Bun Kabab Chutney Recipe

                                     

Bun Kabab Chutney | Green Chutney || How to make Bun Kabab Chutney with step-by-step photos

Bun Kabab Chutney is considered an essential ingredient of any bun kabab without chutney bun kabab is incomplete. the base of bun kabab is chutney. there are several ways to make bun kabab chutneys. mainly this chutney is made with mint, coriander, green chilies, and some basic spices including tamarind pulp 

This chutney is spicy, tasty, and tangy which brings a delicious taste to bun kabab. the unique aroma of the chutney is absolutely amazing and elevates the taste and flavor of any snack

You can also add some yogurt to this chutney but just before having to use it in recipes.

                             

Bun kababs are also called street food. where it is easily available in almost every street, bazaar, or roadside Patara (restaurant). Everyone loves to eat bun kebabs at lunch or time or as an evening snack. this is called also desi bun kabab. whose recipe I will share after it.

This is a quick and easy recipe that can be prepared within 30 minutes and used other than bun kabab such as a sandwich, or paratha rolls. this chutney also can be used often in Pakistani cuisine as a side with snacks and barbecue. this chutney aids digestion and enhances the taste, aroma, and nutrition of any dish

                                  

This chutney has another name Green Chutney, in my earlier posts, I have shared another version of green chutney whose link I will give below the description

For the best result follow my detailed step-by-step photo instructions and tips

Recipe notes:

1. To make the best bun kabab chutney full of flavors,  make sure you use fresh mint, green chilies, and green tomatoes
2. I will suggest using garlic in making chutney, this helps to make tasteful chutney but if you don’t like pungent the flavor of raw garlic can skip
3. I used just mint, green tomatoes, garlic cloves, and green chilies You can also use fresh coriander half of the mint quantity 
4. You can add yogurt to this chutney but keep remembering when you have the intention of using it right away otherwise your chutney will no longer stay fresh for a long time
5. Here I just cooked my chutney to secure for a long time. you can skip this step as desired

More Chutneys Recipes: 

Kashmiri red sauce

Chilli garlic tomato ketchup

 Sweet and sour tamarind sauce

Coriander mint chutney

Chinese schezwan sauce

Chilli garlic sauce

Quick red-green chutney

                  

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To begin this recipe soak the tamarind in warm water for an hour and then extract all seeds and separate the pulp

                     

Take all veggies and prepare them all 

                    

In the hand blender or grinding jug combine all ingredients mint, green chilies, garlic cloves, and green tomato slices

                   

Next, add dry red chilies, tamarind pulp, little water, and salt

                

Blend them together in the jar, Add more water if needed. I used a total of 3 tbsp water in blending the chutney

                        

Blend until smooth

                

Check salt and tang add more if needed 

                               

Heat the little oil in the pot

                           

And pour the chutney into the pot

                      

And cook for a while 

                      

Until the raw smell has disappeared or the water dries up

                          

Once the chutney gets thick, turn off the flame

                     

And let it cool down completely

                  

Transfer to the jar/bottle or bowl

                      

Serve this bun kabab chutney with Pakistani snacks chaat, sandwich, samosa as well

                        

Store it in a  glass bottle and use a week by keeping it in the refrigerator 

                   

Bun Kabab Chutney
Author: Sana Rasheed
Preparation Time: 10 mins
Cooking time: 5 mins
Total time: 15 mins
Servings: as desired
Recipe Category: Sauce
Cuisine: Pakistani
Calories per serving: 3 kcal

Kabab bun chutney is spicy, tasty, and tangy which brings a delicious taste to bun kabab. the unique aroma of the chutney is absolutely amazing and elevates the taste

Ingredients:

1. 1 cup, mint leaves
2. 2 medium-sized, green tomatoes sliced
3. 5-6 cloves, of garlic, chopped
4. 2 medium-sized, green tomato
5. 5-6, green chilies
6. 4-5 tbsp, tamarind pulp
7. 1 tsp, cumin seeds
8. 5-6, dry red chilies
9. Salt to taste
10. 1 tbsp, olive oil 

How to make the Bun Kabab Chutney?

1. To begin this recipe soak the tamarind in warm water for an hour and then extract all seeds and separate the pulp
2. Take all veggies and prepare them all 
3. In the hand blender or grinding jug combine all ingredients mint, green chilies, garlic cloves, and green tomato slices
4. Next, add dry red chilies, tamarind pulp, little water, and salt
5. Blend them together in the jar
6. Add more water if needed
7. I used a total of 3 tbsp water in blending the chutney
8. Blend until smooth, check salt and tang add more if needed
9. Heat the little oil in the pot
10. And pour the chutney into the pot
11. Cook for a while until the raw smell has disappeared or the water dries up
12. Turn off the flame and let it cool down completely
13. Transfer to the jar/bottle or bowl
14. Serve this bun kabab chutney with Pakistani snacks chaat, sandwich, samosa as well
15. Store it in a  glass bottle and use a week by keeping it in the refrigerator
16. This chutney keeps good for about a week in the refrigerator and 1 month in the freezer

*Not be duplicated, rewritten, or published without permission- Thank you!

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