Multi-Purpose Chaat Chutney

After coming to US, I started making chaats more seriously. When we were in India, we used to enjoy chaat at Juhu Chowpaty. and I always felt that whatever that "bhaiya" makes, is almost impossible to replicate. So in spite of mom yelling not to eat roadside food, we used to just gobble without any second thoughts.

After coming to US, I started missing Chaats. and all the chaat falls in the "comfort food" zone of my husband so I had to figure out something pronto. Finally, I started making three chutneys.

1. Green chutney using chilies, ginger, mint and coriander leaves

2. Red chutney using garlic and kashimiri chilies

3. Brown chutney using dates and tamarind

But as life started getting busier, it was almost impossible to make all these chutneys. I wanted less time consuming. So I decided to make three-in-one chutney which I call "Multi-purpose chaat Chutney!" It's easier to make this kind of chutney, once you have figured out the taste buds of your family. So you know generally how spicy or how sweet they like. Accordingly you can adjust the chilies/dates ratio. I always keep this brand of ready made hot chili-garlic sauce, just in case, someone asks for just a smidgen of spice!

Multi-Purpose Chaat Chutney

3-in-1 Chutney

1)Meethi Chutney

Brown Sweet Chutney

Ingredients1 packet seedless dates, soaked in water for 4-6 hrs, drained

1 tbsp tamarind pulp

1/2 tsp chili powder

1 tsp dhana-jeera powder/coriander cumin seed powder

salt to taste

2)Teekhi Chutney

Spicy Red Chutney

Ingredients

1/2 head of garlic, peeled

10 - 12 kashmiri chilies , soaked in water for 4 hours, drained

salt to taste

3)Hari chutney

Green Cilantro Chutney

Ingredients

1 cup coriander leaves/cilantro

1/2 cup mint leaves

10 small green chilies

2 1/2 " ginger, peeled, chopped

1/2 lemon, freshly squeezed

Salt to taste

1. Combine all the ingredients in a blender. Grind to a fine paste adding enough water to make chutney of desired consistency.

Note-

1. If you want to make individual chutneys, grind three chutneys separately adjusting salt in each one.

2. Any leftover chutney can be frozen. It can be thawed and used anytime you are in the mood for any impromptu chaat.

3. If you do not have kashmiri chilies, you can reduce the quantity of red chilies in red chutney because kashimiri chilies are not spicy but they add a vibrant red hue.