Name: Spicy Dry Garlic Chutney Recipe (Vegan & Gluten-Free)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 bulb Garlic (peeled, whole); 1/3 cup Coconut Flakes (dried, unsweetened); 1/3 cup Sesame Seeds; 1 tsp Coriander Seeds (whole); 2 tbsp Chili Powder (adjust to your spice preference, red); 1.5 tsp Salt (or to taste); 1/4 tsp Citric Acid (enhances flavor and preservation, optional); 1 tsp Oil (neutral oil like vegetable or canola)

Spicy Dry Garlic Chutney Recipe (Vegan & Gluten-Free)

linsy patel

UpdatedJuly, 2025

25 minutes

1057 reads

4.50 from 4 votes

Asian

About Spicy Dry Garlic Chutney Recipe (Vegan & Gluten-Free)

This fiery Dry Garlic Chutney is a staple in my kitchen, and I'm thrilled to finally share the recipe! Its bold, addictive flavor comes from a powerhouse blend of roasted garlic, coconut, sesame seeds, red chili powder, and coriander. Perfect as a condiment for chaat, a flavorful addition to curries, or a delicious side with dosas and idlis.

The enthusiastic response to my Methi na Dhebra recipe (which featured this chutney!) on Facebook inspired me to share this vibrant recipe with you all. It's surprisingly simple to make, yet delivers an unforgettable punch of flavor to any dish.

Get ready to elevate your snacks and meals with this easy-to-make, flavourful chutney – a delicious explosion for your taste buds!

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Recipe Time & More

Prep15

Cook10

Total25

Calories54 kcal

Serves

Served AsSnacks

Recipe TasteCrunchy Salty Spicy

Ingredients

Dry Roasting Ingredients

▢ 1 bulb Garlic peeled, whole
▢ 1/3 cup Coconut Flakes dried, unsweetened
▢ 1/3 cup Sesame Seeds
▢ 1 tsp Coriander Seeds whole

Spice Blend

▢ 2 tbsp Chili Powder adjust to your spice preference, red
▢ 1.5 tsp Salt or to taste
▢ 1/4 tsp Citric Acid enhances flavor and preservation, optional
▢ 1 tsp Oil neutral oil like vegetable or canola

Start Focussed Cooking Mode →

Instructions

Dry Roast the Ingredients

Dry roast the sesame seeds in a large pan over medium heat until fragrant. Set aside.
Add the coconut flakes and coriander seeds to the same pan and dry roast, stirring frequently, until lightly browned and fragrant. Be careful not to burn them.
Let the roasted ingredients cool completely.

Blend the Ingredients

Once cool, combine all the ingredients (roasted sesame seeds, coconut, coriander, garlic, red chili powder, salt, and citric acid) in a high-powered blender.
Blend until you achieve a coarse powder. No need to add water; keep it dry.

Store and Serve

Transfer the chutney to an airtight jar.
Store in a cool, dry place. It will last for several weeks.
Enjoy with your favorite dishes!

Recipe Notes

Expert Tips

For a smoother chutney, pulse the ingredients in the blender instead of blending continuously.
Adjust the amount of red chili powder according to your preference for spice level.
Toasting the spices enhances their aroma and flavor significantly. Don't skip this step!
Adding a pinch of sugar or jaggery can balance the flavors if you prefer a less intense heat.