Chutneys recipes for Chaat- Sweet Dates Tamarind chutney, Green Chutney, Spicy Red Chilli Garlic Chutney. All these chutneys are the magical ingredients behind all of the yummy chaat preparations. All these chutneys are quick to make could be used for a week long and are versatile. You could use it in chaats, spread it in sandwiches, use it as a dip for snacks. There are various traditional chaats and nowadays recreated chaats with idli, bread ..etc homemade versions are there. Any veggie combination with these chutneys, with added roasted jeera powder and chaat masala tastes awesome.

Chaat is mainly a street food which is so popular in North India, Pakistan, Bangladesh. But nowadays it is available in almost all restaurants. Chaat varies in taste in each region as it is prepared with the ingredients which are locally available. This is a kind of  snack cum fast food which is served in streets. I have given the recipe with the measurements which suits my palate. Adjust  spice level, sweetness according to your taste.

Chutneys for chaat recipe

Chutneys for Chaat
Sweet tamarind chutney recipe

Prep time
Cook time
Total time

Yields: 1 cup each
  • Sweet Tamarind chutney:
    Jaggery, powdered- 1/2 cup
    Tamarind, soaked- 2-3 tablespoons
    Dates, pitted-1/2 cup (approx.12 nos) 
    Red chilli powder- 1/2 teaspoon
    Roasted jeera powder- 1/2 teaspoon
    Salt- pinch

    Green Chutney:
    Coriander leaves- 1/4 cup
    Mint leaves- 1/4 cup
    Green chilli-1
    Raw mango, peeled- 1/2 (optional)
    Garam masala| Chat masala- 1/2 teaspoon
    Salt- to taste

    Spicy Red Chutney:
    Red chillies- 15 nos
    Garlic- 10 flakes
    Salt- to taste
Sweet Chutney:
  • Remove the seeds from dates, add inside a pan with water till submerge and cook till soft.
  • Together add the powdered jaggery, tamarind juice and a cup of water; allow to boil till the jaggery melts well while the chutney boils well and the raw flavour of tamarind leaves. Now add the chilli powder, jeera powder, salt and cook for a minute; switch off the gas.
  • Allow to cool; transfer the ingredients inside a mixer jar and make it as a fine paste.
  • If I don't have dates at home I usually add one or two teaspoon of cornflour in water and dissolve , then pour at the final stages to thicken the chutney.
Green Chutney:
  • Wash, roughly chop the coriander, mint leaves, raw mango and green chilli. Add everything inside the blender jar and grind it as a smooth paste with some added ice cubes. Ice cubes prevent the blackening of the chutney while grinding and keeps it green.
Chilli Garlic Chutney:
  • Remove the stem of the chillies and soak them in water (hot water for hurrying the process) for 30 minutes. Meanwhile peel and roughly chop the garlic. Once the chillies are soft drain the water,  add the chilies, garlic and salt inside the mixer jar and pulse few times then add little water to grind to make a chutney.
  • This chutney is optional  but if you want chaat with spicy and with more flavours this chutney needs to be included.
  • Some times on lazy days I replace this chutney by sprinkling chilli powder over the chaat.
  • All the above said chutneys made in a semi thick consistency. It should not go runny.
  • You could refrigerate these chutneys up to one week and use it. For longer storage freeze them in an airtight container.
  • You could use them as a spread in sandwiches or serve as a dip for pakoras or evening snacks or kebabs.
  • Adjust the sweetness and spice level according to your taste.
Sweet tamarind dates chutney recipe

Green chutney recipe for chaat

Red chili garlic chutney recipe for chaat