The Chaat Chutney Trio
Calories:
Equipment
- 1 Pressure cooker
- 2 Pans
- 3 Bottles
Ingredients
Tamarind Chutney (Imli Chutney): Tangy, spicy, and slightly sweet, this chutney is the backbone of many Indian snacks.
- ½ cup Tamarind seedless or pulp
- ½ cup Jaggery adjust to taste
- 2 cups Water
- 1 teaspoon cumin powder roasted
- ½ teaspoon Coriander seed powder or saunth
- ½ teaspoon red chilli powder
- ½ teaspoon black salt
- Salt to taste
- ½ teaspoon dry ginger powder or suanthi powder, optional
Sweet Dates Chutney (Khajur Chutney): This chutney pairs beautifully with tamarind or can be used on its own for a milder, sweeter flavour.
- 1 cup Dates use seedless ones
- 2 garlic cloves
- 2 cups Water
- ½ teaspoon cumin powder roasted
- ½ teaspoon coriander seeds powder roasted
- ½ teaspoon black salt
Mint-Coriander Chutney (Hari Chutney): Fresh, green, and spicy, this chutney adds that irresistible burst of freshness to any chaat.
- 1 cup mint leaves fresh
- 1 cup Coriander leaves fresh
- 2 Green chillies adjust to taste
- 2 garlic cloves
- 1 tablespoon Lemon juice
- ½ teaspoon cumin seeds
- Salt to taste
- Water as needed
Instructions
How to make Tamarind Chutney (Imli Chutney)
- Pressure cook for 2-3 whistles the tamarind, water, roasted cumin and coriander seed. (½ cup Tamarind,2 cups Water,1 teaspoon cumin powder,½ teaspoon Coriander seed powder)
- Let the pressure drop naturally, then open the cooker.
- Cool and blend the tamarind, water, roasted cumin and coriander seed.
- Strain to remove fibre and seeds.
- Add jaggery, red chilli powder, black salt, salt and dry ginger powder (if using) and simmer for 5–7 minutes until it thickens. (½ cup Jaggery, ½ teaspoon red chilli powder, ½ teaspoon black salt,Salt, ½ teaspoon dry ginger powder)
- Cool both sauces completely and store in an airtight jar in the fridge for up to 3 weeks.
How to make Sweet Dates Chutney (Khajur Chutney):
- Pressure cook for 2-3 whistles dates, water, garlic, roasted cumin seeds and roasted coriander seeds, and black salt. (1 cup Dates, 2 cups Water, 2 garlic, ½ teaspoon cumin powder,½ teaspoon coriander seeds powder½ teaspoon black salt).
- Let the pressure drop naturally, then open the cooker.
- Cool and remove the seeds if not seedless, and blend and strain.
- Simmer for 5–7 minutes until it thickens.
- Cool both sauces completely and store in an airtight jar in the fridge for up to 3 weeks.Or freeze it.
How to make Mint-Coriander Chutney (Hari Chutney):
- Rinse and roughly chop mint leaves, coriander leaves, green chillies, garlic, lemon juice, cumin seeds and salt. (1 cup mint leaves, 1 cup Coriander leaves, 2 Green chillies, 2 garlic, 1 tablespoon Lemon juice,½ teaspoon cumin seeds,Salt).
- Blend all ingredients until smooth. Add water gradually to reach your preferred consistency.(Water)
- Use immediately or store in the fridge for 3–4 days. For a longer shelf life, it can be frozen in cubes.
Nutrition
Serving: 1bottle