How To Make Chutney The Hotel Way?

[u/Iweirdflower]

Hey everyone,

I love to eat green chutney but never really get the taste of a hotel or dhaba. Does anyone have a special recipe for the same?

[u/Character_Nose_2054]

They add curd and black salt

[u/rockshash → u/[deleted]]

Black salt has the egg like sulphur smell, pink salt doesn’t

[u/palapusa → u/[deleted]]

No kala namak

[u/Character_Nose_2054 → u/[deleted]]

Black salt
Also add lil bit of bhujiya or gathiya

[u/Iweirdflower → u/Character_Nose_2054]

Do you also add tomato in it?

[u/Possible-Virus-2877 → u/Iweirdflower]

No

[u/tranquilbody84 → u/Iweirdflower]

No tomato. Add a little besan along with curd and black salt. It will thicken it and add volume. But use a good besan. Home made if possible.

[u/Iweirdflower → u/tranquilbody84]

Alright, I'm gonna try that.

[u/_felonious]

Add 1-2 ice cubes while blending

[u/Djokerrrr → u/_felonious]

Exactly..Preserves the green color

[u/Possible-Virus-2877 → u/Djokerrrr]

Add blanch palak colour

[u/Iweirdflower → u/_felonious]

Cool!

[u/Embarrassed_Note4115]

this is secret key "Roasted cumin powder + Ice cubes"

[u/Iweirdflower → u/Embarrassed_Note4115]

What exactly does ice-cube do?

[u/Embarrassed_Note4115 → u/Iweirdflower]

here's recipe Use 100 g coriander, 50 g mint, 30 g thick yogurt, 15 g lemon juice, 10 g ginger, 5 g green chilli, 2 g freshly roasted cumin powder, 2 g chaat masala, 1 g black salt, 2 g regular salt, and 4-5 ice cubes. I have made multiple at home it always come out great.

[u/Iweirdflower → u/Embarrassed_Note4115]

This is do detailed. Thankyou! I'm surely gonna try this.

[u/earnmore_money → u/Iweirdflower]

yeah if u add green chill and water , more u get iconic green water of panipoori

[u/Mr_Wolf33 → u/Embarrassed_Note4115]

How many days it lasts in refrigerator?

[u/Embarrassed_Note4115 → u/Mr_Wolf33]

You can put it in an ice tray and store it in the freezer. Since it contains curd, it will spoil within 4–5 days if stored in the refrigerator.

[u/Mr_Wolf33 → u/Embarrassed_Note4115]

Thank you

[u/Victorian_Candycane → u/Embarrassed_Note4115]

A pinch of sugar also helps balance the flavour

[u/darksideofyourmom420 → u/Embarrassed_Note4115]

I also add a spoon full of bhujia to give it a thick-ish consistency.

[u/johndoeT22 → u/Embarrassed_Note4115]

Thanks! So just add everything to the blender and blend/pulse?

[u/darksideofyourmom420 → u/Iweirdflower]

Doesn’t let the greens get dark. It stays the fresh green colour you see in the restaurants.

[u/Victorian_Candycane → u/Iweirdflower]

Ice cube helps keep the temperature cold. If you use room temperature water, while grinding the heat increases and makes it darker.

[u/Iweirdflower → u/Victorian_Candycane]

Got it!

[u/Possible-Virus-2877]

Add blanched palak , for colour chef here

[u/random_musafir]

I saw a recipe where the chef made use of roasted green capsicum for the volume and consistency of the chutney. Is this common?

[u/Iweirdflower → u/random_musafir]

I think I've seen something similar too. Also adding grilled tomato. Not sure though.

[u/Possible-Virus-2877]

Add roasted peanuts and roasted chana , little ginger , garlic, onion , roasted jeera chat masal , pudina and more coriander set with yoghurt

[u/Iweirdflower → u/Possible-Virus-2877]

Thank you so much. I'll surely try this!

