• 1 tablespoon peanuts
• 1/4 cup sesame seeds
• 2 dry Kashmiri red chilies
• 1 Teaspoon Kashmiri red chilies powder
• 1/3 cup desiccated coconut
• 4-5 garlic cloves
• 1 tsp salt adjust to taste

1. Roast 1 tablespoon of peanuts until it is golden. Remove from the pan. Keep it aside to cool.
2. Roast 1/4 cup sesame seeds until it is golden. Remove from the pan. Keep it aside to cool.
3. Roast 2 dry Kashmiri red chilies for 3 minutes. Remove from the pan and keep it aside to cool.
4. Roast 1/3 cup desiccated coconut until it is golden. Remove from the pan and keep it aside to cool.
5. Roast 4-5 garlic cloves until they are golden. Remove from the pan and keep it aside to cool.
6. Make sure to cool everything completely before grinding. 
7. First, grind the chilies. Then add the peanuts and grind. Add the sesame seeds and grind. Then, add the coconut and grind. Add salt to taste and garlic cloves. Grind. Add Kashmiri red chili powder to taste and grind again. Remove from the grinder jar. The dry chutney is ready to be used in the vada pav.
8. transfer to a dry bottle & cap tight. store in the fridge. will stay good for 1-2 months

Note: All roasting to be done on low heat & with continuous stirring

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