How to make Vada Pav Chutney - Spicy and flavour coconut dry chutney that go very well with vadas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Scraped coconut (कसा हुआ नारियल), Dried red chillies (सूखी लाल मिर्च )

Cuisine : Maharashtrian

Course : Pickles, Jams and Chutneys

Vada Pav Chutney Recipe Card

Vada Pav Chutney

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

For more recipes related to Vada Pav Chutney checkout Coconut Achari Chutney. You can also find more Pickles, Jams and Chutneys recipes like Khatti Meethi Mango Chutney, Mix Vegetable Pickle, Kolmi Nu Khattu Mitthu Achaar, Roasted Pepper Chutney.

Prep Time : 0-5 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Vada Pav Chutney Recipe

  • Scraped coconut fresh 1 cup

  • Dried red chillies 2-3

  • Kashmiri red chillies 2-3

  • Garlic cloves 5-6

  • Tamarind lemon-size ball 1

  • Roasted peanuts 1 tablespoon

  • Sea salt to taste


Step 1

Dry roast coconut in a non-stick pan. Transfer it on a plate and set aside to cool at room temperature.

Step 2

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.

Step 3

Grind together roasted coconut, chillies, garlic cloves, tamarind, peanuts and sea salt to a coarse powder.

Step 4

Serve with vada pav.