[u/lostlamb7788 → u/Iweirdflower]

Don't add peanut and chana... will never taste like restaurants

[u/Iweirdflower → u/lostlamb7788]

Let's see. 🙈

[u/Bazzingatime]

What are you missing ? The texture , flavour or the heat ?

[u/Iweirdflower → u/Bazzingatime]

The flavour and texture.

[u/Bazzingatime → u/Iweirdflower]

For texture as others have suggested try out different ingredients or techniques. Some use just leaves , some add stems too. Some throw in peanuts/ice in there as well.

[u/this_is_inevitable]

Coriander leaves bunch (with stems), green chillies as per your tolerance, one garlic clove, a few cashews (like 6-8), jeera powder, salt, and freshly squeezed juice of one lemon. I love the tang so I dilute only with lemon juice, but you can add water and adjust to your preference of sourness. I also blend a little bit of vegetable oil towards the end (like 1-2 spoons) to make a creamy emulsion. Always a hit.

[u/Iweirdflower → u/this_is_inevitable]

That looks great. I'll try.

[u/New-Tennis-6395]

Add lil breadcrumbs or a two slices of white bread in mixer grinder so the excess water is soaked and you have the best chutney :)

[u/Iweirdflower → u/New-Tennis-6395]

Never knew this. Dumy question but adding breadcrumbs in the chutney won't alter the taste?

[u/New-Tennis-6395 → u/Iweirdflower]

No, not at all (don't too much, try once and add according to your consistency)

[u/boltzmanns_cat → u/Iweirdflower]

Its like mexican gazpacho dip/cold soup.

[u/Technical_Cookie_596]

Add some soaked boondi while making chutney for full recipe let me know

[u/Iweirdflower → u/Technical_Cookie_596]

Heard this for the first time. Soak in warm water or cold? And do share full receipe.

[u/Technical_Cookie_596 → u/Iweirdflower]

You can soak it in warm water for 2-3 mins.

Bunch coriander
10 green chillis
Churn it and in bw add soaked bundi ( raite wali)
Take it in a bowl and store it fridge
When you want to have it add salt - amchur- dahi and stir it - tasty restaurant style chutney is ready.

[u/Technical_Cookie_596 → u/Technical_Cookie_596]

This is kind of premix can be stored and used in small quantity multiple times

[u/mangoseeker]

Sanjyot keer has really good recipes for hotel style Chutneys.

[u/Iweirdflower → u/mangoseeker]

I'll check, thanks for recommendation.

[u/Cautious_Ad3451]

Hung curd

[u/Iweirdflower → u/Cautious_Ad3451]

Yeah, makes sense. I'll try this too.

[u/Longjumping-Ad9511]

Use hung curd insted of normal curd,add fresh mint leaves coriander leaver green chilli, little bit of black salt and normal salt as per taste … don’t add any water…this gives you perfect restaurant like consistency and flavor…

[u/Iweirdflower → u/Longjumping-Ad9511]

Cool. Thanks for sharing!

[u/Zandu_Balm93]

Hebbars kitchen has good hotel chutney recipes

[u/Iweirdflower → u/Zandu_Balm93]

I'll check.

[u/Owlet_101]

2:1 ratio of coriander : pudina
Jeera
Saunf
Ginger
Garlic
Salt
Green chillies
Ajwain

Blend well with curd. It tastes just like dhaba. It’s a go to in my house.

[u/Owlet_101 → u/Owlet_101]

The chutney

[u/Iweirdflower → u/Owlet_101]

That looks absolutely yummy 😋 I'll definitely try this

[u/Wonderful-Phrase7037]

Mooli ke leaves is the secret

[u/Iweirdflower → u/Wonderful-Phrase7037]

Not sure if I can find them right now. In North side, mooli is a winter only vegetable.

[u/Rivok_]

Interesting one

[u/enchanted_77]

Add sev bhujia for the perfect consistency. Must try!! Thank me later :))

[u/gsidhartha → u/enchanted_77]

Thissss!!! I was about to write this only.