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Indian chaat chutney recipe | chutneys for Indian street foods

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course chaat
Cuisine Indian
Servings 2 servings

Ingredients
 

For Tamarind Chutney -

  • 1 cup tamarind
  • 1 cup dates
  • 1/2 cup jaggery
  • 1 tsp black salt
  • 1 tsp roasted cumin powder
  • 1 tsp red chili powder
  • 1 tbsp. dry ginger powder

For Green Chutney

  • 1 cups fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • 1/2 inch ginger
  • 5-6 cloves of garlic
  • 2-3 nos green chilli
  • 4 nos Garlic cloves
  • 1/4 tsp Roasted cumin powder
  • 1 tsp Lemon juice
  • 1/2 tsp Chaat masala
  • 1 tsp Black salt
  • 1/4 tsp Sugar

For Red Garlic Chutney

  • 6-7 nos. dried red chili
  • 6-7 cloves of garlic
  • juice of half a lemon
  • 1/2 ' piece of ginger
  • salt to taste

Instructions

How to make Tamarind Chutney

  • Add dates, tamarind and jaggery in a pan along with 3 cup of water
  • Mix all the things and cook on medium heat for about 15-20 minutes or until dates and tamarind have softened.
  • Now in a mixture add 1 tsp red chilli powder, 1 tsp roasted cumin powder, 1 tsp rock salt, 1 tsp dry ginger powder, salt and mix well.
  • Let this mixture cool down a bit. Mix well and strain the mixture through a fine-mesh sieve.
  • Tamarind chutney is ready.

How to make Green Chutney -

  • Clean and wash coriander and mint leaves. Drain all the water well.
  • Now add 1 cup coriander leaves, 1/2 cup mint leaves, 2-3 nos green chilli, 1/2 inch ginger, 4 nos garlic cloves, 1/4 tsp roasted cumin powder, 1 tsp lemon juice, 1/2 tsp chaat masala,1 tsp black salt and 1/4 tsp sugar in mixture jar
  • Then add 2 ice cubes to grind chutney.
  • Now grind it and make smooth paste like texture.
  • Store the chutney clean glass or porcelain bottle.
  • This chutney can store in refrigerator for up to 3-4 days.

How to make Red Garlic Chutney -

  • Deseed dried red chilies.
  • Soak them in water for a minimum of 30 minutes.
  • Drain the chilies and add them in blender jar.
  • Also add garlic pods, lemon juice, salt and ginger to the blender jar.
  • Add water and blend until smooth.
  • Store the chutney clean glass or porcelain bottle.
  • This chutney can store in refrigerator for up to 10 days.

Notes

  • In green chutney use fresh coriander leaves and mint leaves. Then you can skip the use of garlic in this recipe but garlic balance the strong mint flavor.
  • In tamarind (imli) chutney you can use dates in this chutney to natural sweet flavor or you can use jaggery in place of sugar use.
  • In red garlic, chutney uses dry Kashmiri red chili of color and less spiciness in chutney. I deseeded the dry red chili for 30 for making it less spicy. You can also use peanuts while grounding the chutney.