Try This 5-Minute Recipe For Bombay's Famous Sukhi Green Chutney
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If you’re a chaat fanatic, you know that the heart and soul of a good bhel puri is definitely the chutney. In Bombay and beyond this snack has many variations but without the right chutney, it can taste like a dry and slightly bland cohesion of rice puffs and veggies. But the only problem arises when you have to recreate the magic of street food at home, it can be difficult to make it just right.

But luckily help is on the way in the form of a Sukha Green Chutney, a dried version of the famous Mumbai chutney - and in some ways similar to the dry chutney used on vada pav - that can be stored for longer and used as and when its required.  The secret to the perfect texture is the use of roasted gram or daalia that transforms an otherwise wet chutney into a dry powder that can be refrigerated for long periods of time and can even be taken with you when you travel.

The addition of citric acid also aids in the preservation of the chutney and adds a tanginess that is crucial to the flavour balance. You can use this chutney dry, sprinkled over chaat and allow the natural moisture of the vegetables to help it adhere to the components. Or you can rehydrate the mixture with a few drops of water to turn it back into a liquid chutney to pour over the chaat. 

Simple and convenient, it comes together in minutes and lasts for months under the right conditions so you can enjoy the perfect green chutney, any time you like. 


  • ½ cup Fresh Coriander
  • 3 - 4 green chillies, chopped
  • 8 - 10 Fresh Mint leaves
  • 3 - 4 Curry Leaves
  • A Small Piece of Ginger
  • 2 Pinches Hing
  • ½ tsp Amchoor Powder
  • ½ tsp Jeera powder
  • ½ tsp Black Salt
  • 1 tsp Salt
  • ¼ tsp Citric Acid
  • ⅔ cup Daalia / Roasted Gram
  • 1 tsp Chaat Masala
  • ¼ tsp Turmeric Powder


  • Wash and dry the coriander, curry and mint leaves. If you prefer, you can also sun dry them to minimise the amount of moisture in the chutney even further. 
  • Add all the ingredients to a food processor without any water and pulse until it becomes a fine, dry powder.
  • If there are still chunks in the chutney keep blending until the mixture is smooth, adding more gram if it starts looking wet. 
  • When it reaches the desired consistency, transfer it to an airtight jar and store it in the fridge until required.