(Featuring Chef Aditya Fatepuria’s summer special recipies)

This is the best time to take a pick of healthy wholesome vegetables that are evergreen and cooked across kitchens.

Chat Bahar


For Mint Chutney

  • Mint leaves
  • Coriander leaves: ½ bunch
  • Green chili: 1 bunch
  • Lemon: 1 no
  • Hing (asafoetida): ½ no
  • salt to taste: 1/8 tsp
  • Black salt : ½ tsp
  • Jeera: 1 tsp
  • Ginger: 25 gm.

For sweet chutney

  • Tamarind pulp: ½ cup
  • Sugar: 1cup
  • Black salt: ¼tsp
  • Black pepper: ¼tsp
  • Red chili powder: ¼tsp
  • Jeera: ½tsp


Grind all the ingredients of mint chutney together with enough water to make a smooth chutney.

Adjust seasoning and keep aside. Add tamarind pulp to a heated pan with same quantity of water, once boiling add sugar and reduce flame. Add other ingredients of sweet chutney, optionally you can add jaggery instead of sugar, allow it to cool.

— Recipe courtesy Chef Aditya of Sattvam

Featured originally in Deccan Chronicle

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