These recipes are all Mina's
When she makes the chutneys, she never adds water, instead she adds Lemon Juice so the chutneys last a long time.
All of these last two to three weeks in the fridge and nearly 6 months in the freezer.
But, if you take it out to thaw from the freezer, use it right away.
My friend Veena, makes the chutneys, fills them up in an ice cube tray and has bhel whenever she feels like it, That is a good idea, tooo!!
Makes about 2 cups of thick chutney. To use, take a tablespoonful and add two to three tablespoons of water to make it thin and then use.
Coriander - 3 Cups (filled tightly in measuring cup)
(Cleaned, Washed, drained and dabbed with a paper towel to take out excess water
Raw Peanuts (Shelled) 2 Cups
Green Chillies - 12 Washed and dried (add more if you want spicier)
Lemons - 2 to 3 (squeeze out the juice and discard the seeds)
Salt - as needed for taste
Grind everything together, to form a smooth thick paste....
Sweet Chutney
This recipe makes 4 cups of Sweet Chutney!
Dates - about 3 cups (pressure cooked with 1/4 cup water)
Thick Tamarind water - about 1 cup
Jaggery or sugar - to taste
Salt - to taste
Chili Powder - roasted - 1 teaspoon
Jeera Powder - roasted- 1/2 teaspoon
Grind everything together, to form a smooth thick paste....
When you taste this, it should taste both sour and sweet at the same time (Khatta Meeta)
Garlic Chutney
Garlic - Cloves from 6 to 7 garlics
Red Chili - Equalling the amount of Garlic
Salt -as needed
Lime juice - to make it easier to grind
Dhania Jeera Powder - as needed
Again mix it all to make a smooth paste....
Just add a dab of this to your Chaat to experience the pungent taste
I don't have a picture of this, I will post the picture, when I make this next time)
Pani Puri Water (Look for this picture in Harshi;s Pani Puri Water Picture)
Pudina (Mint) leaves - 2 Cups (filled tightly in measuring cup)
(Cleaned, Washed, drained and dabbed with a paper towel to take out excess water
Green Chillies - 4 or more if you need this spicier
Lemon Juice - 3 or 4 tablespoons
Coriander - 1 cup (filled tightly in measuring cup)
(Cleaned, Washed, drained and dabbed with a paper towel to take out excess water
Black Salt - 1/2 Teaspoon
Salt - to taste
Grind everything together, to form a smooth thick paste....
When you taste this, it should taste kind of salty with an after taste
Again, this is very thick, you should just take a tablespoon of this paste and add up to 3 or 4 cups of ice cold water and then use it...
