3 essential chutneys for Indian chaat snacks


The 3 essential chutneys i.e. Date-tamarind sweet chutney, cilantro-mint green chutney & red chilli garlic chutneys are the most important elements in any Indian chaat snack. Basically chaat is incomplete without these chutneys, it would be rather bland.


The array of different flavor explosions from a single bite of any chaat snack containing all these different chutneys is one of my favorite things on earth! Since I do not have the luxury of just stepping out of my building and finding a chaat vendor on the roadside, I make my own at home. And it’s so much better, as I do not have to worry about the hygiene of the food. I made quite some chaat during my mom’s stay here with us and she thought it was better than the roadside ones! She’s a big die hard chaat fan too, in fact that’s how I was introduced to chaat 😀


The best part about stocking up on these chutneys is the convenience it provides when it comes to making chaats. It helps satiate sudden chaat cravings that may pop up out of the blue, or simply enjoy any  kind of chaat as light meal like I do at times, with sev puri, ragda patties to name a few!


I have shared each of the 3 chutney recipes in separate detailed post already. This post is just a compilation of finding all of them in one place in case you need it for easy reference.


A typical chaat stall in practically most streets in India. You can see the three containers containing the 3 chutney's! Image courtesy - http://www.afar.com/magazine/indias-street-food-paradise--2

A typical chaat stall that you will come across in most streets of India. You can see the three containers containing the 3 chutney’s!
Image courtesywww.afar.com

1.Spicy red chilli garlic chutney :


Ingredients: Measuring cup used, 1 cup = 250 ml

10 Kashmiri dry red chillies/1 tablespoon Kashmiri chilly powder

8 large garlic cloves / 16 small garlic cloves

1/2 tablespoon lime juice

salt to taste


1.De-seed the Kashmiri chillies, also discard the stalk and inner membrane & soak it in 1 cup of hot water for about an hour. I sometimes soak it in normal water and leave it overnight.

2. In your mixer/blender, add all the ingredients, blend to a smooth paste, using 1 tablespoon of purified/boiled water if needed. The chutney is ready. If using immediately, you can remove some chutney in a separate bowl, add little water for a dropping consistency.  Store the remaining chutney in an airtight container in the refrigerator. Stays good for about a week when refrigerated.

2.Cilantro-mint green chutney:


Ingredients: Measuring cup used, 1 cup = 250 ml

1 cup cilantro leaves, washed well & tightly packed ( I do like to use some portion of the stalks too)

1/2 cup mint leaves (discard stems), loosely packed

2-3 green chillies, adjust as per desired heat

1/2 inch ginger

2-3 garlic cloves ( optional, add if you are not using the spicy red chutney)

1/4 teaspoon roasted cumin powder

1 tablespoon lime juice/gooseberry sized ball of tamarind

1/2 teaspoon chaat masala

Salt/Black salt to taste

1/4 teaspoon of sugar (optional)


  1. Add all the ingredients in the blender, and grind to a smooth paste, using minimal water as required. I used about 3 tablespoons water. Do not add too much water in one go, add a tablespoon at a time. Stays good for up to a week in the refrigerator. You can also make a large batch and freeze it in ice cubes. Once frozen, transfer to freezer bag. Defrost frozen chutney cubes as required.
  2. Tip to retain the green color of the chutney by Chanda Advani, from my Facebook foodie group: Grind the chutney with ice cubes instead of water, the green color doesn’t change for days 🙂 Thanks Chanda di for the tip!

3.Date-tamarind sweet chutney:


Ingredients: Measuring cup used, 1 Cup = 250 ml

1 cup dates, pitted & roughly chopped

1 cup tamarind, seeds removed * refer notes

1/2 cup jaggery * refer notes

1 teaspoon red chilly powder

1 teaspoon roasted cumin powder

1/2 teaspoon black salt

1 teaspoon dry ginger powder

salt to taste

3 cups water


1.Add dates, tamarind and jaggery in a pot along with 3 cups of water.

2. Bring this mixture to a boil , cook on medium heat for about 15-20 minutes or until dates and tamarind have softened. Stir in between. Alternatively you may pressure cook to speed up the process. Add all the spices and salt to taste, continue to simmer for 10-15 more minutes.

3. Let this mixture cool down a bit. Mix well & strain the mixture through a fine mesh sieve.

4. Transfer the remaining pulp left behind in the mesh to a blender along with 1/4 cup purified water, blend and strain the chutney in 3 batches as it will be difficult to strain this 2nd extract. Discard the extract left behind in the sieve. Keep scraping the bottom of the sieve with a clean spoon and transfer the pulp to the bowl containing  the remaining chutney. If it’s a runny consistency, cook the chutney further for few minutes. If it’s too thick, add boiled water and adjust the consistency. (The consistency of my chutney was perfect with these proportions). Once it is cool completely, transfer to a a sterilized glass container and store in the refrigerator.


  1. You may add up to 1 cup of jaggery if your dates are not very sweet.
  2. Feel free to increase the tamarind if you want it more tangy.
  3. Adjust the quantity of spices as per your preference.

For more pics, you can check out the individual chutney posts 🙂

I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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  1. Alok Singhal says:

    I guess Chaat is loved by everybody in India…I too have it when I am there! You have the advantage of making delicious recipes at home, being a food lover and writer…lucky family ☺️

  2. Loretta says:

    I’m sure you took a lot of time getting this post together Freda. It shows beautifully, your presentation and photos are par excellence! I did not grow up with chaat, but on a couple of trips to Mumbai, I remember enjoying pani puri and bhel puri on the beaches in Juhu. Looking at your pictures has me salivating 🙂

    • Freda Dias says:

      Thanks Loretta 🙂 Yes these pics took up a lot of my time and energy, not to mention the clean up after that 😀 Pani puri is such a delight, glad to know that you enjoy it too 🙂 Thanks for stopping by!

  3. Karen says:

    I’m happy to have your three chutney recipes here together. I was wondering if you happen to have one for an onion chutney. I’ve had it at restaurants…all I know is that it is spicy with onions and tomatoes.

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