Chaat Chutneys

16 Oct

chaat_chutney
Red chutney, Green chutney and Tamarind chutney.

Chaat is a form of savory snacks generally served at road side carts or stalls in India. Chaat is generally served with various chutneys. Green chutney is made of fresh herbs like mint and cilantro leaves. Tamarind dates chutney is tart and sweet chutney made of tamarind pulp, dates or jaggery. Red chutney is spicy and hot which is made of dried red chiles and garlic cloves.
Makes: 1/2 – 1 Cup of Red chutney, Green chutney and Tamarind chutney

Ingredients:

Green Chutney:

Mint Leaves 1 1/2 Cups packed
Cilantro Leaves 2 Cups Packed
Garlic 2 Cloves (optional)
Green Chiles 3 – 4
Lemon Juice 1 tbsp
salt to taste

Tamarind Chutney:

Tamarind 4 inch Sized Ball
Pitted Dates 4 (optional)
Jaggery 1 inch Block
Ginger 1 inch Piece
Cumin Powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Salt to taste

Red Chutney:

Whole Red Chiles 6
Garlic 6 – 9 cloves
Salt to taste

Method of preparation:

Thoroughly clean and wash mint and cilantro leaves.
Remove any hard stalks and roughly chop both mint and cilantro leaves.
Remove stems, wash and roughly chop green chiles.
Peel and chop garlic cloves.
Grind all the green chutney ingredients into smooth paste adding enough water for the green chutney.

Soak tamarind in a cup of hot water and extract all the thick pulp.
Roughly chop the dates.
Peel and mash the ginger.
Heat half a cup of water in a sauce pot, add tamarind extract, dates, ginger and jaggery.
Cook till dates turn soft and jaggery dissolves.
Cool the tamarind mixture to room temperature.
Grind it along with cumin, red chile powder and salt into smooth paste.

Remove stems, break the red chiles and soak them in warm water for 10 – 15 minutes.
Peel and roughly chop the garlic cloves.
Grind soaked red chiles, garlic cloves and salt into smooth paste adding sufficient water for the red chutney.

Serve the red chutney, green chutney and tamarind chutney with the chaat or deep fried snacks or fritters.
Notes: Store tight these red chutney, green chutney and tamarind chutney in a jar and refrigerate for a week or two.

Suggestions:Make sure to adjust the consistency of the chutneys with more or less water.
Variations:Chaat masala and black salt is adding in chutneys according to preference.
Other Names:Chaat Chutney, Red chutney or Garlic Chutney or Lal Chutney, Hari Chutney or Green chutney or Cilantro Mint Chutney or Mint Coriander Chutney, Tamarind chutney or Tamarind Dates Chutney.

Advertisements

30 Responses to “Chaat Chutneys”

  1. rohini October 19, 2009 at 5:00 am #

    lovely receipes…..and easy to follow, thanks for helping us to learn good cooking……

  2. N. ANANTHA PADMANABHAN October 19, 2009 at 6:35 am #

    Thanks for this receipe to know the ingredients and quantity

  3. Raji October 20, 2009 at 9:53 am #

    @rohini thx for a beautiful comment.
    @N. ANANTHA PADMANABHAN glad it helped.

  4. hema October 28, 2009 at 6:07 am #

    thanx for u r help in preparing chutneys

  5. Raji November 4, 2009 at 12:14 pm #

    @hema u r welcome. thx for the comment.

  6. madhuri November 12, 2009 at 9:42 pm #

    hi raji gaaru… very happy n delighted to see ur website.. i am flyin to uk nxt yr… i m sure ur website ll help me a lot in cooking….u ve lovely n delicious recipes…thanku…

  7. alka desai December 27, 2009 at 10:54 pm #

    thnks great recipe intresting

  8. Raji January 25, 2010 at 9:05 pm #

    @madhuri thank you so much. glad u like the site. hope you are watching talimpu from UK.
    @alka desai thanks

  9. swarupa March 24, 2010 at 5:18 pm #

    your website is really awesome …Iam getting exactly what I want keep it up!
    thanks a lot,
    swaroopa

  10. anisa March 24, 2010 at 10:29 pm #

    very nice one

  11. anisa March 24, 2010 at 10:32 pm #

    life become very easy thank you.

  12. manahar lotia April 2, 2010 at 5:46 pm #

    an excellent web site for those are interested in varieties of food.

