Wednesday, May 20, 2009

Chutney's for chaat


Green Chutney:
Mint Leaves 1 Cups packed
Cilantro Leaves 2 Cups Packed
Garlic 2 Cloves
Green Chiles 6
Lemon Juice 1 tbsp
salt to taste

Tamarind Chutney:
Tamarind 1 cup
Dates 1 cup
Jaggery 1/2 cup
Ginger 1 inch Piece
jeera 1/2 tsp
dhaniya powder 1/2 tsp
amchur powder 1 tsp
black pepper 1/2 tsp
Red Chilli Powder 1/2 tsp
Salt to taste
Boil the ingredients together and thicken to a pulpy consistency.

Red Chutney:
Whole Red Chiles 15, soaked in warm water for 30 mins
Garlic 8-10 cloves
coconut 1/4 cup
Salt to taste
grind together with as little water as possible.

Method of preparation:

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