The semi-dried garlic peanut chutney is the soul of a good plate of vada pav. It is quite spicy and gives a good kick to the vada pav. This chutney and vada pav are pretty much inseparable. The chutney can be used with other meals/snacks as well. If refrigerated, It stays fresh for a few weeks.
2-3tablespoonsDeep fried besan droplets prepared when making vadaoptional
Instructions
Dry roast dried whole red chilies, sesame seeds, peanuts, coriander seeds, and garlic cloves individually. You may roast it separately or add each at different intervals as each one of these ingredients have different heating points. Keep these aside.
Once the roasted ingredients cool down, put it in a blender/food processor and add oil, salt to it. Blend it coarsely. The chutney should be more on the dry side. Add tamarind paste depending upon how much is needed to still leave the consistency on the dry side. Mix well.
If you have prepared the crunchy fried droplets using besan flour (mentioned in vada recipe), do add 2-3 tablespoons of that as well before grinding into chutney. This gives a nice crunchy, nutty flavor to the chutney