3 Must Have Chutneys for Ramzan

Ramzan Mubarik! It feels so great to be blessed with another month of Ramzan this year, an entire month of blessings, preparations for Roza (Fasting) and of course Food (both Suhoor and Iftar). No Iftar (meal for breaking the fast at Maghrib prayers) is complete without Chaat on the Iftaar table and no Chaat is complete without at least one or two chutneys in it. Here are the 3 Must Have Chutneys for Ramzan

Chutney is a flavor-enhancer for any Chaat or other fried items like pakora, samosay, kachori etc. It may vary in texture – can be sweet or spicy, smooth or chunky and generally includes a combination of vegetables, fruits or herbs.


This Chutney goes with all types of chaats and other deep-fried snacks likes samosas, pakoras, kachoris to add freshness and heat. Mixing a few tablespoons of Green Chutney with plain yogurt makes it Raita (a minty sauce with creamy yogurt base) that’s used as a condiment with Biryani, Pulao or Kebabs.

Mint Coriander Chutney (Green Chutney)

A full package of freshness, spiciness and tanginess combined makes it a favorite!
Prep Time20 mins
Total Time20 mins
Course: Condiment
Cuisine: Pakistani
Servings: 1 Cup
Author: Hirra Pervaiz


  • 1 Bunch Mint Leaves
  • 1 Bunch Fresh Coriander Leaves (finely chopped)
  • 1 Medium Sized Tomato (chopped)
  • 8-10 Garlic Cloves
  • 2 Tbsp Lemon Juice
  • 3-4 Green Chilies (sliced)
  • 1/2 Tbsp Salt or to taste
  • 1/2 Tbsp Red Chili Powder
  • 1/2 tsp Chaat Masala Powder


  • Wash and chop the vegetables
  • Add all the ingredients in the blender, add 1 or 2 Tbsp of water so that the ingredients blend easily
  • Keep blending until all ingredients are well combined into a smooth paste.
  • Taste check, add more salt, red chili or lemon juice as required
  • Its ready! serve it as a dip, spread or condiment


This can be stored for about a week in the refrigerator This can be also stored be freezing and can be used as needed, just thaw and use. It’ll become dark green in color upon freezing however the taste will remain the same

Tamarind and Date (Khajoor-Imli) Chutney –  a sweet, spicy and tangy chutney made with tamarind and dates along with some spices making this a must have chutney for lip-smacking food. Sometimes used as a condiment with fried-food but mostly used as a sauce in chaats like Papdi chaat, Dahi Bhalla, Bhel Puri\

Tamarind Date Chutney (Imli-Khajoor Chutney)

A sweet and sour chutney a perfect accompaniment with fried-foods and chaat
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Condiment
Cuisine: Pakistani
Servings: 1 cup
Author: Hirra Pervaiz


  • 1/2 Cup Tamarind (Imli)
  • 1/2 Cup Dates (Pitted)
  • 1/2 Cup Brown Sugar
  • 1/2 tsp Dry Ginger Powder
  • 1 tsp Roasted Cumin Powder
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Red Chili flakes (optional)
  • 1 tsp Salt or to taste
  • 2 Cups Water or as required


  • boil the tamarind and dates in water
  • when they become soft add the brown sugar and the spice powders and salt. cook further till the sugar dissolves.
  • switch off the burner and let the mixture cool.
  • grind the chutney mixture to a smooth paste. sieve the chutney through a strainer. add more salt if needed.
  • if the chutney becomes too thick add some water to liquidize it

Tamarind (Imli) Chutney – a spicy and sour chutney made from tamarind and a few spices. This chutney has a liquid consistency and is a favorite one to add in all those Chaats to give it a more tangy flavor. Add it to your regular fruit Chaat for a kick of flavor and you’ll love it even more. This chutney can be frozen up to a month. 

Tamarind Chutney (Imli Chutney)

A spicy and sour chutney to enhance flavors in your chaat to make it more flavorful and delicious
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Condiment
Cuisine: Pakistani
Servings: 1 jar
Author: Hirra Pervaiz


  • 1 Kg Tamarind (Imli)
  • 1 1/2 liters Water
  • 1/2 Kg Sugar
  • 1 1/2 tsp Salt or to taste
  • 1 1/2 tsp Red Chili Powder
  • 1 Tbsp Chaat Masala
  • 1 Tbsp White Vinegar


  • Wash dried tamarind and soak in water over night
  • Sieve the soaked tamarind and transfer to a wok.
  • Add sugar and put it on medium heat, until sugar dissolves. Now add salt, red chili powder, chaat masala and white vinegar.
  • When it starts to thicken, taste check, add more salt, red chili as required.
  • Remove from heat, cool and serve it as a dip or condiment

These 3 chutneys are a must-have at my home during Ramazan and all year through. They make all those Chaats so much exciting and flavorful. Try these in your Iftar Chaats and enjoy lip-smacking deliciousness.

These also make great Ramzan gift items, prepare the chaats, transfer in storage jars, label them and tie a ribbon around the jar and gift it – Fancy yet useful gift.

You can also set up a Chaat station at the next Iftaar you’re hosting, allow the guests to prepare their own chaat with all the ingredients set out on the table, some papri, boiled potatoes, boiled chickpeas, onions, sev and 3 must-have chutneys and you have your Chaat station ready!  

Have a great Ramzan 🙂 



  • Ali

    have you tried green chilli chatni of national(the brand? Its actually amazing for killing tastebuds.

  • Hirra Pervaiz

    Yes, I have. Had been a favorite of my father 🙂

  • top college paper writing services

    Thank you for sharing stuff related to Ramzan. much needed and I am going to try these chutneys real soon, they look amazingly yummy

  • Hirra Pervaiz

    Do try and let me know if you liked them 🙂


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