Three Indian Chutneys
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4.8
33 reviews
Excellent
Three Indian Chutneys
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You will find these 3 basic Indian chutney recipes used in chaats or as a dipping sauces at most Indian restaurants. Learn how to make and store them easily, so you can have them ready for your chaat cravings!
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Ingredients
Tamarind Chutney
- 1 cup tamarind Imli seedless
- 1 cup dates pitted, ~10 if using Medjool dates
- 1 cup jaggery powdered
- 3 cup water
- 1 teaspoon Ground Cumin (Jeera powder) Jeera powder
- 1 teaspoon ginger powder
- 1 teaspoon Red Chili powder (Mirchi powder) Mirchi powder adjust to taste (optional)
- 1 teaspoon Black salt (kala namak) or Salt
Mint Cilantro Chutney
- 2 cups cilantro leaves Dhaniya packed, hard stems removed, washed and roughly chopped
- 1 cup mint leaves Pudhina packed, stems removed, washed
- 2 green chili pepper I used thai, adjust to taste
- 1 " inch ginger grated
- 3 cloves garlic
- 2 teaspoon roasted cumin powder
- 1 teaspoon salt you can also use black salt, adjust to taste
- 1 teaspoon sugar optional, adjust to taste
- 1 tablespoon lime juice or Tamarind juice
- ½ cup water
Chili Garlic Chutney
- 10 Dried Red Chili Whole Kashmiri chili prefered
- 1 cup water for soaking chili
- 10 cloves garlic peeled
- ¼ tablespoon salt
- ½ cup water for blending
Instructions
Tamarind Chutney
- Add tamarind, dates, jaggery and water to a pot.
- Bring to a boil and cook on medium heat for 15-20 minutes until the tamarind and dates have softened. You can also pressure cook on high pressure for 10 minutes.
- Let the mixture cool a bit. Then stir well and mash using a masher. You can also blend if the tamarind is completely seedless.
- Place a mesh strainer over a bowl. Work in batches to stain the tamarind date pulp. Press with the back of a spoon or with clean hands (if it is cool enough to handle).
- Add the ginger, cumin, red chili powder and black salt to the strained chutney. Stir it well.
- Transfer chutney to a clean glass air tight jar and store in the refrigerator. This chutney stays well in refrigerator for up to a month.
Mint Cilantro Chutney
- Add all the ingredients to the blender.
- Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste. You might have to stop and stir the ingredients couple of times.
- Chutney is ready. Enjoy right away or freeze for later.
Chili Garlic Chutney
- Start by removing the stem of the dry kashmiri red chilies. Then soak them in hot water for about half hour before you start making this chutney. Make sure there just enough water to cover the chilis completely.
- Later drain the water using a strainer.
- Then combine the peeled garlic cloves and the chilis along with salt and water in a blender.
- Blend them smoothly. Don’t add too much water to this chutney as it would thin out its consistency.
- Enjoy with chaat recipes.
Equipments used:
Notes
- How to store:
- Tamarind Chutney: Stores well in the refrigerator for a month.
- Green Chutney: Store in refrigerator up to 4 days in an air tight container. You can also store in small containers or ice cube trays in the freezer. Defrost one at a time in the refrigerator and enjoy.
- Chili Garlic Chutney: You can store in an air-tight container. It has a great shelf life when refrigerated for up to 3 weeks.
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User Reviews
Overall Rating
4.8
33 reviews
Excellent
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