Green Chutney With Chaat Masala Recipes

GREEN CHUTNEY WITH CHAAT MASALA

Green Chutney with Chaat Masala image

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry. This recipe is from Gunpowder, an Indian restaurant in London.

Number Of Ingredients 9

Ingredients

1 (1 1/2)-inch piece ginger, peeled, chopped
1 jalapeño, seeds removed, chopped
1 1/2 cups cilantro leaves with tender stems
1 1/2 cups mint leaves
1/3 cup plain whole-milk Greek yogurt
4 teaspoons fresh lemon juice
4 teaspoons vegetable oil
1 teaspoon chaat masala
Kosher salt

Steps:

Pulse ginger, jalapeño, cilantro, mint, yogurt, lemon juice, oil, and chaat masala in a food processor until smooth; season with salt.

ALOO CHAAT WITH GREEN CHUTNEY

Aloo Chaat with Green Chutney image

There's almost always an aloo (potato) chaat vendor at the Old Junction train station near Chandni Chowk. I usually hear the sizzle of frying potatoes and catch their earthy aroma before I spot him. This chaat recipe is found throughout most of northern India and also makes an appearance in some eastern and western regions, where the ingredients vary based upon what vegetables are in season; that said, tomatoes, red onions, radishes, and cucumbers are all frequent dance partners. I recommend peeling the potatoes once they're cool enough to handle but still warm enough so the skins will slip off easily, and then frying them up just after peeling to avoid gumminess. I like to use Kashmiri red chile powder in this recipe, but any fiery red chile powder will do. This chaat doesn't keep well and should be eaten before the sev (fried chickpea noodles) get a chance to become soggy.

Provided by Maneet Chauhan

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1/4 cup ghee, store-bought or homemade
2 large russet potatoes, boiled whole, peeled while warm, and cut into 1/2-inch cubes
1/2 teaspoon Kashmiri or other red chile powder
1/2 teaspoon ground toasted cumin
1/2 teaspoon chaat masala, plus more to taste
1 small red onion, finely chopped
Kosher salt
1/4 cup whole-milk yogurt
2 tablespoons Green Chutney, recipe follows
2 tablespoons tamarind chutney, store-bought or homemade
1/4 cup sev, plus more if desired
Pomegranate seeds, for serving
Chopped fresh cilantro, for serving
2 tablespoons chana dal
1/2 teaspoon cumin powder, roasted
1/2 teaspoon Kashmiri chile powder
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1 teaspoon chaat masala
Pinch of hing (asafetida)
1 tablespoon fresh lemon juice, plus extra for serving
1/2 cup tightly packed fresh mint leaves
1 cup tightly packed fresh cilantro leaves and stems
3 garlic cloves, peeled
1 to 3 serrano chiles, seeded3-inch knob fresh ginger, peeled with a spoon and coarsely chopped

Steps:

In a saute pan, heat the ghee over medium heat until hot but not smoking. Add the potatoes and fry until golden brown and just starting to crisp up, 6 to 8 minutes, turning frequently during the cooking process to ensure even coloring. Transfer the potatoes to a large bowl and add the chile powder, cumin, chaat masala, onions, and a pinch of salt. Stir gently until the potatoes are evenly coated with spices.
In a small bowl, whisk together the yogurt, 1 teaspoon water, and salt to taste. Gently stir the green and tamarind chutneys into the potatoes, season with salt, and transfer to a serving platter. Sprinkle with sev, drizzle with the seasoned yogurt, and garnish with pomegranate seeds and cilantro. If desired, season with additional chaat masala and add more sev.
Heat a cast-iron pan over high heat until nearly smoking. Add the dal and toast, swirling the pan occasionally, until the dal takes on a light golden brown color. Immediately transfer the dal to a bowl or onto a plate to prevent it from overtoasting.
In a food processor or blender, combine the toasted dal and the rest of the ingredients and blend until quite smooth (it will still be a little chunky). Add water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Taste and season with additional salt and lemon juice, according to taste.

GREEN CHILE CHUTNEY

Green Chile Chutney image

In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna

Provided by Maneet Chauhan

Categories condiments, dips and spreads

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons chana dal
1 cup tightly packed fresh cilantro leaves
1/2 cup tightly packed fresh mint leaves
1 (3-inch) knob fresh ginger, peeled with a spoon and coarsely chopped
3 garlic cloves
3 serrano chiles, halved and seeded
1 tablespoon fresh lemon juice, plus more to taste
1 teaspoon chaat masala
1/2 teaspoon roasted ground cumin
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more to taste
Pinch of hing (asafetida)

Steps:

Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

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