Chutney is a kind of sauce and is an indespensable part of Indian cuisine. Be it simple dal rice or exotic kulcha chole, chutney is necessary with every Indian meal. And when we talk about chaat, we don’t need chuntey, we need chutneys. Here are recipes for chutneys that will take your chaat to another level. Green chutney is the spicy and tangy one, tamarind chuntey is the sweet chutney and garlic chutney is smooth and introduces a distinct flavour to chaat.
Green chutney calls for coriander and to add the zing jaljeera is added which is so apt for chaats.
Tamarind chutney calls for seedless tamarind. I have added jaggery to make its sweet version. Apart from that few spices add awesome flavours to this chuntey.
Garlic chutney was an experiment that went great. Generally whole dried red chillies are used to make garlic chutney. I was short of them and so I used Kashmiri red chilli powder and I got gorgeous garlic chilli chutney in no time and with no efforts.
1. Add 20 garlic cloves in a grinder jar.
2. Add 1 tbsp Kashmiri red chili powder.
3. Add salt to taste.
4. Add juice of 1/2 lemon.
5. Add 1/3 cup water.
6. Grind to smooth paste.
7. Bon Appetit! Add garlic chutney to bhelpuri and other chaats.
1. Add 1 small bunch of washed and chopped coriander leaves, 1 green chili, 2 tbsp jaljeera, salt to taste and lemon juice.
2. Add ice water as required.
3. Grind to make smooth paste.
4. Bon Appetit! Serve green chuntey with samosa chaat.
1. In a pan, add 2 cups water and 1 cup sugar.
2. Add 1/4 cup tamarind (imli).
3. Stir and cook.
4. Cook it till tamarind is soft and sugar dissolves.
5. Strain the pulp.
6. Add 1 tbsp roasted cumin seeds (coarsely crushed).
7. Add 1/2 tsp red chili flakes and cook for 5-7 minutes.
8. Add mix of 1 tbsp cornflour and 2 tbsp water and mix well and cook for 5-6 minutes.
9. Bon Appetit! Serve tamarind chutney with aloo tikki chaat.
PREP TIME 15 minutes
COOK TIME 10 minutes
TOTAL TIME 25 minutes
• 20 garlic cloves (lehsun ki kaliyan), peeled
• 1 tbsp kashmiri red chili powder
• 1/3 cup water
• salt to taste
• juice of 1/2 lemon
1. Add 20 garlic cloves in a grinder jar.
2. Add 1 tbsp Kashmiri red chili powder.
3. Add salt to taste.
4. Add juice of 1/2 lemon.
5. Add 1/3 cup water.
6. Grind to smooth paste.
7. Bon Appétit! Add garlic chutney to bhelpuri and other chaats.
• 1 small bunch of coriander
• 1 hot green chili
• 2 tsp jaljeera
• juice of 1/2 lemon
• ice water as required
• salt to taste
1. Add 1 small bunch of washed and chopped coriander leaves, 1 green chili, 2 tbsp jaljeera, salt to taste and lemon juice.
2. Add ice water as required.
3. Grind to make smooth paste.
4. Bon Appétit! Serve green chuntey with samosa chaat.
• 2 cups water
• 1 cup sugar
• 1/4 cup deseeded tamarind (imli)
• salt to taste
• 1/2 tsp chili flakes
• 1 tbsp corn flour
• 2 tbsp water (for slurry)
• 1 tbsp roasted cumin seeds (jeera)
1. In a pan, add 2 cups water and 1 cup sugar.
2. Add 1/4 cup tamarind (imli).
3. Stir and cook.
4. Cook it till tamarind is soft and sugar dissolves.
5. Strain the pulp.
6. Transfer the pulp in a pan and add salt to taste.
7. Add 1 tbsp roasted cumin seeds (coarsely crushed).
8. Add 1/2 tsp red chili flakes and cook for 5-7 minutes.
9. Add mix of 1 tbsp cornflour and 2 tbsp water and mix well and cook for 5-6 minutes.
10. Bon Appétit! Serve tamarind chutney with aloo tikki chaat.
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Visitor Rating: 5 Stars
thanx
Hi, I love your recipes! Could you tell me how long you can keep the chutneys in the fridge if I use a sterilized jar?
Thank you and warm wishes
Jacqui
nearly a month