Saturday, 28 January 2012

Chaat Chutneys

Green Chutney:
Mint Leaves 1 1/2 Cups packed
Cilantro Leaves 2 Cups Packed
Garlic 2 Cloves (optional)
Green Chiles 3 – 4
Lemon Juice 1 tbsp
salt to taste
Tamarind Chutney:
Tamarind 4 inch Sized Ball
Pitted Dates 4 (optional)
Jaggery 1 inch Block
Ginger 1 inch Piece
Cumin Powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Salt to taste
Red Chutney:
Whole Red Chiles 6
Garlic 6 – 9 cloves
Salt to taste
Method of preparation:
Thoroughly clean and wash mint and cilantro leaves.
Remove any hard stalks and roughly chop both mint and cilantro leaves.
Remove stems, wash and roughly chop green chiles.
Peel and chop garlic cloves.
Grind all the green chutney ingredients into smooth paste adding enough water for the green chutney.
Soak tamarind in a cup of hot water and extract all the thick pulp.
Roughly chop the dates.
Peel and mash the ginger.
Heat half a cup of water in a sauce pot, add tamarind extract, dates, ginger and jaggery.
Cook till dates turn soft and jaggery dissolves.
Cool the tamarind mixture to room temperature.
Grind it along with cumin, red chile powder and salt into smooth paste.
Remove stems, break the red chiles and soak them in warm water for 10 – 15 minutes.
Peel and roughly chop the garlic cloves.
Grind soaked red chiles, garlic cloves and salt into smooth paste adding sufficient water for the red chutney.
Serve the red chutney, green chutney and tamarind chutney with the chaat or deep fried snacks or fritters.