Spicy Vada Pao Chutney | Spicy Garlic and Red chilly Chutney | Left over Vada Batter Chutney

We all love that spicy vada Pao and more soever the spicy red chutney. It adds a unique taste to the vada pao and leave your taste buds craving for more. There are many variations to this chutney and I make many different types of chutneys for vada pao, but this typical Spicy Vada Pao Chutney is unique in its taste. I also use this chutney as a side to a lot things as in omelette, use in savory pancakes when I don’t have the green coriander chutney or even in my Idli or Dosa. I just sprinkle it on the top and it acts sort of as an Idli Podi. This also goes well as a side with simple Dal and rice or even on a roti. I make this chutney in bulk whenever I make Vada Pao and then store in freezer. This stays good in fridge for 2 weeks but I simply put in freezer as it can be used for long and it really does not need defrosting as it is dry and in powder form.

It is made of just 3 or 4(if you want more spice) simple ingredients and guess what the ingredients are. Whenever we fry vada we have those Besan dropping in the oil (we call it churkat). I know one can munch on them as is and is difficult to save:-). But those little Besan bhajis or boondis or churkat or whatever you call is the key to making this. Obviously you won’t have enough so you need to make extra. So mix it along with garlic, whole red chilly’s and red chilly powder and it’s done. There is as such no measurement here, it depends on your taste of garlic and red chilly’s . Also the churkat has to be a bit more as that give the chutney its texture.

We are starting a new Blogging Marathon for the month of June 2018, where we a group of bloggers choose  a minimum of 2 different themes and blog for 3 continuous day in a week. I have participated in 4 different themes for this month and the theme for this week opted by me is Condiments. So this is my first post on condiment’s.

So here goes the recipe:

Ingredients

Preparation

• Save the Besan Bhajis/Boondis/Churkat or make them specially for this chutney as Boondis. (Homemade Boondis Recipe to be uploaded soon)

1. 1. Dry roast the Garlic and whole Red chilly’s.

1. 1. Once cooled, add them in mixer and grind to a semi coarse texture. Keep on turning in between as it will get stuck to the side of the jar.

1. Grind it depending on the texture required.
2. Serve it with Vada pao or use as a side to any dish.

Other Chutney Recipe’s on my blog:
Coconut Corainder Chutney
Green Coriander Chutney (No onion No Garlic)
Sonth using Gud (Imli Chutney using Jaggery/Gud)

Did you made our 2 different types of homemade pav:
Indian Pav/Dinner Rolls
67 percent Whole Wheat Pav/Dinner rolls

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89