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3 Must have Chutney Food Ramadan Ramadan Recipes Ramzan Recipes Recipes Sauces/Dips/Chutneys

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.

Green-Chutney-TTTB
Green (Hari)Chutney is the most popular and favorite of all Chutneys – a spicy and grainy chutney made with mint and coriander giving this concoction a beautiful green color. Mint adds freshness, while the addition of lemon enhances the flavors and also prevents discoloration. Adding tomato to the chutney gives it a nice flavor too.
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.

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Mint Coriander Chutney (Green Chutney)
A full package of freshness, spiciness and tanginess combined makes it a favorite! 
Prep time: Total time: Yield: Makes 1 Cup

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

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

Notes

  1. This can be stored for about a week in the refrigerator
  2. 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-Date-Chutney-TTTB
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

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Tamarind Date Chutney (Imli-Khajoor Chutney)
A sweet and sour chutney a perfect accompaniment with fried-foods and chaat
Prep time: Total time: Yield: Makes 1 Cup

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

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

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. 

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Tamarind Chutney (Imli Chutney)
A spicy and sour chutney to enhance flavors in your chaat to make it more flavorful and delicious
Prep time: Total time: Yield: Makes 1 Jar

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

  1. Wash dried tamarind and soak in water over night
  2. Sieve the soaked tamarind and transfer to a wok.
  3. Add sugar and put it on medium heat, until sugar dissolves. Now add salt, red chili powder, chaat masala and white vinegar.
  4. When it starts to thicken, taste check, add more salt, red chili as required.
  5. 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 🙂 
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Condiment Fresh Plums Plum Chutney Sauces/Dips/Chutneys

Spiced Plum Chutney (No Peel, Fresh Plums)

  • By
  • August 1, 2015
Spiced-Plum-Chutney-Recipe-ticklethosetastebuds

In this part of the world we’re blessed with juiciest fruit from stone fruit family, Ruby Red Plums. These are gorgeous to look at and wonderfully delicious. While the season lasts and we get fresh produce from the grocers the perfect way to use up this summer fruit is to make Plum Chutney.

In Pakistan, Plum Chutney is one condiment that is an absolute must and utterly delicious and is made with dry plums. it’s also prepared at special dinners at home and to accompany the desi Pakistani cuisine. But this Plum Chutney that we prepared is from fresh plums, is slightly spiced, is sweet with a hint of tartness and has this gorgeous glossy ruby red color. And the best thing is that you can prepare it in 30 minutes and can indulge in taste treasure right away.
It’s so so good that you can use it as a spread for breakfast, serve with cold meats, as a condiment with snacks and daily meals. And if you’re like me just dig in whenever you feel like, it’s that good! 
The recipe involves just 2 steps and uses few simple ingredients. Though it has sugar, a lot of it but you can always adjust according to your taste and liking. The trick however is to keep plum and sugar ratio to 1:1, so if you’re using 1 kg plums you’ll add 1 kg sugar. The spices used in the recipe give it a kick of flavor cutting through the sweetness. Try it out, I’m sure it will be a hit at your place too and will definitely tickle those tastebuds!

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Spiced Plum Chutney (No Peel)
by August-01-2015
Spiced Plum Chutney! A delicious sweet and savory plum chutney – made with fresh plums, perfect for using up juicy summer fruit

Prep time: Cook time: Total time: Yield: makes 1 jar

Ingredients

  • 1/2 Kg Fresh Plums
  • 1/2 Kg Sugar
  • 1 tsp Salt, or to taste
  • 1 tsp Red chili Powder, or to taste
  • 1/2 tsp Black pepper powder
  • 1/2 tsp Green Cardamom, ground
  • 1/4 Cup White vinegar

Instructions

  1. Cut plums in have and remove the pit, don’t peel the skin.
  2. In a heavy bottom pan add plums and sugar over medium-high heat. Let cook till the sugar dissolves and plums are mixed. Keep stirring occasionally and bring it to a liquid jelly like consistency
  3. Add all the spices, mix well. Do a taste check and adjust spices according to taste.
  4. Let cool and store in a jar. Can be stored in refrigerator for up to 3 weeks
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easy Sauces/Dips/Chutneys

Mint Coriander Chutney – Green Chutney

  • By
  • December 26, 2014
Mint-Coriander-Chutney-Recipe
Mint Coriander Chutney also known as Hari Chutney, where Hari means green in Urdu language is one of the most popular and one of the favorite accompaniments from the Pakistani Cuisine.

There are quite a lot of variations in the ingredients of this recipe however the basic ingredients, mint, coriander, green chilies remain the same in every recipe. Mint Coriander Chutney or the Green Chutney can be used in a variety of ways, and can be stored too, I have mentioned ways to store it in the notes below so don’t forget to check those out!
Did you know this green chutney makes some really good and different but utterly delicious potato cutlets too? If you haven’t tried out already, now is the time try out my recipe for Green Chutney Potato Cutlets and enjoy an amazing snack!
Its a very versatile condiment and can be used in whatever way you want. You can add a Tbsp of this chutney in yogurt and it’ll become mint coriander yogurt dip or raita, which can be served with grilled or fried food.
You can even use it as a sandwich spread and make Green Chutney sandwiches or can make rainbow sandwiches or pinwheel sandwiches using this easy chutney recipe. It also makes an excellent addition to chaats and rolls or you can just have it as is with pakoras (deep fried fritters) and samosas

Mint-Coriander-Chutney-Green
I love hearing from you, so do let me know in the comments below how did you find my version of Mint Coriander Chutney 🙂

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Mint Coriander Chutney (Green Chutney)
by December-26-2014
Mint Coriander Chutney – a full package of freshness, spiciness and tanginess combined makes it a favorite!

Prep time: Cook time: Total time: Yield: Makes 1 Cup

Ingredients

  • 1 Bunch Mint Leaves
  • 1 Bunch Fresh Coriander Leaves, finely choppedx
  • 1 Medium Sized Tomato, chopped Chex
  • 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

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

Notes

  1. This can be stored for about a week in the refrigerator
  2. 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

Tags: Dips, Sauces and Chutneys, Easy

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