Chaat Chutney Recipes | Basic Three Chutney Recipes for Chaat | Chaat Ki Chutney with detailed photo and video recipe. Basic condiments like green chutney, red chutney, and imli chutney are essential for creating a flavourful combination. A basic and crucial condiments recipe for almost all indian street food and chaat recipes. These chutneys can be easily stored and preserved in a jar and used whenever required.
Chaat Chutney Recipes | Basic Three Chutney Recipes for Chaat | Chaat Ki Chutney with step-by-step photo and video recipe. Indian street food recipes are a favourite meal for almost everyone. It has to offer different types of flavour and taste in each bite as you consume it. These tastes are achieved through the combination of various kinds of chaat chutney recipes, and this post covers the three basic chaat chutney recipes.
I have posted several chaat recipes, and I keep receiving requests to create a video featuring basic chaat chutney recipes. Across India, various types of chutney are used in chaat, but the flavours and taste remain consistent, typically featuring three flavours. The first one is the green chatni, which offers the freshness of coriander and mint leaves. It also contains other herbs, such as ginger and green chillies, with an intense sourness from the lemon. The second one is the dates and imli chutney recipe, which is itself a combination of sourness and sweet taste. Lastly, the most popular is the lethal red chatni recipe. It is known for its strong, spicy flavour with a pronounced garlic note.
Furthermore, some critical tips, suggestions and variations to basic chaat chutney recipes. Firstly, for the red chutney, use Kashmiri chillies and avoid byadigi red chillies. Kashmiri chillies give you a bright red colour and also offer less spicy heat. Secondly, while preparing the green chutney, add a small amount of water and add it in small batches. It should have a thick consistency but not be watery. The consistency part is suitable for all the chutneys mentioned in this post. Lastly, the imli chutney must be boiled thoroughly with jaggery, and there is no shortcut for this process. Otherwise, the chutney may taste raw, with a pungent tamarind smell.
Finally, I request that you check my other popular chutney recipes collection, which is available alongside this post on chaat chutney recipes. It includes my other basic chatni recipes, such as red chutney for chaat, green chutney, garlic chutney, dahi ki chatni, tomato pudina chutney, sweet potato chutney, dry garlic chutney, chana dal chutney, and methi chutney. Further to these, I would also like to mention my other recipe categories, like,
About Chaat Chutney
There’s something magical about Indian street food, especially chaat recipes. It is an iconic medley of crunch, spice, tang, and sweet that dances on your taste buds. But if you’ve ever wondered what ties it all together and makes it truly irresistible, the answer lies in three powerful chutneys.
Green Chutney or Hari Chutney – Fresh, vibrant, and packed with flavour — this chutney is made from coriander, mint, green chillies, lemon juice, and a touch of chaat masala. It brings herbaceous freshness, a cooling, zesty bite, and that unmistakable street-style kick.
Red Chutney or Lal Chutney – Spicy and bold, this one is made with Kashmiri red chillies, garlic, and sometimes soaked dry red chillies blended with water or tamarind. It adds heat, smoky, garlicky punch and instant depth to any chaat plate.
Tamarind Chutney or Imli Chutney – Sweet, tangy, and slightly sticky, imli chutney is a classic made with tamarind pulp, jaggery, dates, and spices. It brings a sweet-sour balance, rich colour and glossy texture. Also, a nostalgic taste that lingers long after the plate is empty.
Fun Fact:
In India, “chaat” literally means “to lick” — and once these chutneys hit your tongue, you’ll understand why. They’re so flavorful, it’s almost impossible not to lick the plate clean!
Video Recipe
Recipe Card for Chaat Chutney
Chaat Chutney Recipes - Street Style | Chaat Ki Chatni
Ingredients
For green chutney:
- 1 bunch coriander
- ½ bunch mint
- 4 chilli
- 1 inch ginger
- 4 cloves garlic
- few curry leaves
- few raw mango
- ½ tsp cumin powder
- 1 tsp chaat masala
- ½ tsp salt
- ½ tsp lemon juice
- 2 tbsp boondi
- ½ lemon juice
- few ice cubes
For red chutney:
- 20 dried red chilli
- 10 cloves garlic
- 1 inch ginger
- ½ tbsp sugar
- ½ tsp cumin powder
- 1 tsp chaat masala
- ½ tsp salt
- ½ lemon juice
- 2 tbsp boondi
- water, for grinding
For tamarind chutney:
- 250 gram tamarind
- 1 cup hot water
- 1 tbsp cumin
- 1 tsp fennel
- 1 tsp pepper
- 1 inch dry ginger
- 2 tsp oil
- ½ tsp cumin
- pinch hing
- 150 grams jaggery
- 100 grams sugar
- 1 tsp chilli powder
- 1 tbsp kala namak
- 1 tsp salt
- 1 tsp garam masala
Instructions
How to make Green Chutney Recipe:
- Firstly, in a small mixer jar take 1 bunch coriander, ½ bunch mint, 4 chilli, 1 inch ginger, 4 cloves garlic, few curry leaves and few raw mango.
