This Khaman chutney is what will take your khaman from good to “OMG can I get the recipe?” level. It’s spicy, tangy, a little sweet, and made with actual khaman in it. Yep, we blend leftover pieces right into the chutney for that extra flavor and texture – this is how my mom-in-law makes it and it’s honestly genius.
She’d always whip up a batch anytime we had friends over for Vati Dal Na Khaman, and without fail, everyone absolutely LOVED the Khaman and this chutney so much!
Forget the watery green chutneys you get at restaurants – this one’s thick, punchy, and so easy to make. You’ll be drizzling it over everything.
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💌 Why You’ll Love This Khaman Chutney:
- It’s not your average green chutney – Blending in khaman gives it a unique texture and flavor you won’t get from regular coriander chutney.
- Minimal effort with a Bang Flavour – Just toss everything into a blender and boom – spicy, tangy, slightly sweet magic in minutes.
- Perfect for more than just khaman – Use it as a dip for samosas, spread for sandwiches.
- No coconut, no fancy ingredients – Simple pantry staples, no grinding in batches or roasting stuff.
- Great way to use leftovers – Got a few pieces of khaman drying out? This chutney brings them back to life.
- Totally customizable – Want it spicier? More tang? Go for it, this recipe is super forgiving.
🛒Ingredients to make Khaman Chutney:
See recipe card for quantities.
🌿Let’s make Khaman Chutney:
- Combine all ingredients in a blender jar and blend coarsely, don’t make it a puree – it should be coarse and grainy.
Variations & Substitutions
No citric acid? Swap with lemon juice and adjust adjust to taste.
⭐Top Tip
Control the water: Start with ½ cup and only add more if needed. Blend it coarse, shouldn’t be a purée.
🫙Storage
Store the Chutney in an air tight jar for upto a week. You can also freeze it and will stay great for months!
😍 More Gujarati Recipes?
We love Gujarati food so check out our favourites here:
📖 Recipe
Khaman Chutney
Ingredients
- 4-5 Khaman
- ½ teaspoon ginger-garlic paste
- ⅛ teaspoon citric acid
- 1.5 teaspoon sugar
- 2 handfuls coriander leaves
- ½ cup water
Instructions
- Blend all ingredients in a blender jar and it should have a course grainy texture, should not be a puree.4-5 Khaman, ½ teaspoon ginger-garlic paste, ⅛ teaspoon citric acid, 1.5 teaspoon sugar, 2 handfuls coriander leaves, ½ cup water
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