Chutney is a flavor-enhancer for any Chaat or other fried items like pakora, samosay, kachori etc. It may vary in texture – can be sweet or spicy, smooth or chunky and generally includes a combination of vegetables, fruits or herbs.
- 1 Bunch Mint Leaves
- 1 Bunch Fresh Coriander Leaves, finely chopped
- 1 Medium Sized Tomato, chopped
- 8-10 Garlic Cloves
- 2 Tbsp Lemon Juice
- 3-4 Green Chilies, sliced
- 1/2 Tbsp Salt or to taste
- 1/2 Tbsp Red Chili Powder
- 1/2 tsp Chaat Masala Powder
- Wash and chop the vegetables
- Add all the ingredients in the blender, add 1 or 2 Tbsp of water so that the ingredients blend easily
- Keep blending until all ingredients are well combined into a smooth paste.
- Taste check, add more salt, red chili or lemon juice as required
- Its ready! serve it as a dip, spread or condiment
- This can be stored for about a week in the refrigerator
- This can be also stored be freezing and can be used as needed, just thaw and use. It’ll become dark green in color upon freezing however the taste will remain the same
- 1/2 Cup Tamarind(Imli)
- 1/2 Cup Dates, Pitted
- 1/2 Cup Brown Sugar
- 1/2 tsp Dry Ginger Powder
- 1 tsp Roasted Cumin Powder
- 1/2 tsp Red Chili Powder
- 1/2 tsp Red Chili flakes (optional)
- 1 tsp Salt or to taste
- 2 Cups Water or as required
- boil the tamarind and dates in water
- when they become soft add the brown sugar and the spice powders and salt. cook further till the sugar dissolves.
- switch off the burner and let the mixture cool.
- grind the chutney mixture to a smooth paste. sieve the chutney through a strainer. add more salt if needed.
- if the chutney becomes too thick add some water to liquidize it
- 1 Kg Tamarind (Imli)
- 1 1/2 liters Water
- 1/2 Kg Sugar
- 1 1/2 tsp Salt or to taste
- 1 1/2 tsp Red Chili Powder
- 1 Tbsp Chaat Masala
- 1 Tbsp White Vinegar
- Wash dried tamarind and soak in water over night
- Sieve the soaked tamarind and transfer to a wok.
- Add sugar and put it on medium heat, until sugar dissolves. Now add salt, red chili powder, chaat masala and white vinegar.
- When it starts to thicken, taste check, add more salt, red chili as required.
- Remove from heat, cool and serve it as a dip or condiment