Dry Red Garlic Chutney Recipe

Mumbai Vada Pav – Chutney

Chutney is an important part of Indian Cuisine. We have chutneys for Samosa, tikki, Dahi bhalla, chaat papdi, Pani Puri and etc. Chutney enhances the taste and aroma of the dish, be it dry, flowy, sour, sweet or spicy.

We are well aware of the dry garlic chutney served with Vada Pav. It a perfect blend of different ingredients that lends a powerful and handsome taste to the vada pav. I have a great recipe the packs the same flavor as the Mumbai style chutney.

Let’s get started!

Vada Pav Chutney Video Recipe and Text Recipe Below


  • 12-14 Garlic Cloves
  • 5-6 Dry Red Chili
  • 3 Tbsp Grated Dry Coconut
  • 3 Tbsp Roasted Peanuts
  • 1/2 Tbsp Cooking Oil
  • 1/2 Tbsp Sesame seeds
  • 1/2 Tbsp Red Chili Powder
  • 1 Tsp Coriander seeds
  • 1 Tsp Cumin seeds
  • Salt to Taste


  1. In a pan, heat oil and roast garlic cloves until they are light golden.
  2. Add dry red chilies and cook on low medium flame for a minute.
  3. Now add coriander seeds, cumin seeds, sesame seeds, roasted peanuts, grated coconut and mix all masalas well. On a low medium flame roast the ingredients for 1-2 minutes,
    You will observe the color has changed, so turn off the flame

Transfer the content to an airtight container and store it for 3-4 months.

Serve with vada pav, Samosa, kachori and you will be addicted to this Mumbai style vada pav masala. Do try this and it will be such a great add-on to your spice collection.

Post your thoughts on the recipe and also your valuable feedback.

Happy Cooking!


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