Chutney is like the heart and soul of any chaat recipe. Dates -tamarind sweet chutney, coriander - mint green chutney and the spicy garlic chutney are the most important elements in any chaat dish. Basically, chaat is incomplete without them. Since I do not have the luxury of just stepping out of my building and finding a chaat vendor on the roadside, I make my own at home and store them in air tight containers in the refrigerator. The best part about stocking up on these chaat chutneys is the convenience it provides when it comes to making chaats. It helps satiate sudden chaat cravings that may pop up out of the blue.
Ingredients:
Dates 1 cup
Tamarind pulp 1/2 cup
Jaggery 1/2 cup
Cumin powder 1 tablespoon
Kashmiri chilly powder 2 tablespoon
Asafoetida 1/2 teaspoon
Dry ginger powder 1/2 teaspoon
Black salt 1 teaspoon
Salt to taste
Method :
Heat oil in a pan, add cumin seeds, red chilly powder, dry ginger powder, black salt, the tamarind pulp, dates, jaggery and water. Mix everything well and cover and let it cook on medium flame for 15-20 minutes. Stir in short intervals and check for the consistency. It need not be very thick. Once done, sieve and strain the chutney nd let it cool down completely. Store and use it accordingly.
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