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Home » , , , , , , , » Three Chaat Chutneys: Mint Chutney, Sweet Chutney & Garlic Chutney in 20 Minutes

Three Chaat Chutneys: Mint Chutney, Sweet Chutney & Garlic Chutney in 20 Minutes

Written By Srimathi Mani on Wednesday, February 29, 2012 | 1:36 PM

A staple in my fridge these days are the three chutneys. We love chaat in our family and love to have pain puri and bhel anytime. Its very simple to make the chutney and store because it gives you the option to have chaat any time. The mint chutney is highly versatile. It helps out with making mint rice or when mixed with cream cheese it becomes a flavorful spread for sandwiches or wraps. Garlic Chutney is awesome as a base to make any Indian side dish that requires chillies and garlic. The sweet chutney can be used as a dip for samosa and chips. 

Mint Chutney:
Time: less than 5 minutes

Gadgets:
Blender
Cutting Board
Knife
Colander

Ingredients:
Cilantro - 2 big bunches cleaned
Mint - 1 bundle
Garlic - 1 pod
Green Chillies - 2 ( depending of the spice levels)
Salt
Ginger - 1 inch
Lemon Juice - 1/2 a lemon
Water - 2 tbsps

Preparation: 
Time: Less than 5 minutes.

1. Add the juice to the blender then the cilantro, mint chillies, garlic, ginger, salt and blend into smooth chutney. Add Water to pure it.
Note: The chutney will remain green and fresh because of the lemon juice.


Sweet Chutney:
Time:  15 minutes
Gadgets:
Blender
3 Saucepans
Colander
Measuring Spoons and Cups

Ingredients:                                         
Jaggery - 1 cup broken to smaller pieces
Water - Just enough to cover the jaggery
Tamarind - Lemon Size
Water - 2 cups
Dates - 1 cup
Water - enough to cover the dates
Cumin Powder - 1 tsp
Chilli Powder - 1/4 tsp
Salt - a little

Preparation:

1. Place all 3 saucepans on the stove. Add  broken pieces of Jaggery to one with enough water to cover it allow for the jaggery to dissolve.

2. In the second saucepan add 2 cups of water and the tamarind and allow for that to boil for 8 minutes to remove raw smell of tamarind. Using the colander strain the tamarind juice. Add the jaggery liquid. Allow it to boil on medium.
( Note: Make sure to filter the jaggery liquid because it might have some residue in the bottom of the liquid)

3. In the third saucepan add dates and water and allow for the dates to cook for 5 minutes. Cool and blend the dates. Add the dates paste to the jaggery and tamarind water . Add salt, chill powder, cumin seeds and allow it to simmer for 4 minutes.

4. Cool and store in airtight container in fridge or freezer.


                  Spicy Garlic Chutney:
                Time: less than 5 minutes

Gadgets:
Blender
Ingredients:
Garlic - 5 Pods
Salt
Dry Red Chillies - 4 ( add more if you like spice or if the chilli is not very spicy)
Sugar - a pinch

Preparation:
Time: less than 5 minutes
1. Add all the ingredients to the blender and make a smooth chutney. Store in airtight containers in the fridge or freezer.








13 comments:

  1. Very delicious chutneys,three in one..wonderful!!

    Please link your entries to EP Series-Cilantro & Cumin Event
    Inviting Hosts for EP Series-Herbs & Spices

    ReplyDelete
  2. Chutneys look so colorful, btw Srimathi, I got patra leaves in the vegetable section of the Indian grocery store in New Jersey..

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  3. WOW! colourful and flavourful chat chutneys, srimathi! I have never ever thought of making them at home. just go next street and eat them right away!.. Nice recipes! should try making at least once!

    Thanks for the encouraging comment about the radish greens, girl! You propel me to make a 'Garden Show Off ' post :D..
    hugs!

    ReplyDelete
  4. A lovely and helpful post. Thanx for sharing..

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  5. Wow looks tangy and yummy, I love to spread it for bread too :)

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  6. All the three chutneys look very inviting! Now you made me want some chaat and it is just early morning here :-)

    ReplyDelete
  7. very nice and looking so yummy chutney.......

    ReplyDelete
  8. very nice and looking so yummy chutneys dear......

    ReplyDelete
  9. Hi
    all the recipes r very simple. i would like to know their shelf life please.
    Mini

    ReplyDelete
  10. I usually freeze half what I make and the other half I keep in air tight glass containers in the coldest part of the fridge. Of all the chutneys the sweet will last a long time. The mint needs to be used up because there is water in the chutney. The garlic stays 3 weeks for me. I don't make too much of the garlic chutney as you need very little. Also I use them up fast in my household so I keep making them every time I run out of these chutneys. I have also seen some people make the chutney very thick and store them in ice trays, cover and freeze them. When needed they thaw and use. I hope I have answered your question.

    ReplyDelete
  11. hi
    thanks for the reply. would make them for sure.
    Mini

    ReplyDelete
  12. I making dabeli and needed the chutney recipes. thanks for the recipe.

    ReplyDelete

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