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 2-3 green 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, and grind to a smooth paste, using minimal water as required. I used about 3 tablespoons water. Do not add too much water in one go, add a tablespoon at a time. Stays good for up to a week in the refrigerator. You can also make a large batch and freeze it in ice cubes. Once frozen, transfer to freezer bag. 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 of dalia 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. NOTES For more pics, you can check out the individual chutney posts 🙂
HOW TO MAKE CHAAT CHUTNEYS?
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook @ Aromaticessence Pinterest @ Aromatic Essence Instagram @ aromatic_essence77 Twitter @ freda_dias Regards, Freda
