Meethi Saunth

A sweet and tangy Marwari chutney made of dried mango slices with a predominant flavour of dried ginger powder (soonth). This is also called Navratna chutney.

Preparation Time : 10 mins.
Cooking Time : 25 mins.

Makes 1 1/2 cups.
Ingredients
12 dried mango slices

1/2 cup grated jaggery (gur)

1/2 cup sugar

1/4 cup dried dates (kharek)

1/4 cup broken cashewnuts

2 tablespoons sultanas

1 teaspoon chilli powder

1/2 teaspoon dried ginger powder (soonth)

1 teaspoon fennel seeds (saunf)

1/2 teaspoon cumin seeds (jeera)

salt to taste


Method

1. Soak the dates and cashewnuts in warm water.

2. In a pan, combine the mango slices, jaggery and sugar with 1 cup of water and simmer for 20 minutes till the mango slices are soft.

3. Cool completely and purée into a fine paste.

4. Drain the soaked dates and cashewnuts. Deseed and chop the dried dates.

5. Add all the ingredients into the puréed chutney mixture and mix well.

6. Use as required. Store refrigerated.

Tips
Dried mango slices are available at most grocers. You can subsitute the slices with approximately 2 to 3 tablespoons amchur powder.

Fresh Garlic Chutney

A must have ingredient in any chaat. The pungent aroma of garlic is unmistakable. Oil your hands before you peel garlic to prevent your fingers from discolouring and to prevent having a lingering garlic aroma throughout the day! Soaking garlic cloves in hot water makes it easier to peel them. Make this chutney in large quantities. It stays well refrigerated for upto two weeks.

Cooking Time : Nil.
Preparation Time : 5 mins.

Makes 3/4 cup.
Ingredients
1 cup garlic cloves, peeled

1 tablespoon chilli powder

juice of 1/2 lemon

salt to taste


Method

1. Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste.

2. Before using, dilute with water and use as required.

Khajur Imli ki Chutney

This sweet and sour chutney blend spruces up almost all chaat recipes.
The addition of jaggery makes the chutney sweeter, but you may omit it if you prefer a more tangy flavour.
An essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Makes 2 cups.
Ingredients
2 cups dates (khajur), deseeded

1/4 cup tamarind (imli), deseeded

1 cup jaggery (gur), grated

1 teaspoon chilli powder

a pinch asafoetida (hing)

salt to taste


Method

1. Wash the dates and tamarind and place them in a saucepan.

2. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.

3. Cool and strain the mixture through a sieve.

4. Use as required. Store refrigerated.

Tips
You can also purée the chutney in a food processor and then strain it.

Green Chutney (Chaat)

The chutney can be stored refrigerated for upto a week.

Preparation Time : 10 mins.
Cooking Time : Nil.

Makes 1 cup.
Ingredients
2 cups chopped mint leaves

1 cup chopped coriander

1 large onion, sliced

juice of 1 to 2 lemons

1 tablespoon sugar

4 to 6 green chillies

salt to taste


Method

1. Combine all the ingredients and grind to a smooth paste in a blender using very little water.

2. Refrigerate and use as required.

Kacchi Keri Ni Chutney

A tangy raw mango chutney.


Preparation Time : 10 min.

Makes 1 cup.
Ingredients
1/2 cup raw mango , peeled and grated

1 cup chopped coriander

2 green chillies, chopped

1 teaspoon cumin seed powder (jeera)

1 tablespoon sugar

salt to taste


Method

1. Grind all the ingredients in a blender into a fine paste.

Tips
Add a little water while grinding to adjust the consistency.

VARIATION :
Use 1 cup of grated coconut and 1 tablespoon of chilli powder instead of coriander and green chillies.