Dhokla chutney is the bright, tangy, and mildly spicy condiment that accompanies the steamed chickpea-flour cakes from Gujarat, India. It’s actually two chutneys served together: a vibrant green cilantro-mint chutney and a dark, sweet-sour tamarind-date chutney. This recipe gives you both, and they come together in under 20 minutes with no cooking required—just blending. The green chutney brings fresh herbs and a hint of green chili, while the tamarind chutney adds a deep, fruity tang that balances the soft, savory dhokla perfectly.
Ingredients
For the Green Cilantro-Mint Chutney
- 1 cup (30 g) fresh cilantro leaves and tender stems, tightly packed
- 1/2 cup (15 g) fresh mint leaves, tightly packed
- 1-2 green chilies (serrano or Thai), stems removed (adjust to taste)
- 1 tablespoon (15 ml) lemon juice
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (2 g) sugar
- 1/2 teaspoon (1 g) roasted cumin powder (optional)
- 2-3 tablespoons (30-45 ml) water, as needed
For the Tamarind-Date Chutney
- 1/2 cup (120 g) seedless tamarind paste (or 2 tablespoons tamarind concentrate mixed with 1/4 cup water)
- 1/4 cup (60 g) pitted dates (about 4-5 dates)
- 1/2 teaspoon (2 g) salt
- 1/2 teaspoon (2 g) red chili powder (like Kashmiri, for color and mild heat)
- 1/2 teaspoon (2 g) roasted cumin powder
- 1/4 cup (60 ml) water, plus more as needed
Instructions
Make the Green Chutney
- Add the cilantro, mint, green chilies, lemon juice, salt, sugar, and roasted cumin powder (if using) to a blender or food processor.
- Blend, scraping down the sides as needed, and add water 1 tablespoon at a time until you get a smooth, pourable consistency. You want it slightly thicker than a smoothie—it should coat the back of a spoon but still be drizzle-able.
- Taste and adjust salt or lemon juice. Transfer to a bowl. If you prefer a thinner chutney for drizzling, stir in an extra tablespoon of water.
Make the Tamarind-Date Chutney
- Soak the tamarind paste and dates in 1/4 cup (60 ml) warm water for 5 minutes to soften.
- Transfer the soaked tamarind, dates, and soaking water to a blender. Add the salt, red chili powder, and roasted cumin powder.
- Blend until completely smooth, scraping down the sides. If it’s too thick, add more water 1 tablespoon at a time. The consistency should be similar to a thick syrup—it should pour slowly.
- Strain through a fine-mesh sieve to remove any tamarind fibers or date skins, pressing with a spatula to extract all the liquid. This step is optional but gives a silkier texture.
- Transfer to a bowl. Both chutneys are now ready to serve.
Tips
- Adjust the heat: The green chutney’s spice level depends entirely on your chilies. For a mild version, remove the seeds and membranes from the green chilies before blending. For extra heat, add a third chili or a pinch of cayenne.
- Make it ahead: Both chutneys can be made 2-3 days in advance and stored in airtight containers in the fridge. The green chutney’s color will fade slightly, but the flavor stays bright.
- Substitute tamarind: If you can’t find tamarind paste, use 2 tablespoons of tamarind concentrate mixed with 1/4 cup water. Or substitute with 2 tablespoons of lemon juice plus 1 tablespoon of brown sugar for a quick tangy-sweet alternative, though the flavor will be less complex.
- Don’t skip the sugar: The sugar in the green chutney balances the lemon and chili, and the dates in the tamarind chutney provide natural sweetness. If you omit them, the chutneys will taste harsh and overly sour.
Serving Suggestions
Serve these chutneys alongside steamed dhokla, either as a dipping duo or drizzled over the top. They also work beautifully with other Indian snacks like samosas, kachori, vada pav, or even as a spread on sandwiches and wraps. For a classic Gujarati presentation, pour a little green chutney over the dhokla pieces, then finish with a swirl of tamarind chutney and a sprinkle of fresh cilantro.
Variations
- Add yogurt: For a creamier green chutney, replace 2 tablespoons of water with 2 tablespoons of plain yogurt. This makes it more of a raita-style dip, great for milder palates.
- Garlic-ginger kick: Add a 1-inch piece of peeled ginger and 1 small garlic clove to the green chutney before blending. This adds a warm, aromatic note that pairs well with fried snacks.
- Peanut chutney: For a nutty twist, add 2 tablespoons of roasted peanuts to the green chutney along with the herbs. This thickens it and adds a subtle crunch.
- Make it a single chutney: If you’re short on time, mix 2 parts green chutney with 1 part tamarind chutney for a quick “fusion� chutney that’s both herby and tangy.
Storage and Reheating
Store both chutneys in separate airtight containers in the refrigerator for up to 4 days. The green chutney may darken slightly on the surface—just stir before using. For longer storage, freeze the chutneys in ice cube trays for up to 3 months. Thaw overnight in the fridge or at room temperature for 30 minutes. Reheat gently in a small saucepan over low heat, adding a splash of water if the chutney has thickened. Do not microwave, as it can make the chutney watery and dull the flavors.
Frequently Asked Questions
Can I use dried tamarind instead of paste?
Yes. Use a 2-inch piece of dried tamarind (about 20 g). Soak it in 1/2 cup (120 ml) hot water for 10 minutes, then squeeze and strain to extract the pulp. Discard the solids and use the liquid in place of the paste.
Why is my green chutney bitter?
Bitterness usually comes from over-blending the cilantro stems or using too many stems. Use mostly leaves, and blend in short pulses rather than running the blender continuously. Also, make sure your mint is fresh—old mint can turn bitter.
Can I skip the dates in the tamarind chutney?
Yes, but you’ll need to add another sweetener. Use 2 tablespoons of brown sugar or jaggery (Indian unrefined sugar) to balance the tamarind’s sourness. The dates also add a slight caramel flavor, so the substitute will change the taste slightly.
How do I make the chutney spicier?
For the green chutney, add an extra green chili or a pinch of cayenne pepper. For the tamarind chutney, increase the red chili powder to 1 teaspoon or add a pinch of cayenne. Remember that the heat will mellow slightly after refrigeration.
Do I need to refrigerate these chutneys?
Yes, because they contain fresh herbs and lemon juice, they should be refrigerated. At room temperature, they can spoil within 2 hours. Always store them in the fridge and discard if left out longer.
Can I use this chutney as a marinade?
Yes, the green chutney works well as a marinade for paneer, chicken, or tofu. It will add a bright, herby flavor. However, the tamarind chutney is too sweet and sticky for marinades—use it as a glaze or dipping sauce instead.
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