Chutneys & Dips

Hari chutney

Ingredients	Quantity
Cilantro	1 bunch
Green Chillies	3
Lemon juice	3 tbsp
Ginger	1/2 inch
Salt	to taste
Cumin seeds/zeera	1 tsp
Sugar	1 tsp
Hing	pinch

METHOD:
1. Mix and blend all ingredients thoroughly in a mixie to make a paste.
2. Add little water if required.
3. Your hari chutney is ready.

Sweet chutney

Ingredients	Quantity
Mint leaves	2 cups
Green chillies	2-3
Lemon juice	1 tbsp
Ginger	1/2 inch
Salt	to taste
Jaggery	1 tbsp [powdered]
Thick tamarind pulp	3 tbsp

METHOD:
1. Grind mint, ginger, green chillies, jaggery and salt to fine paste.
2. Mix lemon juice or tamarind pulp to the green chutney and mix well.
3. Sweet chutney is a must in most of the chaats. It gives sweet, sour taste to the chaat.

Chinese Chilli Sauce

Ingredients	Quantity
Dried red chillies	10-12
Salt	to taste
Chopped garlic	1 tsp
Oil	3 tsp

METHOD:
1. Soak red chillies in warm water for about 15-20 minutes.
2. Drain the water and blend .
3. Add salt and grind coarsely.
4. Heat oil in a pan and add garlic and saute till light golden.
5. Pour this oil on th chilli paste.
6. Chilli sauce is ready.

Til ki chutney /sesame seed chutney

Ingredients	Quantity
Sesame seeds	100 gms
Salt	to taste
Chopped ginger	1 inch piece
Chopped garlic	3-4 cloves
Red chilli powder	1/2 tsp
Green chillies	6-8
Mint leaves	1 bunch
Coriander	1 bunch
Onion	1 small sliced
Tamarind pulp	1 cup
Tomatoes	2 chopped
Oil	1 tbsp

METHOD:
1. Roast the sesame seeds slightly in a pan.
2. Heat a little oil in another pan and add the chopped tomatoes and saute for a few minutes.keep aside.
3. First grind the roasted sesame seeds separately.
4. Now add ginger, garlic, mint, coriander, green chillies, tomatoes,red chilli powder, and salt. Grind into a fine paste.
5. Add thick tamarind pulp and blend once again. Add little water if needed to get the right consistency.
6. Pour the content in a bowl and add the sliced onions to it.
7. Heat oil in a pan, add cumin seeds and dried red chillies.
8. Add this tadka to the chutney and garnish with coriander.
9. Serve hot.

Tomato chutney

Spicy and tangy chutney goes well with chapatis, rice, and khichdi.

Ingredients	Quantity
Tomatoes	7-8(chopped)
Salt	to taste
Ginger-garlic paste	1 tbsp
Turmeric	1/2 tsp
Red chilli powder	2 tbsp
Green chillies	3-4(chopped)
Curry leaves	7-8
Coriander	1/2 bunch(finely chopped)
Oil	1 1/2 tbsp
Cumin seeds	1 tsp
Mustard seeds	1/2 tsp
Fenugreek seeds	1 1/2 tbsp
Coriander powder/dhania pwdr	1 tbsp

METHOD:
1. Heat oil in a wok and add cumin, mustard and fenugreek seeds. Remove from flame when the seeds start to splutter. Let it cool a bit.
2. Add the chopped tomatoes to the wok along with coriander, curry leaves, green chillies and stir.
3. Now add red chilli pwdr, turmeric pwdr, ginger-garlic paste, salt and coriander pwdr. Mix well.
4. Cook on a slow flame till the tomatoes are done.
5. Tomato chutney is ready. Serve hot garnished with coriander.