Tamarind Chutney and Mint/Pudina Chutney

Time for few chutney. In Indian cuisine chutney play an important role. Especially when we make chats. I will share with you two of the most important chutneys we usually make while serving chats.

Tamarind Chutney

Ingredients

Tamarind extrat - 1cup (from 100 grams tamarind )
Dates - 25
Ginger powder - 1/2 tsp
Red chilli powder - 1 tsp
Kala namak/Black salt - 1 tsp
Jeera powder - 2 tsp
Jaggery - 100 grams
Salt as required

Method of Preparation

*Soak tamarind in hot water for about an hour and exgtract pulp. 

*Soak dates in warm water (just enough water for the dates to soak) for about an hour. In a mixer put the dates and use the same water and make a smooth paste out of it.  

Boil tamarind pulp and jaggery for about 7 minutes. Strain the liquid using a strainer for any impurities. Now add the dates paste to the tamarind and jaggery. Add rest of the dry masalas and boil further for about 3 to 4 minutes. Adjust salt and allow the tamarind chutney to reach room temperature. Store in a small glass jar. Serve it along with dahi vada, dahi pappadi chat, samosa and a number of Indian chats. 

Mint Chutney

Ingredients

Mint leaves - 1 bunch
coriander leaves - 1 bunch
Green chilli - 4
Lemon - 1 (extract juice)
Sugar - 1 tsp
salt as required
Onion - 1 chopped
Garlic - 1 pod crushed

Method of Preparation

Wash and trim the mint leaves and coriander leaves. We are going to use only the leaves. If the coriander leaves stem is soft chop it and use it. 

In a mixer put all the ingredients and grind to a fine paste. If needed add a little water. Adjust salt. This yummy chutney can be served with many starters. Taste great when freshly made.