The 3 essential chutneys i.e. Date-tamarind sweet chutney , coriander-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. Learn how to make all the three chaat chutneys in this handy post!
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 chaat 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 a light meal like I do at times, with sev puri, ragda pattice to name a few!
I have shared each of the 3 chaat chutney recipes in a 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 that you will come across in most streets of India. You can see the three containers containing the 3 chutney’s!Image courtesy–www.afar.com
- 1.SPICY RED CHILLI GARLIC CHUTNEY/RED CHUTNEY FOR CHAAT
- 2.CORIANDER-MINT GREEN CHUTNEY/GREEN CHUTNEY FOR CHAAT
- 3.DATE TAMARIND SWEET CHUTNEY FOR CHAAT
- HOW TO MAKE CHAAT CHUTNEYS?
- Chaat Chutneys | Chutneys For Indian Chaat Snacks
1.SPICY RED CHILLI GARLIC CHUTNEY/RED CHUTNEY FOR CHAAT
INGREDIENTS
10 Kashmiri dry red chillies/1 tablespoon Kashmiri chilly powder
8 large garlic cloves / 16 small garlic cloves
1/2 tbsp lime juice
salt to taste
INSTRUCTIONS
- 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.
- 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.CORIANDER-MINT GREEN CHUTNEY/GREEN CHUTNEY FOR CHAAT
INGREDIENTS
1 cup coriander 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 tsp roasted cumin powder
1 tbsp lime juice/gooseberry sized ball of tamarind
1/2 tsp chaat masala
Salt/Black salt to taste
1/4 teaspoon of sugar (optional)
INSTRUCTIONS
- 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.
- 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!
- For a thicker chutney, add some bread slices, or 2 tbsp of dalia dal/cashew nuts.
3.DATE TAMARIND SWEET CHUTNEY FOR CHAAT
INGREDIENTS
1 cup dates, pitted & roughly chopped
1 cup tamarind, seeds removed * refer notes
1/2 cup jaggery * refer notes
1 tsp red chilli powder
1 tsp roasted cumin powder
1/2 tsp black salt
1 tsp dry ginger powder
salt to taste
3 cups water
INSTRUCTIONS
1.Add dates, tamarind, and jaggery in a pot along with 3 cups of water.
- 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.
- Let this mixture cool down a bit. Mix well & strain the mixture through a fine-mesh sieve.
- 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 a 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 sterilized glass container and store in the refrigerator.
NOTES
- You may add up to 1 cup of jaggery if your dates are not very sweet.
- Feel free to increase the tamarind if you want it tangier.
- Adjust the quantity of spices as per your preference.
For more pics, you can check out the individual chutney posts 🙂
HOW TO MAKE CHAAT CHUTNEYS?
Chaat Chutneys | Chutneys For Indian Chaat Snacks
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Spicy red chilli garlic chutney
- 10 Kashmiri dry red chillies, or 1 tbsp Kashmiri chilli powder
- 8 large garlic cloves
- 1/2 tbsp lime juice
- salt to taste
Coriander-mint green chutney
- 1 cup coriander 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, peeled
- 2-3 garlic cloves, optional, add if you are not using the spicy red chutney
- 1/4 tsp roasted cumin powder
- 1 tbsp lime juice/gooseberry sized ball of tamarind
- 1/2 tsp chaat masala
- Salt/Black salt, to taste
- 1/4 tsp of sugar, optional
Date-tamarind sweet chutney
- 1 cup dates, pitted & roughly chopped
- 1 cup tamarind, seeds removed * refer notes
- 1/2 cup jaggery * refer notes
- 1 tsp red chilli powder
- 1 tsp roasted cumin powder
- 1/2 tsp black salt
- 1 tsp dry ginger powder
- salt, to taste
- 3 cups water
Instructions
Spicy red chilli garlic chutney
- 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.
- 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.
Coriander-mint green chutney
- 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.
- 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 🙂
- For a thicker chutney, add some bread slices, or 2 tbsp of dalia dal/cashew nuts.
Date-tamarind sweet chutney
- Add dates, tamarind, and jaggery in a pot along with 3 cups of water.
- 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.
- Let this mixture cool down a bit. Mix well & strain the mixture through a fine-mesh sieve.
- 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 a 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 sterilized glass container and store in the refrigerator.
Notes
- For dates tamarind chutney: You may add up to 1 cup of jaggery if your dates are not very sweet. Feel free to increase the tamarind if you want it tangier. Adjust the quantity of spices as per your preference.
