RED CHILLI CHUTNEY

spicy and hot red chutney for chaat snacks, made with just three ingredients - dry red chilies, garlic and salt. this chutney is versatile and can be added to chaat like sev puri, ragda patties, dahi sev batata puri, bhel puri and even to wraps, sandwiches or with pakoras (fritters). just a little is enough to spice up the dish.

INGREDIENTS:- 

12 to 14 dry kashmiri red chilies
¾ to 1 cup water for soaking red chilies
9 to 10 medium garlic/lahsun
¼ to ⅓ cup water or as required for grinding
salt as required

METHOD:-

1. break the chilies. deseed them if required.
2. soak the red chilies in hot water for about 30 mins. the water just needs to cover them.
3. peel and roughly chop the garlic.
4. drain the red chilies.
5. adding very little water grind both the red chilies and garlic in a chutney grinder or blender till smooth. the consistency of the chutney should be more towards thicker side or of medium consistency.
6. pour the red chutney in a small jar or bowl. cover and refrigerate.
7. when preparing chaat snacks, just add a small amount of red chili chutney while topping the chaat with other chutneys.

KHAJUR IMLI CHUTNEY

Khajur Imli Chutney

Ingredients:-

1 cup deseeded dates (khajur)
2 tbsp deseeded tamarind (Imli)
1/2 cup grated jaggery (gur)

1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
salt to taste

Method:-

1.Clean and wash the dates and the tamarind.

2.Combine the dates, tamarind, jaggery and 1 cup of water in a pressure cooker and pressure cook for 2 whistles.

3.Allow the steam to escape before opening the lid.

4.Cool slightly and blend in a mixer to a smooth paste and strain the mixture using a sieve.

5.Add 1 cup of water, chilli powder, cumin seeds powder and salt, and mix well.

6.Use as required or store refrigerated.

Coconut Chutney:

Coconut Chutney:

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

(A) For the Chutney:

• 1 cup fresh grated coconut or 1 cup desiccated coconut (coconut powder)
• 2 tbsp roasted chana dal (bhuna chana)
• 1 green chili/hari mirch
• ½ inch ginger/adrak
• salt

(B) For the tempering:

• 1 tsp urad dal (split, skinned black gram)
• ¾ tsp mustard seeds/rai or sarson
• ¾ tsp cumin seeds/jeera
• 1 sprig of curry leaves/kadi patta
• a pinch of asafoetida/hing
• 1 red chili/sabut lal mirch
• 1 tbsp oil

INSTRUCTIONS

1. Grind together all the ingredients mentioned in (A) with little water to a smooth consistency.
2. Heat oil in a small pan. Add the mustard seeds. When they splutter, add the cumin seeds and urad dal. Fry till the urad dal till it becomes brown.
3. Then add the curry leaves, red chili and asafoetida.
4. Fry for a minute. Immediately pour the tempering on the coconut chutney.
5. Mix it well with the coconut chutney.
6. Serve coconut chutney with any Idli, dosa, vada or pakod of your choice.