Chutneys for Chaats

Chaats are the savoury snacks served on the road side and is liked by people of all ages.  Whether it is Bhel puri, Dahi puri, Papdi chaat, Pav Bhaji or any other chaat, you need three chutneys as a basic ingredient. If you keep these chutneys ready, then it is very easy to make all type of chaats at home. Since this is a vacation time for children, instead of eating on the roadside, we can prepare at home which is obviously hygienic. So here are the three chutneys- Spicy chutney, Green chutney and Sweet chutney for the chaats.




Garlic – 1 cup

Red Chilli powder – 1 tbsp

   Cooking oil – 2 tbsp

Salt – To taste


  • Separate the Garlic into individual cloves and remove the skin.
  • Grind them into a fine paste.
  • In a kadai, add oil and saute the ground garlic paste.
  • When the oil separates, add the red chilli powder, salt and mix well.
  • The hot and spicy chutney for chat is ready.



Coriander – 1 bunch

Mint leaves – 1/2 bunch

Raw Mango – 1/2

Green Chillies – 6

Ginger – 1 inch size

Garlic – 1

Salt – To Taste


  • Wash and remove the dirt in coriander and mint leaves. Chop them roughly.
  • Chop the mango into big pieces.
  • Grind all the above ingredients together.
  • Green chutney or Coriander chutney is ready.



Dates – 2 cups

Tamarind – Lemon size

Jaggery – 1 handful

Red chilli powder – 2 tsp

Cumin seeds – 2tsp



  • Pressure cook the tamarind and dates.
  • Grind the dates into a fine paste.
  • Extract juice from tamarind.
  • In a kadai, allow the tamarind juice to cook until the raw smell goes off.
  • Now add the dates paste, jaggery and mix them well. The light brown colour changes to reddish orange colour.
  • In another pan, add oil and splutter cumin seeds and add red chilli powder. Pour them into tamarind dates syrup.
  • Cook everything for five more minutes.
  • Sweet chutney is ready.

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Chinna Vengaya thokku

Chinna Vengayam in tamil means shallots.  Shallots have better nutrient profile than onions. They are rich in anti-oxidants, iron, vitamins, minerals. Shallots contain iron, a nutrient your red blood cells need to function. Consuming iron helps your body produce enough hemoglobin to support red blood cell function. Iron also plays a role in your metabolism, facilitates brain function and keeps your tissues strong by helping you produce collagen. Also it is very good to include it during summer. During summer we can keep one shallot in our pocket or purse. It helps in combating the heat in summer. So it is advisable to consume more shallots during summer. Already I have posted Vengaya thogayal made with onions. And now I am going to use shallots. I got this recipe from my mom. She makes very tasty thokku. The main job is to peel the skin and rest can be made in a jiffy. It is the best side dish that can be taken for travel.



Shallots –  1 cup

Red chilli – 3

Tamarind – Turkey berry size

Jaggery –  A small piece

Gingelley oil – 2 tbsp

Salt – To taste

  • Soak the shallots in water for atleast an hour. This will help to peel the skin easily.
  • Peel the skin thoroughly and if necessary cut it into half.


  • In a kadai, add gingelley oil and saute the shallots until they become glassy.
  • Allow it to cool.


  • Then grind the shallots with red chilli, jaggery, tamarind and salt.
  • Again add oil in a kadai and saute the ground paste.
  • The colour of the paste turns from light brown to reddish orange colour.
  • Turn of the stove when the oil separates.
  • You can serve this as a side dish for roti, idli and dosai.


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Kara chutney

Kara chutney as the name indicates is a spicy tangy tomato chutney that is used as a side dish for dosai, uththappam and idli. Whenever we go to the hotel and order for any type of dosai, they serve it with sambar, white chutney(Coconut chutney), green chutney(Coriander and mint chutney), red chutney(kara chutney). Though red chutney is my favourite, I donot know the name of the recipe. Later when I went to my friend’s house they served me the dosai with this chutney. It was then I came to know the name of that recipe. It is very spicy and a good combination for dosai and idli. Later we made in my home and my family started liking it. After I got married, I was missing all the chutneys. I was making only sambar and dosai milagai podi as a side dish for dosai and idli since my husband was used to it from his childhood. But one day I decided to make him to taste it with dosai.  He not only liked it but also had one extra dosaiDSC00555


Tomatoes – 2

Onion – 4

Garlic – 2 cloves

Red chilli – 5-6

Tamarind –  A small piece

Jaggery  -small piece

Salt – To taste

For Seasoning


Mustard seeds-  1/2 tsp


  • Cut the tomatoes and onions into big cubes.
  • In a kadai, heat oil and saute the tamarind and red chilli. After two minutes add the sliced onion, garlic, tomatoes and saute until the tomatoes become tender and the onion becomes translucent.
  • Now turn off the stove and allow it to cool.
  • Add jaggery and grind everything in a mixie with salt.
  • Once again add oil in a kadai and splutter mustard seeds. Once they crack, add the ground paste and saute until the oil separates.
  • Serve it as a side dish for chappathi, idli and dosai.
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Chambakka thogayal

Chambakka, a bell-shaped fruit that can be called with many names.We have this tree in our backyard. To see the red fruits with green leaves is a very good sight-seeing for me.This has got a lot of health benefits. You can make a lot of recipes out of this and today I am going to give you the recipe for chambakka thogayal.



Chambakka -1 cup

Coconut – 1/2 cup

Curry leaves – few

Green chilli – 3

Salt – As per taste

Oil – 1 tbsp

For tempering

Oil – 1 tsp

Mustard seeds – 1 tsp


  • Wask the chambakka and remove the seeds. Cut it into small pieces.
  • Add oil in a kadai and then add the chopped chambakka. Saute it well so that the raw taste will disappear.
  • Then add green chilli and saute it for two minutes.
  • Grind the ingredients with salt, grated coconut, curry leaves. Sprinkle little water to blend it well.
  • Then add oil and splutter mustard seeds.
  • You can mix this with rice or can be used as a side dish for dosai and chappathi.


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Vengaya thogayal

Vengayam in tamil means onion and thogayal means a thick chutney. I learnt this recipe from my mom. Though this is not a regular side dish to be made at home, it occupies a space in our bag whenever we go out for a picnic. This is a very simple and easy recipe. I love this a lot when served with hot idli and chappathi.



Onions – 4

Urad dhal – 1/2 cup

Red chillies – 6

Tamarind – A small lemon size


Salt- To taste

For seasoning


Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Red chilli – 1


  • Wash and peel the outer skin of the onions.
  • Chop it into pieces(There is no need of chopping it to very small pieces since we are going to grind it).
  • In a pan, add oil and saute the urad dhal and red chillies.
  • Once they turn brown add the chopped onions and saute well. Allow it to turn golden brown.
  • Allow it to cool down for five minutes.
  • Now grind the onions, red chillies and urad dhal along with the tamarind. Donot grind it to a smooth paste. So that you can feel the presence of onions.
  • Now in a kadai, add oil and splutter mustard seeds. once they crack, add the urad dhal and saute until they turn light brown. Finally add the red chilli and temper it on the ground thogayal.
  • This gravy goes best with idli, dosai and chappathi.

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