How to make Chutney for Chaat and Sev Puri

Learn How to make Chutney for Chaat and Sev Puri at home with everyday ingredients and enjoy a variety of lip-smacking street food at home! These chutneys are mouthwatering and are a must for making any chaat 🙂

I’m a big fan of all kinds of delicious chaats. Just the thought of having Chaat makes my mouth water! Being from Mumbai, I’m constantly having street food and the spicier the better. Sev Puri, Bhelpuri, Ragda Pattice, etc. are my favorites. I guess everyone loves having these and won’t say no to a bite or two..hehe!!

Part of the reason why these Chaats taste so good are the Chutneys. Yes, tangy, spicy and sweet are the basic flavors that are a must for any Chaat. Beside these, Chaat masala is another important condiment that is generously sprinkled on the dishes right before serving them. I’ll definitely share the recipe for that too in the future 🙂

Basically, Tamarind chutney, Green chutney and Red Garlic chutney are the 3 types of chutneys used for making Chaat. Apart from these chutneys and the masala, a bit of chopped coriander along with a squirt of lemon juice completes a yummy Chaat. I’m sharing these quick and easy recipes today 🙂

We will begin now,

Tamarind Chutney –
Clean and soak the tamarind in some water for 2 hours. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
Heat a non stick pan. Add the tamarind pulp to the pan. Cook the pulp for 5 minutes, stirring all the while. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder. Also, add a pinch of hing (asafoetida).
Keep stirring while the pulp comes to a boil and thickens as the sugar melts. Add salt to taste at this point and mix well. Cook for another 5-8 minutes. Turn off the flame. Cool the chutney completely before storing in clean glass or porcelain bottle. This chutney can stored in refrigerator for up to a month.

Green Chutney –
Clean and wash coriander and mint leaves. Drain all the water well. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia. Add a tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.

Red Garlic Chutney –
Deseed and destem the dried red chilies. Soak them in warm water for a minimum of 30 minutes. Drain the chilies and add them in blender jar. Also add garlic pods, lemon juice, salt and ginger to the blender jar. Add 5-6 tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

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How to make Chutney for Chaat and Sev Puri

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Learn How to make Chutney for Chaat and Sev Puri at home with easy ingredients and enjoy a variety of lip-smacking street food at home!

Ingredients

For Tamarind Chutney -
• 1 cup tamarind
• 1/4 tsp salt
• 1 tsp roasted cumin powder
• 3/4 tsp red chili powder
• 8-9 tbsp. sugar (adjust as per your preference)
Green Chutney -
• 2 cups fresh coriander leaves
• 1/2 cup fresh mint leaves
• salt to taste
• 2 tbsp. Dalia (roasted split chick peas)
• 1' piece of ginger
• 5-6 cloves of garlic
• 2-3 nos. green chilly
Red Garlic Chutney -
• 12-15 nos. dried red chili
• 10 cloves of garlic
• juice of half a lemon
• 1/2' piece of ginger
• salt to taste

Instructions

Tamarind Chutney -
1. Clean and soak the tamarind in some water for 2 hours.
2. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
3. Heat a non stick pan. Add the tamarind pulp to the pan.
4. Cook the pulp for 5 minutes, stirring all the while.
5. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder.
6. Also, add a pinch of hing (asafoetida).
7. Keep stirring while the pulp comes to a boil and thickens as the sugar melts.
8. Add salt to taste at this point and mix well. Cook for another 5-8 minutes.
9. Turn off the flame.
10. Cool the chutney completely before storing in clean glass or porcelain bottle.
11. This chutney can stored in refrigerator for up to a month.
Green Chutney -
12. Clean and wash coriander and mint leaves. Drain all the water well.
13. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia.
14. Add a tbsp. or so of water and blend until smooth.
15. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.
Red Garlic Chutney -
16. Deseed and destem the dried red chilies.
17. Soak them in warm water for a minimum of 30 minutes.
18. Drain the chilies and add them in blender jar.
19. Also add garlic pods, lemon juice, salt and ginger to the blender jar. 
20. Add 5-6 tbsp. or so of water and blend until smooth.
21. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

Notes

Store these chutneys in clean and dry glass bottles or porcelain jars. Adjust the spiciness and the sweetness as per your preference. Do not keep a metal spoon in the jar with chutney as that will discolor the chutneys.

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Love,

Shreya 🙂

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