The quintessential accompaniment for any chaat and pakoras.
Coriander Mint chutney/ Tikhi chutney/ Green chutney
Coriander leaves-1 cup
Mint leaves-1/4th cup
Ginger-2 inch piece
Lemon or Lime juice-2-3 tablespoon
Cumin seeds-1 teaspoon
Garam masala powder- 1/2 teaspoon
Chaat masala- 1/2 teaspoon
Salt to taste
Water for grinding 1-2 tablespoonDIRECTIONS:
Grind all the ingredients together to a smooth paste and keep aside in a bowl.
Tikhi chutney or Green chutney is ready.
Tamarind Jaggery Chutney/ Khatti Meethi Chutney/ Saunth Chutney
(I've used Tamarind Concentrate to make the chutney. This makes the work faster and easier than the traditional way of soaking the tamarind and squeezing the tamarind pulp).
Tamarind Concentrate- 75 grams
Jaggery/ Gur- 200 grams
Cumin seeds- 1 teaspoon
Fennel seeds- 1 teaspoon
Black peppercorns- 7-8
Ginger powder- 1/2 teaspoon
Asafoetida/Hing- A pinch
Garam masala powder- 1 teaspoon
Red Chili powder- 1 teaspoon
Salt to taste
Oil- 1 teaspoon
Water- 1.5 cupDIRECTIONS:
Coarsely grind cumin seeds,fennel seeds,peppercorns and cloves.
Grate the jaggery if it's in a big block shape.
Heat oil in a small pan.
Add coarsely grounded seeds and let them crackle.
Add ginger powder, red chili powder, garam masala powder and asafoetida.
Next, add tamarind concentrate,jaggery and water.
Mix them well.
Let the mix cook for 8-10 minutes.
The mixture will thicken.
Switch off the heat and let the chutney come to room temperature.
When cooled, store the saunth chutney in an air-tight dry jar or container.