- Also add ½ tsp cumin powder, 1 tsp chaat masala, ½ tsp salt, ½ tsp lemon juice and 2 tbsp boondi.
- Add few ice cubes and grind to a smooth paste. Ice cubes help to retain the bright green colour of the chutney.
- Grind to a smooth paste adding water if required.
- Finally, Green Chutney Recipe is ready to enjoy with sandwich and chaats.
How to make Red Chutney Recipe:
- Firstly, in a bowl, soak 20 dried red chilli in hot water for 30 minutes.
- Drain off the red chilli and transfer to the mixer jar.
- Add 10 cloves garlic, 1 inch ginger, ½ tbsp sugar, ½ tsp cumin powder, 1 tsp chaat masala and ½ tsp salt.
- Also add ½ lemon juice, 2 tbsp boondi and grind to a smooth paste, adding water if required.
- Finally, the Red Chutney Recipe is ready to enjoy with a sandwich and chaats.
How to make Tamarind Chutney Recipe:
- Firstly, in a bowl soak 250 gram tamarind in 1 cup hot water for 30 minutes.
- Squeeze the pulp and filter out the tamarind extract.
- In a pan dry roast, 1 tbsp cumin, 1 tsp fennel, 1 tsp pepper and 1 inch dry ginger. Dry roast on low flame till the spices turn aromatic.
- Cool completely, and grind to a fine powder.
- In a large kadai, heat 2 tsp oil. Add ½ tsp cumin, pinch hing and sputter till the spices turn aromatic.
- Pour in tamarind extract and mix well.
- Also, add 150 grams jaggery and 100 grams sugar. Mix well.
- Now add the prepared masala powder, 1 tsp of chilli powder, 1 tbsp of kala namak, 1 tsp of salt, and 1 tsp of garam masala. Mix well.
- Now, boil for 10 minutes, or until the sauce has thickened.
- Finally, cool down the Tamarind Chutney Recipe or Imli Chutney Recipe for chaat.
Nutrition
How to Make Chaat Chutney with Step-by-step Photos
How to make Green Chutney Recipe:
- Firstly, in a small mixer jar take 1 bunch coriander, ½ bunch mint, 4 chilli, 1 inch ginger, 4 cloves garlic, few curry leaves and few raw mango.
- Also add ½ tsp cumin powder, 1 tsp chaat masala, ½ tsp salt, ½ tsp lemon juice and 2 tbsp boondi.
- Add few ice cubes and grind to a smooth paste. Ice cubes help to retain the bright green colour of the chutney.
- Grind to a smooth paste adding water if required.
- Finally, Green Chutney Recipe is ready to enjoy with sandwich and chaats.
How to make Red Chutney Recipe:
- Firstly, in a bowl, soak 20 dried red chilli in hot water for 30 minutes.
- Drain off the red chilli and transfer to the mixer jar.
- Add 10 cloves garlic, 1 inch ginger, ½ tbsp sugar, ½ tsp cumin powder, 1 tsp chaat masala and ½ tsp salt.
- Also add ½ lemon juice, 2 tbsp boondi and grind to a smooth paste, adding water if required.
- Finally, the Red Chutney Recipe is ready to enjoy with a sandwich and chaats.
How to make Tamarind Chutney Recipe:
- Firstly, in a bowl soak 250 gram tamarind in 1 cup hot water for 30 minutes.
- Squeeze the pulp and filter out the tamarind extract.
- In a pan dry roast, 1 tbsp cumin, 1 tsp fennel, 1 tsp pepper and 1 inch dry ginger. Dry roast on low flame till the spices turn aromatic.
- Cool completely, and grind to a fine powder.
- In a large kadai, heat 2 tsp oil. Add ½ tsp cumin, pinch hing and sputter till the spices turn aromatic.
- Pour in tamarind extract and mix well.
- Also, add 150 grams jaggery and 100 grams sugar. Mix well.
- Now add the prepared masala powder, 1 tsp of chilli powder, 1 tbsp of kala namak, 1 tsp of salt, and 1 tsp of garam masala. Mix well.
- Now, boil for 10 minutes, or until the sauce has thickened.
- Finally, cool down the Tamarind Chutney Recipe or Imli Chutney Recipe for chaat.
Notes
- Firstly, adding boondi gives the chutney thickness.
- Also, adjust the amount of chilli to make the chutney spicy.
- Additionally, use fresh lemon to give tanginess and also acts as a preservative.
- Finally, be sure to store the Chaat Chutney Recipe in the refrigerator to extend its shelf life.