This post is a compilation of recipes of all three chaat chutneys at one place for quick reference.
For individual recipes of chutneys with step by step photos and instructions click on the corresponding links below.
Also do check out my ragda and sev puri recipes below:-
Tamarind Chutney | Imli Chutney |Amtanichi Chutney
Course: CondimentsCuisine: IndianDifficulty: Medium10
minutes20
minutes30
minutesA sweet, sour, tangy Indian condiment/dip made using tamarind, dates, jaggery and different spice powders.
Ingredients
1 cup = 250 ml
1 tbsp = 15 ml
1 tsp = 5 ml
Tamarind – 1/2 cup or 50g
Dates – 1/2 cup or 50g
Jaggery – 3/4 cup or 100g
Water – 2 and 1/2 cups
Salt – a pinch
- Spice powders
Coriander powder – 1 tsp
Cumin (Jeera) powder – 1/2 tsp
Dry ginger powder (Sunth) – 1/4 tsp
Directions
- Deseed the tamarind and dates.
- Take tamarind, dates and jaggery in a wide pan. Add water and keep on the gas stove on low-medium flame.
- The tamarind and dates will turn soft after a couple of minutes and the jaggery will melt. Let the mixture boil on medium flame. The mixture will start thickening after some time.
- Once the mixture thickens add coriander powder, cumin (jeera) powder, dry ginger powder.
- Add salt and cook till everything blends very well. The mixture will become like a slurry.
- Blend this mixture in a mixie to a smooth paste.
- Store the tamarind chutney in a dry glass air-tight jar and refrigerate. To use – for chaats take the required amount of chutney and dilute with water to get the desired consistency. To use as a dip for samosas, kachoris use as it is without diluting.
Notes
- Preferably use fresh and light brown coloured tamarind. Aged tamarind is very dark in colour. It will yield a dark coloured chutney.
- Use tamarind which is clean, seedless and has less or no threads at all.
- You can substitute dates with raisins or skip them altogether. Just increase the quantity of jaggery.
- Depending on the quality of tamarind and dates more water may be required while cooking. Adjust accordingly.
- Also you can use sugar instead of jaggery. However, jaggery tastes best.
- The key to a good tamarind chutney is to balance all the flavours appropriately. Do not overdo any one flavour. For example, do not make the chutney too sweet or too tangy.
- Store the tamarind chutney in a dry glass air-tight jar and refrigerate. To use – for chaats take the required amount of chutney and dilute with water to get the desired consistency. To use as a dip for samosas, kachoris use as it is without diluting.
- This recipe can be halved or doubled.
Red Chutney | Red chilli garlic chutney for chaat
Course: Condiments, HomeCuisine: IndianDifficulty: Easy5
minutes10
minutesRed chutney is a spicy Indian condiment used in the preparations of chaat items like sev puri, bhel puri, ragda patties, dahi vada etc.
Ingredients
1 cup = 250 ml
1 tbsp = 15 ml
1 tsp = 5 ml
Red chilli powder – 1 tbsp
Garlic – 7-8 cloves
Sugar – 2 tbsps
Salt – 1/4 tsp
Water – 1/4 cup
Directions
- Take all the ingredients in a blender or grinder jar. Add water.
- Blend the ingredients to a smooth paste.
- Red chilli-garlic chutney is ready to use. Store it in a glass jar and refrigerate. It can be used for upto a month.
Notes
- Use Kashmiri chilli powder for a bright red colour
- Red chutney should be of dropping consistency but not too runny
- Do not store it in a plastic
Green chutney | Coriander mint chutney for chaats
Course: Condiments, HomeCuisine: IndianDifficulty: Very Easy1
cup15
minutes15
minutesGreen chutney is an Indian condiment used in flavouring of chaat recipes.
Ingredients
1 cup = 250 ml
Coriander – 2 cups
Mint leaves – 1 cup
Green chillies – 2 nos.
Salt – 1/4 tsp
Water – as required
Directions
- Wash the coriander, mint leaves and green chilli thoroughly under running water. This step is very essential since this is a no-cook recipe. There should be no dirt and mud particles.
- Take all the washed ingredients and salt in a blender jar.
- Add a little water. Grind all of the above to a smooth paste.
- Green chutney is ready. Add water to get the desired consistency. Store it in a glass jar and use it while preparing chaats.
Notes
- Use fresh coriander and mint leaves for a flavoursome chutney.
- Add water to get a medium dropping consistency. Do not make it too watery or runny. This will turn your chaat soggy.
- Store in a glass jar to retain freshness for longer.
- This chutney has a shelf life of about a week when refrigerated.