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Regards,
Freda
Chaat Chutneys | Chutneys For Indian Chaat Snacks
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Spicy red chilli garlic chutney
- 10 Kashmiri dry red chillies, or 1 tbsp Kashmiri chilli powder
- 8 large garlic cloves
- 1/2 tbsp lime juice
- salt to taste
Coriander-mint green chutney
- 1 cup coriander 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, peeled
- 2-3 garlic cloves, optional, add if you are not using the spicy red chutney
- 1/4 tsp roasted cumin powder
- 1 tbsp lime juice/gooseberry sized ball of tamarind
- 1/2 tsp chaat masala
- Salt/Black salt, to taste
- 1/4 tsp of sugar, optional
Date-tamarind sweet chutney
- 1 cup dates, pitted & roughly chopped
- 1 cup tamarind, seeds removed * refer notes
- 1/2 cup jaggery * refer notes
- 1 tsp red chilli powder
- 1 tsp roasted cumin powder
- 1/2 tsp black salt
- 1 tsp dry ginger powder
- salt, to taste
- 3 cups water
Instructions
Spicy red chilli garlic chutney
- 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.
- 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.
Coriander-mint green chutney
- 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.
- 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 :)
- For a thicker chutney, add some bread slices, or 2 tbsp of dalia dal/cashew nuts.
Date-tamarind sweet chutney
- Add dates, tamarind, and jaggery in a pot along with 3 cups of water.
- 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.
- Let this mixture cool down a bit. Mix well & strain the mixture through a fine-mesh sieve.
- 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 a 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 sterilized glass container and store in the refrigerator.
Notes
- For dates tamarind chutney: You may add up to 1 cup of jaggery if your dates are not very sweet. Feel free to increase the tamarind if you want it tangier. Adjust the quantity of spices as per your preference.
Sabudana vada recipe (baked) with step-by-step pictures. These crispy sabudana vadas are a delicious treat, baked instead of deep-frying, making it an almost guilt-free treat!
Sabudana vada or sago vada is a sumptuous and delicious, deep fried snack popular in Maharashtra, India. These vadas are crispy, crunchy, and a little spicy everything you’d want in a snack. Sabudana vada is mostly consumed for fasts ( vrat), however, they are an excellent any time snack as well. These sabudana vadas are one of the most popular sabudana breakfast recipes .
I tried sabudana vada for the first time in my office canteen for breakfast. It is prepared often on Thursday’s since it a day of abstinence from meat/seafood for Maharashtrians. I fell in love with these vadas that were crunchy on the outside and melt in the mouth on the inside. Sweetened yogurt and green chutney make for a great accompaniment to these vadas! So sometimes there would be vadas or else plain khichdi .
Also, my Maharashtrian colleague’s would get this for lunch sometimes, half of which I would end up eating 😀 I absolutely love both, the vadas and the khichdi and make it at least once a week for breakfast. It is quite filling and keeps your tummy and soul both sorted and satisfied until lunch!
If you have read my earlier posts, you know how much I dislike deep frying anything, although I enjoy having them outside 😀 I still try to avoid it at home wherever I can simply by baking, like these baked veg Manchurians . Baking always takes more time but so much healthier with no compromise in taste and texture. That is pretty satisfying, don’t you think? When you can enjoy all your favorite things without all the guilt?
- Ingredients needed to make these sabudana cutlets
- Baked sabudana tikki
- How to soak sabudana?
- If you enjoyed these sabudana patties, you may also like these Indian breakfast recipes
- How to make sabudana vada (baked & in the air-fryer) – Step by step instructions
- Sabudana Vada Recipe (Baked) | How To Make Sabudana Vada
Ingredients needed to make these sabudana cutlets
You will need;
- Sabudana known as tapioca pearls in English
- Boiled and mashed potatoes,
- Coarsely crushed roasted peanuts
- Cumin seeds
- Ginger
- Green chillies
- Salt, and sugar
- Lime or lemon juice
- Cilantro
- And some oil or oil spray
Baked sabudana tikki
It is super easy to make sabudana vada at home. Simply mix soaked and drained sabudana with mashed potatoes, coarsely crushed peanuts, and some seasonings.
Mix and shape as patties. Now, traditionally, these are then deep-fried. But, I’ve found that baking these vadas gives results that are on par with the fried ones. They do take a tad bit of time to bake, but I don’t think that is such a big deal! Plus baking also makes these sabudana vadas less oily.
How to soak sabudana?
I follow a simple norm to soak sabudana, which always gives me perfectly soaked and drained sabudana, not too hard nor mushy. I use the same measuring cup to measure out the sabudana and use the same cup to soak it. So, if I measure out 1/2 cup of sabudana, I use 1/2 cup of water to soak it. Always, turns out perfect!
You will have the perfect, non-sticky sabudana khichdi that way too! S abudana soaking time ranges anywhere from 3 hours to overnight. You can soak it in the night, leave it in the refrigerator and use it in the recipe the next morning.
- Hariyali sabudana khichadi, a twist to your regular khichdi
- Aloo Paratha
- Soft idli with sambar and coconut chutney
How to make sabudana vada (baked & in the air-fryer) – Step by step instructions
Step 1: Soak tapioca pearls
Wash 1/2 cup of sabudana well under running water. Add approx 1/2 cup of water, just about enough to soak the sabudana. Let it soak for 3 hours or until all the pearls have swelled up and are soft when you try to mash with your fingers.
