Ramzan
Chutney is a flavor-enhancer for any Chaat or other fried items like pakora,
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)
Ingredients
- 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
Instructions
- 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
Notes
If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!
Tamarind and Date (Khajoor-Imli) Chutney – a sweet, spicy and tangy chutney made with tamarind and dates along with some spices making this a
Tamarind Date Chutney (Imli-Khajoor Chutney)
Ingredients
- 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
Instructions
- 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
If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!
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)
Ingredients
- 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
Instructions
- 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
If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!
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,
Have a great Ramzan 🙂
Ali
have you tried green chilli chatni of national(the brand? Its actually amazing for killing tastebuds.