Chaat Chutney recipe / How to make chutney for chaat, the most needed recipe for any chaat items, without this chutney none of the chaat / street foods can be made. It simply takes a 45 minutes of work, there is no long list of ingredients too and if once prepared, it can be refrigerated and used whenever needed. Both these chutneys has a tongue smacking taste and it can be used as a dip with french fries, mini onion samosa, paneer tikka, gobi manchurian dry too….
Chaat Chutney recipe / How to make chutney for chaat, the most needed recipe for any chaat items and it simply takes a 45 minutes of work. Without this chutney, none of the chaat / street foods can be made.
- 1/4 Cup Coriander Leaves
- 1/4 Cup Mint Leaves
- 1 Green Chilli
- 1" Piece Ginger
- 1 Pinch Turmeric Powder
- 2 Pinch Black Salt
- 1/4 tsp Chaat Masala Powder
- Salt As Required
- 1 tsp Lemon Juice
- 1/4 Cup Tamarind
- 1/4 Cup Dates
- 1/4 Cup Jaggery
- 1 tsp Red Chilli Powder
- 1/2 tsp Jeera Powder
- 2 Pinch Black Salt
- 1 Cup Water
Clean coriander leaves and mint leaves. Chop ginger, slit green chilli, measure and keep all the other dry ingredients by side. To a mixer, add coriander leaves, mint leaves, green chilli and ginger.
Pour very little water, add turmeric powder and grind it to a smooth paste.
Then add chaat masala powder, black salt and grind it again. Finally squeeze lemon juice and mix well. Transfer it to a clean container and refrigerate it.
First measure and keep all the ingredients ready. Use seedless dates and remove all the fibre from the tamarind. To a vessel, add tamarind, dates and pour 1 cup of water.
Pressure cook for 2 whistles. To a pan / kadai, add the pressure cooked tamarind, dates and jaggery. Stir for 2 minutes in low flame, till the jaggery dissolves completely.
Then add red chilli powder, jeera powder and black salt. Mix everything well and cook in low flame for 1 minute. Allow it to cool.
To a mixer,add the tamarind - dates mixture and grind it to a smooth paste. Strain the grounded mixture to remove the pulp. Transfer the chutney to a clean container and store it in a dry place.
Use this chaat chutney recipe as a dip for cabbage pakora.
For the Green Chutney
1. Use fresh coriander and mint leaves for nice colour and taste.
2. Ensure there is no mud or stem part in the leaves.
3. Ginger can be replaced with 2 garlic pods, but don’t use ginger and garlic at the same time.
4. Adjust green chilli as per spice level required for this chaat chutney recipe.
5. Addition of turmeric powder is optional, but it helps to give nice green colour.
6. Adjust lemon juice as per tangy and sour taste preferred.
7. Lemon juice can be replaced with vinegar too. But use either one atleast, as it helps to increase the shelf life of the chutney.
8. Shelf life of this green chutney is 2 to 3 days under refrigeration.
For the Sweet Chutney Recipe
1. Use seedless dates and remove all the fibre from tamarind, before pressure cooking.
2. Chilli powder can be replaced with 2 red chilli. If using red chilli, pressure cook along with dates and tamarind.
3. Even 1/2 tsp of dry ginger powder can be used, for more flavour and digestion.
4. Strain the chutney at last perfectly, as it may contain impurities from jaggery, fibre from tamarind (by chance).
5. This chutney will be thick after grinding, store it as it is. Add water just before using to dilute, else it gets spoiled quickly.
6. Shelf life of this chutney is 1 month under refrigeration.