Bun Kabab Chutney Recipe - Yummy Traditional

Bun Kabab Chutney Recipe

                                     
bun-kabab-chutney-recipe-with-step-by-step-photos


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 incompleted.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 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 kabab chutney

Bun kababs are also called street food. where it 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, 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
                                  
Bun-kabab-chutney

This chutney has another name is 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 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: 

                  
bun-kabab-chutney


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

                     

extract the seeds

Take all veggies and prepare them all 

                    
prepare-all-veggies

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

                   

combine-all-ingredients

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

                

add-other-ingredients

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

                        

blend-chutney

Blend until smooth

                

blend-the-chutney

Check salt and tang add more if needed 


                               
chutney-is-blended


Heat the little oil in the pot

                           

heat-the-oil

And pour the chutney into the pot

                      

cook-the-chutney

And cook for a while 

                      
cook-the-chutney

Until the raw smell is disappeared or water dries up
                          
cook-until-thick

Once chutney gets thick, turn off the flame
                     
cook-until-water-dries-up

And let it cool down completely

                  

chutney-is-done

Transfer to the jar/bottle or bowl

                      

chutney-is-ready

Serve this bun kabab chutney with Pakistani snacks chaatsandwichsamosa as well

                        

bun-kabab-chutney-is-done

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

                   
chutney-is-done





Kabab bun chutney is spicy, tasty, and tangy that brings delicious taste in bun kabab. the unique aroma of the chutney is absolutely amazing and elevates the taste and flavor of any snack...

Ingredients:
  1. 1 cup, mint leaves
  2. 2 medium-sized, green tomatoes sliced
  3. 5-6 cloves, garlic chopped
  4. 2 medium-size, 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 sauce?
  1. To begin this recipe soak the tamarind in the warm water for an hour and then extracts all seeds and separate the pulp
  2. Take all veggies and prepare them all 

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