Dry Coconut Chutney

The secret to authentic Maharashtrian cuisine: our Traditional Maharashtrian Dry Coconut Chutney. Experience bold, vibrant flavors with this classic blend of red chilies, dry coconut, and spices that adds a touch of magic to any dish. It’s the perfect condiment for vada pav, pakoras, samosas, paratha, and even jowar and bajra bhakri, and it lifts plain dal‑rice or khichdi with ease. Made with fresh, natural ingredients and no artificial colors, flavors, or preservatives. Prepared fresh to order for peak aroma, texture, and the true taste of Maharashtra.

Meet RASA Taste of the East Dry Coconut Chutney—an authentic Maharashtrian pantry staple that pairs roasted dry coconut with red chilies, garlic, and aromatic spices for deep, nutty warmth and a satisfying, savory kick. Made fresh to order with a clean‑label recipe, it’s a versatile, sprinkle‑style chutney that brightens everything from street‑food snacks to homestyle meals.

What makes it authentic

• Traditional roast‑and‑grind method for toasty coconut depth and balanced chili heat.

• Clean ingredients with no artificial colors, flavors, or preservatives.

• Small‑batch freshness for superior aroma, color, and consistent texture.

Flavor and texture

• Flavor: Toasty coconut richness, smokey chili heat, gentle garlic savor, and balanced salt.

• Texture: Dry, coarse crumb that clings to breads and snacks; perfect for sprinkling or mixing.

• Pairing profile: Adds warmth, umami, and gentle heat without overpowering.

How to use (quick ideas)

• Vada pav and kachchi dabeli: Use as the classic dry chutney layer or mix with oil/ghee.

• Bhakri and paratha: Sprinkle generously or blend with curd for a spreadable chutney.

• Pakoras, samosas, and sandwiches: Use as a dry sprinkle or mix with oil into a paste.

• Dal‑chawal and khichdi: Finish with a spoon for nutty warmth and color.

• Idli/dosa: Mix with sesame oil or ghee for an instant podi‑style dip.

Chef tips

• Combine 2 tsp chutney with 1–2 tsp hot oil or ghee to make a quick spread for pav or wraps.

• Stir into yogurt for a smoky‑nutty raita; add a squeeze of lime for brightness.

• Dust over roasted peanuts, chivda, or makhana for a high‑flavor snack.

Who it’s perfect for

• Fans of authentic Maharashtrian flavors and street‑style snacks.

• Busy home cooks who want instant depth without long prep.

• Gifting for food lovers who enjoy regional Indian staples.

FAQs

• Is it very spicy?
  Medium heat with toasty coconut depth; add oil/ghee or curd to mellow the spice.

• Any artificial additives?
  No artificial colors, flavors, or preservatives—clean, traditional preparation.

• How do I use the dry texture?
  Sprinkle directly, or mix with oil/ghee/curd to make a paste or dip.

• Best pairings?
  Vada pav, bhakri, paratha, pakoras, samosas, dal‑rice, khichdi, and sandwiches.

Storage instructions

• Once opened, keep airtight or refrigerate.

• Keep away from direct sunlight.

• Consume within 30 days from the date of manufacturing.

• Always use a clean, dry spoon.