This is a simple and easy recipe which is one of the main and common ingredient in Chaat recipes. Couple of days before I have posted Pani Puri / Golgappa which is the queen in Chaat items :-) I have stored pani puri in an airtight container and the day after I have started to make Bhel & Dahi puri. If you make these chutneys, it can be stored in fridge for more than 2 weeks. If you have these chutnyes in hand, you can make Bhel puri, Pani puri, Samosa chaat, Dahi puri, Cutlet and patties and the list will never end. My hubby like chaat and this is first time for me to trying at home. My hubby and kids enjoyed a lot when I made Dahi puri and will post soon :-) Make it! Store it! Chat with Chaat! :-)
INGREDIENTS:
Tamarind - a lemon sized ball
Dates - 10 to 12
Red chilli powder - 1/2 tsp
Cumin powder - 1/4 tsp
Jaggery - 1/4 tsp
Salt or Black salt - to taste
To temper:
Oil - 1 tsp
Cumin seeds - 1 tsp
HOW TO MAKE:
Soak tamarind in a cup of water for 20 mins. Heat 1/2 cup of water and boil the dates. Let it get boil for 15 mins and slowly the color of the dates will get change also will get cook. Turn off the stove and allow to cool down.
In a mixie / blender make a fine paste of the boiled dates without adding water. Keep aside.
In a pan heat tamarin juice and allow to boil and let the raw smell goes. After add the date mixture. Allow to boil and keep stirring to avoid burning or stick into the kadai / pan.
Heat oil in a small pan add cumin seeds and red chilli powder. Pour the seasoning in the tamarind & date mixture. Sprinkle cumin seeds powder and mix well. Add jaggery powder and needed salt to taste. Mix well. Turn off the stove.
INGREDIENTS:
Coriander leaves - 1 cup or 1 bunch
Mint leaves - 1/2 cup or 1/2 bunch
Green chillies - 4 to 5
Garlic cloves - 4
Ginger - 1 inch piece (Peel the skin and cut into pieces)
Lemon juice - 1 tsp
Black salt - to taste
HOW TO MAKE:
Wash coriander and mint leaves. In a blender add all the ingredients except salt and lemon juice.
Make a fine paste by adding little water. Add needed black salt and lemon juice and give a stroke again. Green chutney is ready.
INGREDIENTS:
Garlic - 10 to 15 cloves
Red chilli powder - 1 1/2 tsp
Salt / Black salt - to taste
Oil - 1 tsp
HOW TO MAKE:
In a mixie / blender make a fine paste of garlic by adding little water.
Heat oil in a kadai / pan then add garlic paste. Blend well and let it absorb the water and raw smell goes. Add red chilli powder and mix well.
Mix well and then add needed salt or black salt. Stir well to avoid burning. Turn off the stove. Garlic chutney is ready.
TIPS:
These chutneys can be stored in fridge for more than a week.
Adding jaggery in tamarind date chutney is an optional.
Stored garlic paste is available and instead grinding garlic add garlic paste for time consuming.
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