Dry chutney for vada pav in 5 minutes
Tangy, spicy dry chutney that goes perfectly well with Mumbai street style vada pav and in less than 5 minutes!
Share on pinterest
Pinterest
Share on facebook
Share
Share on email
Email
If you have liked my cheat’s version so far (ricotta from paneer or malai kulfi), then you will surely love this one too! Tangy, spicy and a perfect dry chutney to accompany Mumbai street style vada pav. Super easy with only 6 ingredients and under 5 minutes! After all, it is a cheat’s version isn’t it?
Few years ago, I had participated in a Christmas fair whereby home chefs were requested to put up their signature dishes. My contribution was sev puri and vada pav and oh boy! It sold like hot cakes and I had so many people ask me recipe for the vada pav chutney! Many of them even took second and third helping of the chutney, it is that addictive.
Though my version of this chutney is the cheat’s version, the actual chutney as I was once told by a friendly vada pav hawker is made out of ‘mamri’ (the bits of the chickpea flour dough that falls in the hot oil while adding vada to the oil for frying). Important not to let an ingredient go to waste, this mamri is then pounded with the masalas to convert it in a dry spicy chutney. How clever is that??
Most often as I bake the vadas, I rarely have any ‘mamri’ to make chutney with. So, the next best option is to buy a pack of salty boondi or a bhujia/sev and work magic with it. Convenient, quick and delicious!
Do try and let me know your feedback. It would be wonderful to know that the recipe worked for you too!
Recipe Card
Dry chutney for vada pav in 5 minutes
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Indian
PREP TIME
5 minutes
COOK TIME
0 minutes
SERVINGS
makes 1 cup
Author: Hema B Kathrani | Cuisine: Indian | Category: Accompaniments
Prep Time: 5 minutes | Cook Time: 0 minutes | Servings: makes 1 cup
Tangy, spicy dry chutney that goes perfectly well with Mumbai street style vada pav and in less than 5 minutes!
Ingredients
- 1 cup salty boondi or plain bhujia/sev *see notes
- ½ inch ginger
- 3 green chilies
- 3 garlic cloves
- 1 tsp kashmiri red chili powder
- ½ tsp aamchur (dry mango) powder
- Salt to taste
Method
- Combine ginger, chilies, garlic in a grinder to make a paste.
- Add boondi/bhujia and pulse the mix until it combines well.
- Add kashmiri red chili powder and aamchur powder to the mix for another quick pulse.
- Adjust the salt if needed.
- Remove from the grinder into a bowl.
- Generously sprinkle on the vada and enjoy!
Notes
- Boondi and bhujia is a fried snack made out of chickpea flour. For this chutney, you can either use the plain or the spicy version. Adjust the spice level if you use the spicy one.
- Be careful while adding salt in this chutney as the boondi/bhujia are salty in itself.
- You can adjust the seasoning to your liking. To make it spicier, add extra red chili powder and an additional green chili.
- This chutney stays in the fridge for 4-5 days.
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
Share on pinterest
Pinterest
Share on facebook
Share
Share on email
Email
Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
to share your creation😊 It would make my day!
2 thoughts on “Dry chutney for vada pav in 5 minutes”
How long does this last if kept in freezer?
It can be easily stay in the freezer for up to a month. If you make it in bulk, divide the chutney in smaller containers and defrost one at a time.