Soaking time will vary depending upon the quality of the sabudana. I usually leave it overnight in the refrigerator. By morning the sabudana has soaked up well, retains its shape whilst still being soft.
If there is any extra water left after the soaking time, drain it. If the sabudana is still hard, sprinkle some more water and let it soak for a few more hours.
Step 2: Roast peanuts
Dry roast 1/2 cup of raw peanuts in a skillet, remove the skin and transfer to the blender and make a coarse powder.
Step 3: Mixture for sabudana tikki
Add two mashed potatoes, soaked sabudana, coarse peanut powder, 2-3 chopped green chilies, 1/2 teaspoon cumin seeds, 1/2-inch peeled and minced ginger root, juice of half a lime, 1 teaspoon sugar, a pinch of salt, 3 tablespoons chopped cilantro in a mixing bowl.
Mix it well to form a dough. Adjust spices as per your preference. I do not add a lot of chillies, as my son enjoys this, so the spice levels are low.
Step 4: Make sabudana patties
Preheat the oven to 425 ° F. Grease your palms and make the vada’s/patties, transfer them to a baking tray lined with greased parchment paper/aluminum foil. Brush each vada with oil or oil spray.
Step 5: Bake
Oven:
Bake at 425 ° F. Flip the vada gently with the help of a spatula or fork after about 30-35 mins when it turns golden brown on top, brush with more oil if required and let the other side turn golden brown too. That will take another 20-25 minutes.
So it will take about a total of an hour approx, depending on the thickness of your vada. Keep checking at frequent intervals during the baking process. Serve hot with sweetened yogurt and green chutney .
Air-fryer:
I’ve also tried baking sabudana vada in my air fryer, and it works beautifully, plus takes half the time that it takes in the oven, except if you are making 2 batches. To fry these vadas in the air fryer, preheat the air fryer at 350 ° F for 5 minutes. Brush vadas with oil or oil spray and place in the air fryer basket. Air-fry at 350 ° F for about 20 minutes, flipping once midway. Air fry for another 2 minutes for a darker color.
So that’s how I made these healthy baked sabudana vada’s. They were warm & crunchy even after the 20 minutes it took me to take all the pictures.
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Sabudana Vada Recipe (Baked) | How To Make Sabudana Vada
Ingredients1x2x3x
- 1/2 cup sabudana (tapioca pearls), after soaking it will be about 1 & 1/2 cup
- 2 medium boiled potatoes, about 1 & 3/4 cup of mashed potatoes
- 1/2 cup peanuts
- 2-3 green chillies, as per desired heat
- 1/2 tsp cumin seeds
- 1 inch ginger, peeled and grated
- Juice of half a lime
- 1 tsp sugar, adjust as per desired sweetness
- salt to taste
- 3 tbsp finely chopped cilantro
- Oil, as required
Instructions
- Wash the sabudana well under running water. Add approx 1/2 cup of water, just about enough to soak the sabudana. Let it soak for 3 hours or until all the pearls have swelled up and are soft when you try to mash with your fingers. Soaking time will vary depending upon the quality of the sabudana. I usually leave it overnight in the refrigerator. By morning the sabudana has soaked up well, retains its shape whilst still being soft. If there is any extra water left after the soaking time, drain it. If the sabudana is still hard, sprinkle some more water and let it soak for few more hours.
- Dry roast the peanuts in a skillet, remove the skin and transfer to the blender and make a coarse powder.
- Transfer the mashed potatoes, soaked sabudana, coarse peanut powder and all the remaining ingredients except the oil in a mixing bowl. Mix it well to form a dough. Adjust spices as per your preference. I do not add a lot of chillies, as my son enjoys this, so the spice levels are low.
- Preheat the oven to 425° F. Grease your palms and make the vada’s/ patties, transfer them to a baking tray lined with greased parchment paper/aluminum foil. Brush each vada with oil or oil spray.
- Oven: Bake at 425° F. Flip the vada gently with the help of a spatula or fork after about 30-35 mins when it turns golden brown on top, brush with more oil if required and let the other side turn golden brown too. That will take another 20-25 minutes. So it will take about a total of an hour approx, depending on the thickness of your vada. Keep checking at frequent intervals during the baking process.
- Air-fryer: I’ve also tried baking sabudana vada in my air fryer, and it works beautifully, plus takes half the time that it takes in the oven, except if you are making 2 batches. To fry these vadas in the air fryer, preheat the air fryer at 350 ° F for 5 minutes. Brush vadas with oil or oil spray and place in the air fryer basket. Air-fry at 350 ° F for about 20 minutes, flipping once midway. Air fry for another 2 minutes for a darker color.
- Serve hot with sweetened yogurt and green chutney.
