Chaat Chutneys | Chutneys For Indian Chaat Snacks (2024)

The 3 essential chutneys i.e. Date-tamarind sweet chutney, coriander-mint green chutney & red chilli garlic chutneys are the most important elements in any Indian chaat snack. Basically, chaat is incomplete without these chutneys, it would be rather bland. Learn how to make all the three chaat chutneys in this handy post!

The array of different flavor explosions from a single bite of any chaat snack containing all these different chutneys is one of my favorite things on earth! Since I do not have the luxury of just stepping out of my building and finding a chaat vendor on the roadside, I make my own at home.

And it’s so much better, as I do not have to worry about the hygiene of the food. I made quite some chaat during my mom’s stay here with us and she thought it was better than the roadside ones! She’s a big die hard chaat fan too, in fact, that’s how I was introduced to chaat😀

The best part about stocking up on these chaat chutneys is the convenience it provides when it comes to making chaats. It helps satiate sudden chaat cravings that may pop up out of the blue, or simply enjoy any kind of chaat as a light meal like I do at times, with sev puri, ragda pattice to name a few!

I have shared each of the 3 chaat chutney recipes in a separate detailed post already. This post is just a compilation of finding all of them in one place in case you need it for easy reference.

1.SPICY RED CHILLI GARLIC CHUTNEY/RED CHUTNEY FOR CHAAT

INGREDIENTS

10 Kashmiri dry red chillies/1 tablespoon Kashmiri chilly powder

8 large garlic cloves / 16 small garlic cloves

1/2 tbsp lime juice

salt to taste

INSTRUCTIONS

• De-seed the Kashmiri chillies, also discard the stalk and inner membrane & soak it in 1 cup of hot water for about an hour. I sometimes soak it in normal water and leave it overnight.
• In your mixer/blender, add all the ingredients, blend to a smooth paste, using 1 tablespoon of purified/boiled water if needed. The chutney is ready. If using immediately, you can remove some chutney in a separate bowl, add little water for a dropping consistency. Store the remaining chutney in an airtight container in the refrigerator. Stays good for about a week when refrigerated.

2.CORIANDER-MINT GREEN CHUTNEY/GREEN CHUTNEY FOR CHAAT

INGREDIENTS

1 cup coriander leaves, washed well & tightly packed (I do like to use some portion of the stalks too)

1/2 cup mint leaves (discard stems), loosely packed

2-3green chillies, adjust as per desired heat

1/2 inch ginger

2-3 garlic cloves ( optional, add if you are not using the spicy red chutney)

1/4 tsp roasted cumin powder

1 tbsp lime juice/gooseberry sized ball of tamarind

1/2 tsp chaat masala

Salt/Black salt to taste

1/4 teaspoon of sugar (optional)

INSTRUCTIONS

• Add all the ingredients in the blender, andgrind to a smooth paste, using minimal water as required. I used about 3tablespoons water. Do not add too much water in one go, add a tablespoon at a time. Stays good for up to a weekin the refrigerator. You can also make a large batch and freeze it in ice cubes. Once frozen, transfer to freezerbag. Defrost frozen chutney cubes as required.
• Tip to retain the green color of the chutney by Chanda Advani, from my Facebook foodie group: Grind the chutney with ice cubes instead of water, the green color doesn’t change for days 🙂 Thanks Chanda di for the tip!
• For a thicker chutney, add some bread slices, or 2 tbsp ofdalia dal/cashew nuts.

3.DATE TAMARIND SWEET CHUTNEY FOR CHAAT

INGREDIENTS

1 cup dates, pitted & roughly chopped

1 cup tamarind, seeds removed * refer notes

1/2 cup jaggery * refer notes

1 tsp red chilli powder

1 tsp roasted cumin powder

1/2 tsp black salt

1 tsp dry ginger powder

salt to taste

3 cups water

INSTRUCTIONS

1.Add dates, tamarind, and jaggery in a pot along with 3 cups of water.

1. Bring this mixture to a boil, cook on medium heat for about 15-20 minutes or until dates and tamarind have softened. Stir in between. Alternatively, you may pressure cook to speed up the process. Add all the spices and salt to taste, continue to simmer for 10-15 more minutes.

2. Let this mixture cool down a bit. Mix well & strain the mixture through a fine-mesh sieve.

3. Transfer the remaining pulp left behind in the mesh to a blender along with 1/4 cup purified water, blend and strain the chutney in 3 batches as it will be difficult to strain this 2nd extract. Discard the extract left behind in the sieve. Keep scraping the bottom of the sieve with a clean spoon and transfer the pulp to the bowl containing the remaining chutney. If it’s a runny consistency, cook the chutneyfurther for a few minutes. If it’s too thick, add boiled water and adjust the consistency. (The consistency of my chutney was perfect with these proportions). Once it is cool completely, transfer to a sterilized glass container and store in the refrigerator.

NOTES

1. You may add up to 1 cup of jaggery if your dates are not very sweet.
2. Feel free to increase the tamarind if you want it tangier.
3. Adjust the quantity of spices as per your preference.

For more pics, you can check out the individual chutney posts 🙂

HOW TO MAKE CHAAT CHUTNEYS?

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Regards,

Freda

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