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Chutney for chaat

Imli-Kajur Chutney/ Dates-Tamarind Chutney:

The Imli (tamarind) chutney is accompanied with tons of Indian foods. Its is a main ingredient of almost every chaat recipe and great dip for a variety of savory snacks.

Every family have their own proportions and ingredients for this recipe. I love to make the chutney with dates, firstly because we get fresh dates, yeah fresh! not the ones that are processed and tightly packed. My parents live in a place where they get one of the best quality dates and secondly the taste is better than Jaggery or dry mango.

Ingredients and preparation:

Makes approx: 20-23 fl oz

30 dates
2 tsp oil
1/4 cup thick tamarind extract (mixed with 1/2 cup water)
1 tsp chilli powder, adjust to taste
1 tsp freshly roasted and powdered cumin
1/2 tsp roasted cumin powder
Salt to taste

Soak the dates in hot water for approx 30 mins.

In a heavy bottom pan, heat oil. As the oil becomes hot, add asafoetida, chilli powder and tamarind extract.

Mean while, remove the pit from the dates and grind the soaked dates to a smooth paste.

Add the ground dates, roasted cumin powder and salt to tamarind mixture that is cooking. Mix well and continue to cook. Add 1/2 to 3/4 cup of water if the chutney is very thick 

Simmer for 15-20 minutes. Check for salt and spice. Add chilli powder and roasted cumin powder to taste.

Once completely cool, store in well sterilized jar and refrigerate.

Stays good for weeks!

Mint-Cilantro-Green chillies Chutney/ Hara Chutney:

This hari chutney also known as “green chutney” is versatile in Indian cooking: A main ingredient for any chaat, A great side for just any snack like Samosa, Tikki, Pakora/Pokoda or Tikka! This chutney is also popular spread for Sandwiches or Kathi roll. The flavors of coriander and mint are so fresh and alive. The chutney can be stored refrigerated for up to a week.

Ingredients and preparation:

1 small bunch/ 1 cup packed of Cilantro/Coriander
5-6 strings of mint
2 green chilies
2 tablespoons of lemon juice
1/2 inch ginger
1/8 tsp kala namak
1/2 tsp roasted cumin powder
Salt to taste

Grind all the ingredients to a smooth paste using few tablespoons of water.

The lemon juice retains the green color from turning black because of the addition of mint.

Happy cooking

 

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