Dry roast the grated coconut in a pan at low to medium heat until it gets a slightly golden color and aromatic. Stir continuously to avoid it getting burnt. Once it is done, transfer it onto a plate.
In the same pan, dry roast the chilies till it has a slightly brown color.
Dry roast the coriander seeds, peanuts and sesame seeds separately at low to medium heat until it gets a slight golden color. Remove it in a bowl once its done.
Lastly, dry roast the garlic till light golden color in 2 tsp oil. Transfer it in a separate bowl. Turn off the heat. Let all ingredients cool down.
Grind chilies till it gets a smooth powder texture. Add garlic and grind it until it has a fine texture. Add coriander seeds, sesame seeds, salt, hing, tamarind, kashmiri red chili powder, and peanuts. Grind it till it gets a fine texture.
Transfer it in a bowl. Spicy and tasty dry coconut garlic chutney is ready to be served with vada pav.
This chutney can be stored up to 2-3 weeks in a airtight container in fridge. Enjoy delicious Mumbai street food vada pav with this chutney at home.