These flavor-packed Cilantro mint lime chutney marinated beans on crunchy tostadas with sweet maple lime sauce and cooling yogurt, are an Indian fusion dish that’s a perfect starter, snack, or even entree! ! (Options for soy-free nut-free gluten-free)
These no-cook tostadas use canned beans, prepared tostadas, and lots of delicious sauces – no cooking needed! The only cooking you’d need to do is if you are making your tostadas from tortillas. Prepared tostadas are readily available in most grocery stores.
I wanted to make a fun dish with beans, and I took inspiration from chaat, which is a family of Indian snacks or street food characterized by these awesome combinations of different textures and flavors. Especially papri chaat which has crisp crackers paired with mashed potatoes or chickpeas or both and chutneys, sauces and yogurt for a fantastic salad like hearty nachos if you will. Many chaat recipes have crispy, spicy, sweet, and tangy all together. They’re great as snacks or can be a refreshing meal.
I took inspiration from those flavors and textures. Usually, I make this chickpea potato chaat with small crackers, where you take some cooked chickpeas and cooked potatoes, toss them with some spices and chutneys, and layer them with yogurt, more chutneys, and some chopped crunchy veggies.
I turned that dish into this tostada, where we take crispy tostadas and make marinated beans that are soaked in a delicious green chutney, instead of chickpeas, along with cucumber and onion. We top the tostadas with these beans and then add a good drizzle of seasoned non-dairy yogurt and this sweet, tangy, maple-lime sauce to bring all of those flavors together. It’s absolutely fantastic and delicious! The maple lime sauce is a sub for tamarind date chutney. If you have tamarind chutney, use that for more Indian chaat flavor.
Try more Indian salads- Mango Zucchini chickpea Indian spiced oil salad and my Kachumber Salad !
This recipe is very versatile. If you want to control the heat, use less of the green chili, and choose a milder chili. If you don’t have tostadas, you can make your own! Those instructions are in the recipe notes. If you don’t like cilantro, you can make a mint chutney with more mint leaves instead of the cilantro.
Chutney bean tostadas are just fabulously crispy, zesty, refreshing, and hearty. They are a perfect summer meal!
Why You’ll Love Chutney Bean Tostadas
- perfect warm weather meal or snack – no cooking required!
- incredible combination of flavors and textures! marinated beans, sweet and savory chutneys, creamy cooling cumin yogurt drizzle, on crunchy tostadas
- soy-free and nut-free with easy gluten-free option
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
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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.)
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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.
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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.
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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.
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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.
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.
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
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: