Vadapav Ki Sukhi Chutney is a flavorful dry chutney that pairs perfectly with the iconic Indian street food, Vadapav. This chutney is made with a blend of garlic, red chilies, peanuts, dry coconut, sesame seeds, and salt, creating a spicy and nutty taste. It's a staple in Maharashtrian cuisine and adds a burst of flavor to your snacks.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Dry roast the garlic cloves until they turn golden and aromatic. Set aside.
Dry roast the red chilies and set aside.
Dry roast the peanuts, add in dry coconut, and sesame seeds. Roast them until they change color.
Allow all the roasted ingredients to cool completely.
Grind the roasted ingredients together with salt to form a coarse powder. Ensure the texture remains slightly grainy for the authentic chutney feel.
Store the chutney in an airtight container and use it as a flavorful accompaniment for Vadapav or other snacks.
Ensure all ingredients are roasted properly to enhance their flavors.
Cool the roasted ingredients completely before grinding to avoid moisture buildup.
Adjust the quantity of red chilies based on your spice preference.
Store the chutney in a dry, airtight container to maintain its freshness.
Can I use pre-roasted peanuts for this recipe?
Yes, you can use pre-roasted peanuts, but ensure they are unsalted for better control over the flavor.
How long can I store this chutney?
You can store this chutney in an airtight container for up to 2 weeks at room temperature.
Can I make this chutney less spicy?
Yes, reduce the quantity of red chilies to make the chutney less spicy.
What can I pair this chutney with?
This chutney pairs well with Vadapav, sandwiches, or even as a topping for rice and curries.
Can I skip sesame seeds in the recipe?
Yes, you can skip sesame seeds, but they add a nutty flavor and texture to the chutney.
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting
