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# Chaat Chutney Recipes – Street Style
| | |
| -------------- | ------ |
| **Prep time** | 5 min |
| **Cook time** | 15 min |
| **Total time** | 20 min |
| **Serves** | 1 jar |
Per jar.
| Nutrient | Amount |
| ------------- | --------- |
| Calories | 1845 kcal |
| Carbohydrates | 436 g |
| Protein | 17 g |
| Fat | 15 g |
| Saturated fat | 2 g |
| Sodium | 4850 mg |
| Potassium | 2755 mg |
| Fiber | 21 g |
| Sugar | 343 g |
| Vitamin A | 3256 IU |
| Vitamin C | 301 mg |
| Calcium | 470 mg |
| Iron | 18 mg |
## About
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!
## 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:
1. 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.
2. Also add ½ tsp cumin powder, 1 tsp chaat masala, ½ tsp salt, ½ tsp lemon juice and 2 tbsp boondi.
3. Add few ice cubes and grind to a smooth paste. Ice cubes help to retain the bright green colour of the chutney.
4. Grind to a smooth paste adding water if required.
5. Finally, Green Chutney Recipe is ready to enjoy with sandwich and chaats.
### How to make Red Chutney Recipe:
1. Firstly, in a bowl, soak 20 dried red chilli in hot water for 30 minutes.
2. Drain off the red chilli and transfer to the mixer jar.
3. Add 10 cloves garlic, 1 inch ginger, ½ tbsp sugar, ½ tsp cumin powder, 1 tsp chaat masala and ½ tsp salt.
4. Also add ½ lemon juice, 2 tbsp boondi and grind to a smooth paste, adding water if required.
5. Finally, the Red Chutney Recipe is ready to enjoy with a sandwich and chaats.
### How to make Tamarind Chutney Recipe:
1. Firstly, in a bowl soak 250 gram tamarind in 1 cup hot water for 30 minutes.
2. Squeeze the pulp and filter out the tamarind extract.
3. 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.
4. Cool completely, and grind to a fine powder.
5. In a large kadai, heat 2 tsp oil. Add ½ tsp cumin, pinch hing and sputter till the spices turn aromatic.
6. Pour in tamarind extract and mix well.
7. Also, add 150 grams jaggery and 100 grams sugar. Mix well.
8. 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.
9. Now, boil for 10 minutes, or until the sauce has thickened.
10. Finally, cool down the Tamarind Chutney Recipe or Imli Chutney Recipe for chaat.
## 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.
## Video
## 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/basic-3-chaat-chutney-recipes/](https://hebbarskitchen.com/basic-3-chaat-chutney-recipes/)
