Set aside

3 In the same pan, heat ½ tsp oil and fry the red chilies. Set aside

4 In the same pan, lightly toast the sesame seeds and coriander seeds until they are light brown. Set aside

5 In the same pan, add the remaining ½ tsp oil and lightly roast the coconut until it is light brown. Set aside

6 Add salt to the same pan and let cook for about 30 sec (this increases the shelf life of the chutney)

7 Once all of the ingredients have cooled down, pulse it in a food into a coarse powder. It’s important to pulse and not grind it so that the coarse consistency is achieved. Store in an airtight container and sprinkle away on all the foods! 

Tags: Indian, Chutneys/Sauces/Condiments

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