Chaat Ki Chatni Recipe Secret Tips from Real Chaat Vendors

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Green chutney: in a small mixer jar, add the coriander, mint, chilli, ginger, garlic, curry leaves and raw mango, plus the cumin powder, chaat masala, salt, lemon juice and boondi.
2. Add a few ice cubes and grind to a smooth paste, adding water only if needed. The ice keeps the chutney bright green.
3. Red chutney: soak 20 dried red chillies in hot water for 30 minutes, then drain.
4. Put the chillies in the mixer jar with the garlic, ginger, sugar, cumin powder, chaat masala, salt, lemon juice and boondi, and grind to a smooth paste, adding water if needed.
5. Tamarind chutney: soak 250 g tamarind in 1 cup hot water for 30 minutes, then squeeze the pulp and strain out the extract.
6. Dry roast the cumin, fennel, pepper and dry ginger on low heat until aromatic. Cool completely and grind to a fine powder.
7. In a large kadai, heat the oil, add the cumin and hing, and sputter until aromatic.
8. Pour in the tamarind extract and mix. Add the jaggery and sugar and mix well.
9. Stir in the roasted masala powder, chilli powder, kala namak, salt and garam masala. Boil for 10 minutes, or until the sauce thickens.
10. Let the tamarind chutney cool before using it on chaat.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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