Vada Pav Chutney Spicy and flavour coconut dry chutney that go very well with vadas. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Mar 2019 in Recipes Course New Update Advertisment Main Ingredients Scraped coconut, Dried red chillies Cuisine Maharashtrian Course Pickles, Jams and Chutneys Prep Time 0-5 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Vada Pav Chutney 1 cup Scraped coconut fresh 2-3 Dried red chillies 2-3 Kashmiri red chillies 5-6 Garlic cloves 1 Tamarind lemon-size ball 1 tablespoon Roasted peanuts to taste Sea salt Method Dry roast coconut in a non-stick pan. Transfer it on a plate and set aside to cool at room temperature. Remove stems of dried red chillies and Kashmiri red chilies and dry roast in a non-stick pan on low heat for 2-3 minutes. Switch off heat and transfer on a plate to cool. Grind together roasted coconut, chillies, garlic cloves, tamarind, peanuts and sea salt to a coarse powder. Serve with vada pav. #Dried red chillies #Garlic cloves #Kashmiri red chillies #Roasted peanuts #Scraped coconut #Sea salt #Tamarind Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article