Teeka Chutney for Vada Pav is a wonderful spice mix made with a combination of roasted peanuts, sesame seeds, coconut powder, chopped garlic, green chillies and spices. It has an amazing spicy, garlicky and nutty flavour which is useful for spreading in vada pav, toasts, sandwiches etc.
Teeka chutney literally means a spicy dry spice mix powder which is a traditional Maharashtrian recipe especially available at most Mumbai street food stalls selling Vada Pav. This chutney is also popularly known as vada pav chutney. The vada pav or a small bread roll or bun is spread with this teeka chutney, sweet chutney and stuffed with batata masala and served hot.
This spicy, garlicky chutney can also be rolled with a plain chapatti or roti and eaten during snack time. This chutney is the most preferred accompaniment to Bhakri also. In Western India, especially in Maharashtra, dry chutneys are more popular as peanuts is available in abundance, hence the peanut chutney also known as shengdana chutney is very popular. In Southern India, the dry chutney podis (powder) like paruppu powder or kandi podi (lentil spiced powder), milagai podi or idli podi are commonly prepared at every home and eaten with soft steamy idlis or dosas.
Indian food is mostly rustic, simple and most Indian loves their piquant, sweet, tangy and spicy chutneys. In most interior villages of India, chutney is a must dish in everyday meals that is served as an accompaniment to the daily fare. In Maharashtra, some parts being arid and some coastal areas are famous for Malvani cuisine (fresh coconut-based hot and sour curries with fish and seafood) while the interiors have the more frugal, Vidharba cuisine which uses a lot of dry coconut. Groundnuts, sesame seeds, coconuts, dry red chillies, sugar or jaggery are important ingredients in the daily Kitchen chores. Peanuts and coconut are important ingredients as they are freely available. Apart from a handful of spices, peanuts, sesame seeds, coconut and garlic are the vital ingredients in preparing the Teekha chutney. Green chillies or red chillies are used for imparting their spicy flavour and taste.
Coconut is the fruit of coconut palm available in India, Malaysia, South America, Hawaii and many Pacific Islands. Dried, unsweetened coconut is made from the white meat of the coconut fruit and is a source of fat, dietary fiber and some vitamins and minerals. Dried coconut is commonly found grated and can be purchased year-round at most grocery stores. Dried coconut is naturally sweet with a mild yet distinctive flavour and is especially used in making a variety of chutneys, as topping, or added to curry dishes. Dry coconut imparts a nutty and oily taste to the chutney. Dried coconut is a good source of dietary fiber which is important for maintaining a healthy digestive tract and for controlling blood glucose and insulin concentrations after a meal.
Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halwa. Not only are sesame seeds a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fibre.
Garlic, since ages has been used as both food and medicine throughout many cultures. For garlic lovers, that’s good news; adding garlic to dishes can punch up the flavour. Garlic appears to be a miracle food to many as it contains the compound allicin which has anti-bacterial effects and helps reduce unhealthy fats and cholesterol. Just about any form of garlic offers dieters many benefits. If you enjoy the taste of garlic, use it liberally in your food. Garlic is great for your health.
Teeka chutney for vada pav is aptly a poor man’s breakfast, deep fried potato patties served between the pav smeared with an assortment of chutneys is just mouth-watering and delicious. This has being one dish which is relished by all sects of people at Mumbai. For all those who love garlic in any form, this chutney would do wonders to any recipe. Any dry chutney is of a big help as it’s easy to carry for lunch or picnics, spread over chapatis, breads etc (not messy). They are good to take as an accompaniment for any bread, roti, rice dish when you go traveling or for a picnic.
Peanuts are almost abundantly used in various forms in most Maharashtrian dishes mainly for its buttery and nutty taste. Peanuts can be added to healthy sautéed chicken and vegetables or salads to give a nice crunchiness to the dish. Peanuts are a very good source of mono-unsaturated fats, the type of fat that is emphasized in the heart-healthy Mediterranean diet. In addition to their monounsaturated fat content, peanuts feature an array of other nutrients that, in numerous studies, have been shown to promote heart health. Peanuts are good sources of vitamin E, niacin, folate, protein and manganese.
To prepare this spicy Teeka Chutney, firstly dry roast peanuts and sesame seeds separately and then add them into a blender to make a fine powder. Keep this aside. In a pan, heat very little oil. Add pinch of hing, chopped garlic, green chillies and sauté well. Add coconut powder and fry till they get slightly browned. Switch off the flame. Add chilli powder, cumin powder and mix well. Allow to cool and then add the roasted peanut and sesame seeds powder and mix well. Add salt to taste and keep stirring until all the ingredients are nicely mixed together. Sometimes the small pieces of fried vada batter is powdered and mixed into this chutney and served with vada pav.
To try this recipe, click on the below click and watch the making of this dish: