Cilantro Mint Chutney White Beans over Crispy Tostadas (no-cook!)
Indian Chaat meets Tostadas! Flavor-packed Cilantro ginger lime chutney marinated beans on crunchy tostadas with sweet maple lime sauce and cooling yogurt . An Indian fusion dish that’s a perfect starter, snack, or even entree!! No cook(soy-free and nut-free with gluten-free option)
Servings: 3
Ingredients
For the Green Chutney
- 1 1/2 to 2 cups cilantro leaves and stems, packed
- 1/4 cup mint optional
- 1 green onion , root chopped and discarded
- 1/2" ginger
- 1 to 2 cloves garlic
- 1/4 cup chopped tomato or apple
- 1/2 hot green chili such as serrano or Indian green chili, use milder for less heat
- 1/2 teaspoon chaat masala blend or more, to taste
- 1/4 to 1/2 teaspoon salt , to taste
- 1 tablespoon lime juice
- 2 ice cubes
For the Marinated Beans
- 1/3 cup sliced or chopped red onion
- 1/3 cup chopped cucumber
- 1/2 green chili finely chopped, optional
- 15 ounce can white beans such as cannellini, butter beans, chickpeas, or 1 1/2 cups cooked beans of choice
For the Sweet Chutney
- 2 tablespoons maple syrup
- 1 teaspoon lime juice
- 1/2 teaspoon chaat masala
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 tablespoon bbq sauce , optional
For the Yogurt Drizzle
- 1/4 cup non-dairy yogurt
- 1 teaspoon maple syrup or 1/2 teaspoons sugar
- 1/8 teaspoon ground cumin
- 1/8 teaspoon salt
For the Tostadas
- 6 to 8 prepared tostadas depending on size. Or make your own (see notes).
For Garnish (optional)
- pepper flakes, chopped tomato, sesame seeds
Instructions
- To make the green chutney, add all of the green chutney ingredients to a blender or food processor. Add one tablespoon of water and blend until the mixture is puréed. Add a little more water, if needed. Don’t add too much water, because the chutney should be thick enough to coat the beans and not get too watery. (Variations: For a thicker chutney, you can add more apple or tomato. You can also add a few tablespoons non-dairy yogurt to make it creamy and thick. For extra tangy chutney, add a little lime zest.)
- For the beans, add the sliced onion, cucumber, to a bowl. Add the beans and 3/4 of the green chutney, tossing well to coat. Taste and adjust the flavor with more salt, cayenne for more heat, or lime juice for tang. Do not let the beans sit for too long, as they may get watery.
- To make the sweet chutney, mix all the sweet chutney ingredients together in a bowl until well combined. Taste and adjust the flavor, adding more chaat masala, if you want. substitute tamarind or mango chutney, if you have it.
- For the yogurt drizzle, combine the yogurt drizzle ingredients in a bowl, and mix well. You can thin the yogurt mixture with a teaspoon of water so it is easy to drizzle, if needed.
- Warm the tostadas in the oven. Top each tostada with the marinated beans, followed by a good drizzle of the yogurt mixture, some sweet maple lime chutney, or tamarind chutney and more of the green chutney. Garnish with pepper flakes, chopped tomato, or sesame seeds if you like. Serve immediately.
Video
Notes
Serving suggestion: If you do not want to make loaded tostadas, you can serve the beans in a bowl like a dip with the tostadas on the side. You can also serve with crackers, tortilla chips, or Indian-style crackers, such as papri or mathri, from an Indian grocery store. Serve the beans and sauces together, so everyone can add their preferred toppings.
To make your own tostadas: Use small tortillas. In a bowl, mix 1 tablespoon of oil with a pinch of salt and cayenne. Brush this mixture on both sides of each tortilla. Place on a baking sheet. Optionally sprinkle with carom seeds for an Indian cracker flavor. Bake at 400°F (205° C) for 5 minutes, flip, then bake another 4 to 5 minutes. Remove them from the oven, and then use them.
This recipe is gluten-free, if you use gluten-free tostadas. It’s also soy-free, and nut-free, as long as you use soy-free and/or nut-free non-dairy yogurt.
Chaat masala substitute: use dry mango powder (amchur) instead of chaat masala, or use 1/8 teaspoons Indian Kala namak salt. Or add more lime juice.
Chaat: For more chaat style, use chickpeas instead of white beans, add 3/4 cup of cubed boiled potatoes, use tamarind chutney, and top with crisp chickpea noodles called Sev .
Thicken maple lime chutney: mix 1/2 teaspoon cornstarch into the chutney, heat in a skillet or microwave to bring to a boil. Mix and let cook to thicken
Nutrition
Calories: 402kcal | Carbohydrates: 70g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 581mg | Potassium: 931mg | Fiber: 11g | Sugar: 13g | Vitamin A: 942IU | Vitamin C: 14mg | Calcium: 201mg | Iron: 5mg