  13. vilekha June 1, 2010 at 6:24 am #

    hi raji,

    ur jst doing grt job…….and the way u r replying the msgs really appreciable……….ur web is truly south Indian…and ‘m thanking u for this…………….the recipes r very easy to learn and r really delicious…………

  14. balaraman s August 1, 2010 at 2:04 am #

    thanks
    very simple to understand and follow.

  15. Roshan October 20, 2010 at 6:32 am #

    Thanks for this site it is very useful. I can prepare items for my kids and they find them tasty and delicious without knowing what is put in and in the turn end up eating vegetables which they would have never lent. I prepared the cabbage paratha once and they turned unexceptionally delicious.

  16. jayasubha October 30, 2010 at 8:10 am #

    really i have been searching how to make these chutneys…. i used to peep inside the chaat shops to see how they prepare it…this site is been really really very useful to me

  17. madeeha March 25, 2011 at 7:08 am #

    hi im frm sri lanka can u add ingrediants pic

  18. preeti gore April 18, 2011 at 12:31 am #

    Hi. ALL Chatnis look perfect in colour.Only want to know for sweet chatni whether jeera should be roasted to make jeera powder. Will make some chaat over a chat this weekend.
    Preeti

  19. N. ANANTHAPADMANABHAN January 15, 2012 at 1:27 am #

    Already I have commented for this receipe. If you want thicker green chutney add some roasted peanuts

Trackbacks/Pingbacks

  1. Dahi Batata Puri » Talimpu - October 17, 2009

    […] &laquo Chaat Chutneys […]

  2. Easy Wheat Bread Cutlet » Talimpu - October 20, 2009

    […] the heat to medium and cook on both sides till golden brown. Serve easy wheat bread cutlet with chaat chutneys or tomato ketchup. Notes: Make sure to cook the bread cutlets on low flame for the insides to […]

  3. Bhel Puri » Talimpu - October 24, 2009

    […] Mashed boiled potato and chopped tomato are added to the base along with the chopped onion. Various chaat chutneys are used to flavor the bhel puri while mustard oil takes the bhel puri to a different level. Makes: […]

  4. Dahi Papdi Chaat » Talimpu - October 31, 2009

    […] / Papri 8 – 10 Potato 1 Small Cooked Chickpeas 2 – 3 tbsps Tamarind Chutney 1 tbsp Green Chutney 2 tbsps Garlic Chutney 1 tsp (optional) Plain Yogurt 4 tbsps Garam Masala 1/2 […]

  5. Sev Puri » Talimpu - November 11, 2009

    […] / Papri 8 – 10 Fine Sev 1 Cup Potato 1 Small Onion 1 Small Tamarind Chutney 1 tbsp Green Chutney 2 tbsps Garlic Chutney 1 tsp (optional) Garam Masala 1/2 tsp Roasted Cumin […]

  6. Batata Vada » Talimpu - November 16, 2009

    […] balls before dipping them into besan batter and deep frying. Batata vada is generally served with mint coriander chutney. Makes: around 8 Batata […]

  7. Cut Mirchi Bhaji » Talimpu - November 23, 2009

    […] green peppers 1 – 2 Besan 3/4 Cup Mint Coriander Chutney as required Onion 1 Small Roasted Peanuts 15 – 20 Red Chile Powder 1/2 tsp Cilantro few […]

  8. Wada Pav » Talimpu - December 17, 2009

    […] for Wada Pav 4 Wada for Wada Pav 4 Red Chutney 3 – 4 tsps Green Chutney 5 tsps Green Chiles 5 Salt to […]

  9. Potato Samosa with Whole Spices » Talimpu - November 4, 2010

    […] samosa onto absorbent paper and store tight for couple of weeks. Serve potato samosa with any of these chaat chutneys. Notes: Make sure to fry the samosa for a good amount of time on low – medium […]

  10. Fried Idli » Talimpu - December 2, 2010

    […] Idli 4 Chaat Masala Powder 1/2 tsp Mint Chutney 2 Tbsps Salt to taste Oil for Deep […]

  11. Quick Bread Sandwich » Talimpu - Indian Food Recipes - January 14, 2012

    […] Bread 4 Slices Tomato 2 Slices Onion 2 Slices Cilantro Chutney 2 Tbsps Salt to Taste Cilantro for Garnish Oil few […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: