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:
- To make the best bun kabab chutney full of
flavors, make sure you use fresh
mint, green chilies, and green tomatoes
- 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
- I used just mint, green tomatoes, garlic cloves, and green chilies You can also use fresh coriander half of the mint
quantity
- 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
- Here I just cooked my chutney to secure for a
long time. you can skip this step as desired
More Chutneys Recipes:
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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