Samosa chutney recipe | khaman dhokla chutney recipe | how to make red and green chutney

Samosa imli red chutney and khaman dhokla chutney is an exciting side dish recipe served with samosa, kachori, khaman, and kandvi. You can make this in a small batch and store it in your refrigerator for later use as well. I personally liked its spicy taste and enjoyed some evening snacks.

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Recipe card for samosa & khaman chutney

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian
Servings 4 servings


For samosa chutney

  • 1 liter water
  • 400 grams sugar
  • 2 tbsp or 25gm tamarind
  • 1 tsp black salt
  • 2 tsp red chilli flakes
  • 2 tsp crushed coriander seeds
  • Pinch of red food color
  • 2 tbsp arrowroot powder

Khaman chutney

  • 100 grms khaman
  • 4-5 green chilli
  • 1 inch ginger
  • 1 tbsp sugar
  • Salt to taste
  • 1 tbsp lemon juice
  • 1 tbsp coriander leaves
  • ½ cup water


Samosa chutney

  • Heat water in a pan, add sugar, and cook till it completely dissolves.
  • Add tamarind and cook on medium-low flame till tamarind becomes soft.
  • Sieve the water.
  • Again add water into the pan, add black salt, red chili flakes, coarsely grinded coriander seeds, and a pinch of red food color.
  • Take an arrowroot powder in a bowl, add water, and make a lump-free mixture.
  • Add gradually into chutney and mix well. Chutney starts to thicken.
  • Switch off the gas and cool down the chutney completely.
  • Serve samosa chutney with samosa and kachori.

Khaman chutney

  • In a mixture jar, add khaman, green chili, ginger, salt, sugar, lemon juice, coriander leaves, and water. Grind it into a coarse paste.
  • Khaman chutney is ready to serve.


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