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Vada Pav Chutney

Spicy and flavour coconut dry chutney that go very well with vadas. This is a Sanjeev Kapoor exclusive recipe.

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Vada Pav Chutney

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Main Ingredients Scraped coconut, Dried red chillies
Cuisine Maharashtrian
Course Pickles, Jams and Chutneys
Prep Time 0-5 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Vada Pav Chutney

  • 1 cup Scraped coconut fresh
  • 2-3 Dried red chillies
  • 2-3 Kashmiri red chillies
  • 5-6 Garlic cloves
  • 1 Tamarind lemon-size ball
  • 1 tablespoon Roasted peanuts
  • to taste Sea salt

Method

  1. Dry roast coconut in a non-stick pan. Transfer it on a plate and set aside to cool at room temperature.
  2. Remove stems of dried red chillies and Kashmiri red chilies and dry roast in a non-stick pan on low heat for 2-3 minutes. Switch off heat and transfer on a plate to cool.
  3. Grind together roasted coconut, chillies, garlic cloves, tamarind, peanuts and sea salt to a coarse powder.
  4. Serve with vada pav.
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