CHAAT CHUTNEYS (Tamarind and Mint)

These two chutneys are served with most snacks like Pakoras, Vadas and Chaat - Ragda Pattice, Sev Puri, Dhai Puri, Samosa Chaat, Bhel Puri and wherever you would like a mixture of tangy, minty and spicy flavours.


In a small saucepan cook for 1/2 hour on medium heat:

  • 1/2 cup deseeded dates  
  • 100g tamarind tamarind
  • 1/4 cup jaggery/palm sugar
  • 2 cups water

Strain, then add another cup of water to the residue, mix and strain again.

Mix the following spices into the strained mixture:

  • 1 tbsp Chaat masala
  • 1/4 tsp asafoetida
  • 1 tsp chilli powder (adjust to your taste)
  • 1 tsp sea salt (adjust to your taste)
  • 1/2 tsp freshly ground cumin seeds

you can freeze this sauce for up to 3 months.


Mix together in a blender:

  • 1 cup mint leaves
  • 1 cup fresh coriander leaves
  • Juice of 1 lemon
  • 2 to 4 green chillies (adjust to your taste)
  • 1 tsp Chaat masala
  • 1/8 tsp Asafoetida
  • 1 tsp chilli powder
  • 2 inch piece of root ginger
  • 1/2 tsp salt (adjust to taste)

This chutney will keep for about 3 days in the fridge.  It has multiple uses so will not last long!