Dry Garlic chutney for vada pav, or sukha lehsun chutney is a famous delicacy of Maharashtra. Any Vada pav is incomplete without this Dry Garlic Chutney. This spicy chutney is made of garlic and coconut and adds an amazing flavor to the vada pav. Any place selling Vada pav, Bhaij pav or kanda bhaji is sure to serve this garlic chutney.

It hardly takes 15 minutes to prepare this dry garlic chutney for vada pav. You can prepare and store it in the refrigerator, and it stays good upto weeks. I love to sprinkle this chutney on dosa, Idli and sandwiches. This one chutney can make any snack delicious. 

Sukha lehsun chutney is also an ideal accompaniment to Maharashtrian bhakri. Do let me know if you have tried it with any other recipe like a paratha, kulcha, or any rice recipe.

Dry Garlic Chutney

Various Types of Dry Chutneys.

Indian is a land of varied cuisines and Dry chutney is an integral part of every Indian meal. I am sure all of you must have enjoyed various types of dry chutneys with your regular meals. A Few dry chutneys that come to my mind while writing this blog about the garlic chutney for vada pav are Gunpowder which is an ideal accompaniment for Idli and Dosa.

Another famous south Indian dry chutney powder is Karuvaipulai podi or Curry leaf chutney, which goes well with rice and ghee. Peanut Dry Chutney and Roasted Gram Chutney are two other Dry chutneys that are famous for their flavors.

Metkut is another Maharashtrian Dry chutney powder made of pulses and fenugreek seeds. You can serve this dry chutney with rice and ghee.

Dry Garlic Chutney

Dry Garlic Chutney For Vada Pav

An ideal companion for your Vada Pav
Prep Time 10 minutes
Cook Time 5 minutes
Course Snack
Cuisine Indian, Maharashtrian
Servings 1 Jar


  • 15-20 Garlic Cloves
  • 1 tbsp Sesame seeds
  • 4 tbsp Desiccated coconut
  • 4 pc Dry red chilli (dry roasted)
  • 1 tsp Oil
  • 1 tsp Salt
  • 4 tbsp Namkeen Boondi


  • Keeping flame on low, heat some oil in a pan
  • Add 15-20 garlic cloves in the pan and saute them for 1-2 minutes.
  • After that ,Add Red chilies and saute them with the garlic.
  • Add a tablespoon of sesame seeds and saute them for 10-15 secs, till they splutter.
  • Switch off the flame of the gas.
  • Add approximately 4 tablespoons of dry desiccated coconut and mix them well with all the other ingredients.
  • Let the mixture cool well. Add the cooled mixture in a blender jar.
  • Add salt to taste and 4 tablespoons of namkeen boondi to it . ( Adding Boondi is optional, however adding it gives that additional flavour and texture to the chutney).
  • Grind it at intervals of 4 to 5 seconds or grind using the pulse option available in mixer.
  • If you grind it at a stretch, oils from the coconut will be released and the chutney will not remain dry.
  • Dry Garlic Chutney is ready. You can serve it with Vada pav or any other snack of your choice.
  • Store it and refrigerate in a dry glass container for future use.
Keyword dry garlic chutney, traditional
About the Author Sonia Gupta

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