Looking to add a burst of flavour to your daily meals? This Quick Dry Garlic Coconut Chutney Recipe is precisely what you need! Popularly known as a versatile Maharashtrian dry condiment, this simple chutney can instantly increase the taste of your food by 10 times. Whether you pair it with a basic roti and dal or use it to spice up your lunchbox, this Quick Chutney Recipe will never disappoint.
Made using easily available pantry ingredients like roasted dry coconut, garlic, peanuts, and sesame seeds, it offers a perfect balance of nutty, spicy, and savoury flavours. The best part? It takes under 10 minutes to prepare and does not require any cooking on the stove once the ingredients are dry-roasted. Let us jump right into how to make this mouthwatering Quick Dry Garlic Coconut Chutney Recipe at home!
Also Read: Spicy Dry Bombil Chutney Recipe | Bombay Duck Chutney
Ingredients List
- 1/2 bowl dry coconut (grated and roasted without oil)
- 2 spoons white sesame seeds (safed til, roasted)
- 2 spoons of peanuts (roasted, removing skin is optional)
- 3 spoons roasted chana dal (dalia or phutane)
- 1/2 spoon cumin seeds (jeera, roasted)
- 1 heaping spoon spicy red chilli powder (like Lavangi)
- 2 whole garlic bulbs (cloves separated and peeled)
- 1/2 small spoon chaat masala
- 1 small spoon coriander powder (dhane powder, roasted)
- Salt to taste (use slightly more for chutneys)
Step-by-step Instructions
- Roast the base ingredients: Ensure your dry coconut, white sesame seeds, peanuts, chana dal, and cumin seeds are properly dry-roasted in a pan on low heat without any oil.
- Combine everything: Transfer the roasted coconut into a mixer jar. Add the roasted sesame seeds, peanuts, and chana dal.
- Add spices: Put in the roasted cumin seeds, spicy red chilli powder, coriander powder, chaat masala, and salt. Finally, add the garlic cloves.
- Blend using pulse mode: Close the mixer jar. Grind the mixture using a pulse technique (start-stop-start-stop) for about 3 times.
- Check the texture: Do not over-grind. The Quick Dry Garlic Coconut Chutney Recipe should have a slightly coarse, dry texture.
- Store and serve: Transfer the prepared chutney to an airtight container. Your Quick Chutney Recipe is ready to eat!
Also Read: 5-Minute Pudina Peanut Chutney Recipe (Quick & Easy)
Cooking Tips
- Roast the white sesame seeds carefully. If you over-roast them until they turn black, the chutney will taste bitter. Remove them from the pan as soon as they make a crackling sound.
- Always use the start-stop pulse method on your mixer. This prevents the peanuts and coconut from releasing their natural oil and turning into a sticky paste.
- Adding a little extra salt acts as a natural preservative and brings out the bold garlic flavours perfectly.
Variations
- Kids-Friendly / Mild Version: Skip the spicy red chilli powder entirely. Use 1 or 2 spoons of Kashmiri red chilli powder instead to get a bright red colour without the burning heat.
- Jain Version: Completely skip the garlic bulbs. Increase the quantity of roasted chana dal and sesame seeds by 1 spoon each to maintain the volume.
- Extra Crunchy Version: Pulse the mixture only 1 or 2 times so you have larger, crunchy bits of peanuts and dal in every bite.
Serving Suggestions
- Eat it dry as a flavorful side dish with plain dal, steamed rice, and chapati.
- Mix 1 spoon of this dry chutney with a few drops of hot oil or ghee, and eat it alongside a traditional Maharashtrian bhakri.
- Use it as a ready-made dry stuffing for traditional recipes like Bharli Vangi (stuffed eggplant), Bharli Bhendi (stuffed okra), or Bharli Karli (stuffed bitter gourd).
Also Read: Quick And Easy Soyabean Chutney Recipe (Maharashtrian)
FAQs
Q1: How long can I store this Quick Dry Garlic Coconut Chutney Recipe?
Ans: You can easily store this dry chutney in an airtight container at room temperature for 15 to 20 days. Keep it away from moisture.
Q2: Can I use fresh coconut instead of dry coconut?
Ans: No, using fresh coconut will drastically reduce the shelf life and change the authentic dry texture. Dry coconut is essential for this specific Quick Chutney Recipe.
Q3: What if I do not have roasted chana dal?
Ans: If you do not have roasted chana dal (dalia), you can easily substitute it with 3 spoons of roasted whole chickpeas (phutane).
Q4: Can I use this chutney for stuffed vegetables?
Ans: Yes! This Quick Dry Garlic Coconut Chutney Recipe works amazingly well as a flavour-packed dry masala stuffing for okra, eggplant, and bitter gourd.
Q5: Why did my chutney turn oily instead of dry?
Ans: If you run the mixer continuously for a long time instead of using the pulse method, the peanuts and coconut heat up and release their natural oils. Always grind in 2 or 3 short bursts.
Quick Dry Garlic Coconut Chutney Recipe | 10 Min Chutney
Ingredients
- 1/2 bowl dry coconut grated and roasted without oil
- 2 spoons white sesame seeds safed til, roasted
- 2 spoons of peanuts roasted, removing skin is optional
- 3 spoons roasted chana dal dalia or phutane
- 1/2 spoon cumin seeds jeera, roasted
- 1 heaping spoon spicy red chilli powder like Lavangi
- 2 whole garlic bulbs cloves separated and peeled
- 1/2 small spoon chaat masala
- 1 small spoon coriander powder dhane powder, roasted
- Salt to taste use slightly more for chutneys
Instructions
- Roast the base ingredients: Ensure your dry coconut, white sesame seeds, peanuts, chana dal, and cumin seeds are properly dry-roasted in a pan on low heat without any oil.
- Combine everything: Transfer the roasted coconut into a mixer jar. Add the roasted sesame seeds, peanuts, and chana dal.
- Add spices: Put in the roasted cumin seeds, spicy red chilli powder, coriander powder, chaat masala, and salt. Finally, add the garlic cloves.
- Blend using pulse mode: Close the mixer jar. Grind the mixture using a pulse technique (start-stop-start-stop) for about 3 times.
- Check the texture: Do not over-grind. The Quick Dry Garlic Coconut Chutney Recipe should have a slightly coarse, dry texture.
- Store and serve: Transfer the prepared chutney to an airtight container. Your Quick Chutney Recipe is ready to eat!
