Recipe for a Variety of Chutneys

Hot garlic chutney, Green mint chutney and sweet and sour chutney are a must while making chaat. One can make them in small batches and store them in the freezer compartment. Use as and when required. ❤️

Green chutney

  • A small bunch of coriander leaves
  • 5sprigs mint leaves
  • 10 green chillies
  • Juice of one lemon
  • 2 inch piece of ginger
  • Salt

Grind the above to a smooth paste.

Red chutney

  • 3 tbsps Everest tikhalal chilly powder
  • 8 garlic cloves
  • Salt

Grind all together to a smooth paste.

Sweet chutney

  • 5 dates
  • A tennis size ball of tamarind
  • Jaggery according to taste
  • Salt
  • 1 tsp roasted jeera powder

Soak the tamarind in hot water and extract pulp.
De seed the dates.
Grind the pulp along with the dates to a smooth paste.
Pour it into a vessel. Add jaggery and salt and boil till it becomes a litlle thick.
Add the roasted jeera powder, give one boil n switch off.

9 thoughts on “Recipe for a Variety of Chutneys

  1. Instead of chilly powder, using chilly paste made by grinding soaked guntur chillis, wud gv the red chutney a better consistency

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