Note that you can make the chutneys the day before.

Green chutney


  • 1 cup coriander leaves
  • ½ cup mint leaves
  • ¼ cup fresh grated coconut (if you don’t have coconut then add ¼ cup of peanuts)
  • 2-3 cloves of garlic
  • 1 inch ginger
  • 2 green chilli
  • ½ teaspoon cumin powder/jeera powder
  • 1 teaspoon chaat masala
  • 1 tablespoon lime juice
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ½ cup water
  • 2 papads (poppadum) per person


  1. Grind all ingredients into a fine runny paste.
  2. Transfer it to a serving bowl

Tamarind chutney (Sweet and sour)


  • 4 tablespoon tamarind paste
  • 2 tablespoon sugar/jaggery
  • ½ teaspoon red chilli powder
  • ¼ teaspoon chaat masala
  • ¼ teaspoon ginger powder
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • ½ cup water


  1. Mix all ingredients together till everything is dissolved.
  2. Transfer it to the serving bowl

Tomato and onion chutney

This chutney is usually used as an accompaniment to South Indian dosas. It tastes good with papad too!


  • 1 tablespoon chana dal (split Bengal gram)
  • ½ tablespoon urid dal (split black lentils)
  • ½ teaspoon cumin seeds
  • 1 teaspoon oil
  • 4 dried red chillies
  • 1 large red onion roughly chopped
  • ½ inch ginger grated
  • 2 big cloves of garlic crushed
  • 2 medium sized tomatoes roughly chopped
  • 1 teaspoon lime juice
  • 1 teaspoon turmeric powder
  • ¼ teaspoon salt


  1. Dry roast the cumin and dals in a pan and set aside to cool.
  2. Heat the oil in a pan and fry the red chillies till crisp. Add the chillies to the dals that you have set aside.
  3. Now, in the same pan sauté the onions, ginger and garlic.
  4. Then add tomatoes, turmeric and salt. Sauté till the tomatoes turn soft.
  5. Take it off the heat.
  6. In a blender, grind the dal and chillies first. Then add the tomato and onion mixture. Add a little water if the paste is too thick.
  7. Transfer to the serving bowl.

For serving

Roast/deep fry some papad and place them on a tray. Make sure you make a few extra papads than you think you would require. Trust me they vanish quickly. Serve them with the chutney trio. The green chutney and the tamarind chutneys go well with the kebabs.


Papad and chutney trio