Chutney for Chaats / Chaat Chutneys
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 for chaats ready, then it is very easy to make all type of chaats at home. Infact part of the reason why these chaats are so good is because of these chutneys. Since this is a vacation time for children, instead of eating on the roadside, we can prepare at home which is obviously hygienic.Three types of chutneys that are required to make chaats areSpicy Chutney - made with garlic, red chilli and salt.Green Chutney - it has coriander and mint leaves along with other ingredients.Sweet Chutney - with tamarind, dates and jaggery.Check my other chutney recipes Ridgegourd chutneyWatermelon rind chutney
Equipment
- Pan
- Mixie
Ingredients
SPICY CHUTNEY
INGREDIENTS
- 1 cup Garlic
- 2 tsp Red Chilli powder
- 4 tbsp Cooking oil
- As req Salt
GREEN CHUTNEY
INGREDIENTS
- 1 bunch Coriander
- 1/2 bunch Mint leaves
- 1/2 no Raw Mango
- 3 nos Green Chillies
- a small piece Ginger
- 4 cloves Garlic
- As req Black Salt
SWEET CHUTNEY
INGREDIENTS
- 1 cup Dates
- lemon size Tamarind
- 1/2 cup Jaggery
- 2 tsp Red chilli powder
- 2 tsp Cumin seeds
- 2 tsp Fennel seeds
- 3 tbsp Oil
Instructions
SPICY CHUTNEY
- 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.
- Pour this chutney into a separate container and refrigerate it.
- This chutney stays for a week.
GREEN CHUTNEY
- Wash and remove the dirt in coriander and mint leaves. Chop them roughly.
- Chop the mango into big pieces.
- Add coriander leaves, mint leaves, garlic cloves, ginger, raw mango pieces.
- Add little water and grind everything together into a fine puree.
- Transfer it to a bow and add required amount of black salt into it. Mix well.
- Green chutney or Coriander chutney is ready.
- This chutney stays for 3 days.
SWEET CHUTNEY
- In a small vessel, add little water and in the same vessel add the tamarind and boil it well.
- Further extract juice from it and keep aside.
- In a pan, add enough water and then add seedless dates into it.
- Boil it and cook the dates well. The water will also be used to cook the dates.
- Allow it to cool and grind it to a fine puree.
- In a kadai, add the tamarind juice and boil it to get rid of the raw smell.
- When it is boiling, add the dates paste and mix well.
- At one stage, you can see the slurry or foam on the top. Remove it inorder to get a smooth, silky and shining chutney.
- After removing he slurry, add the jaggery into it.
- The chutney will thick as well as the light brown colour changes to reddish orange colour.
- In another pan, add oil and splutter cumin seeds, fennel seeds and add red chilli powder. Pour them into tamarind dates syrup.
- Cook everything for five more minutes.
- Sweet chutney is ready.
- Transfer the chutney into a container and refrigerate it. Use the chutney when required to make chaats.
- The shelf life of the chaat is for 3 months.
- Now the three types of chutneys for the chaats are ready.