Chaat Chutneys

Green Chutney Ingredients:

• 1 cup cilantro leaves
• ½ cup mint leaves
• 4-5 Green chilies
• Salt/black salt to taste
• ¼ teaspoon sugar
• 1-2 tablespoon lemon juice
• ½ inch ginger
• water

Method:

1. Mix everything in a mixer, add little water and grind to a smooth paste.

Sweet Chutney Ingredients:

• 1 cup seedless tamarind
• 1 cup jaggary
• 6-7 seedless dates
• ½ teaspoon red chili powder
• ½ teaspoon roasted cumin powder
• ½ teaspoon roasted coriander powder
• ½ teaspoon chaat masala
• salt to taste
• Water

Method:

1. Add tamarind, dates, and jaggary in a pan. Add around 2 cups of water. Cook on a medium heat for 10 minutes or until jaggary gets dissolved and the mixture will be thicken.
2. Add all the spice powders and salt. Stir continiously and cook for another couple of minutes. Turn off the heat.
3. Let the mixture cool down completely. Add the cooled mixture to a grinder and make a fine paste. (You can add little water if necessary.)
4. Strain the paste through a strainer. Store it in a airtight cointainer.

Red Chutney Ingredients:

• 10-12 dry red chillies
• 5-6 garlic pods
• 1 teaspoon lemon juice or adjust according to taste
• Salt to taste

Method:

1. Soak red chillies in a enough water for 4-5 hours.
2. Add garlic pods, chillies, lemon juice and salt in a mixer jar and make a fine paste. You can use little water while grinding.

Coconut Chutney

Ingredients:

To grind:

• 1 cup fresh grated coconut
• ½ cup daliya or split rosted chana dal
• 1-2 green chillies
• 1 teaspoon ginger grated
• ½ teaspoon tamarind pulp
• Salt to taste
• Water

For Tadka (Seasoning):

• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 2 red chillies
• a spring of curry leaves
• a pinch of hing or asafoetida
• 1 teaspoon of oil

Method:

1. Grind everything with the ingredients to grind with adding little water at a time. Make a smooth paste.
2. Heat a pan and add a teaspoon of oil. Add musterd seeds and urad dal. When they start sizzling, add asafoetida, red chillies, curry leaves.
3. Add this seasoning on the top of the chutney. Stir gently to mix it.