Sweet Tamarind Chutney ~ For Chaat

A Chaat is not complete without a drizzle of sweet chutney. We love chaat and make it once a week. Hence I always have green chutney and sweet tamarind chutney in my freezer. I have been making this chutney since many years. It is so easy to make and they keep well for a long time. Do try making this chutney and enjoy it by drizzling generously on your chaat.

Ingredients:

• Tamarind - Lemon sized ball (around 50g)
• Jaggery, powdered - 1/2 to 2/3 cup
• Red chilli powder - 1/8 tsp
• Roasted Cumin powder - 1/8 tsp
• Salt- A pinch

Procedure:

Take a cup of water in a pot and heat it. Once hot, turn off the heat and drop in the tamarind. Let it sit for 15- 20 minutes.

When it is cool to the touch, mash the tamarind with your hands. Then transfer it into a blender and blend it until smooth.
Then strain the mixture into the same pot and discard the fibres.

Now start heating the tamarind pulp. Then add in the powdered jaggery.

Let it boil. Once the jaggery is melted, add in the red chilli powder, roasted cumin powder and salt. Mix well. Allow the mixture to boil on a medium flame until it thickens slightly (10- 15 minutes).

Once it thickens, turn off the heat. Allow it to cool completely. Remember that the mixture thickens as it cools.
Sweet Tamarind Chutney is ready!

Transfer the chutney to a clean glass container and store in the refrigerator. It stays good for a month or two. If you want to store it for a longer time then freeze them in ice cube trays and then transfer it into a resealable bag. Above measurement makes one cup of chutney.

Serving Suggestion: You can top it on any chaat like masala puri, sev puri, dahi sev puri, papdi chaat, bhel puri etc. It makes a good accompaniment to samosa, dhokla etc.

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Piyava Gojju (Spicy- Tangy Onion Dip)

Piyava Gojju is a traditional recipe. It is spicy and tangy and requires only few ingredients. I had heard about this dish long time back from a food group. Finally I tried making it. It turned out very tasty. The spiciness is very well balanced by the tanginess and a little crunch is provided by the onions and the coconut oil gives a wonderful aroma. Do try making this awesome dish and enjoy!!

I adapted the recipe from a cook book written by Jaya V Shenoy.

Ingredients:

• Roasted Dry Red Chilli - 2
• Tamarind - Small gooseberry sized
• Salt- To taste
• Coconut Oil- 1/2- 1 tsp
• Onion, finely chopped- 2 Tbsp

Procedure:

Take roasted dry chilli, tamarind and salt, in a blender.

Grind it to get a coarse paste. Then add little water and grind again to get a smooth paste.

Then transfer it to a bowl. Add more water to get desired consistency (final consistency is little watery). Then add in chopped onions and coconut oil. Mix well. Add salt, if required.

Piyava Gojju is ready!!

Serve it as a side dish to rice, undi or dosa. Above measurement serves 2-3 people.

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Kothambari Palle Gojju (Coriander Leaves/ Cilantro Chutney)

Kothambari Palle Gojju is a quick and healthy recipe. In Konkani, kothambari pallo means coriander leaves (cilantro). I got this recipe from a FB group. This is so easy that it can be made within 10 minutes.

Sometimes there are chances that you end up buying lot of cilantro, as it was very cheap (or some other reason). This chutney is one way to use the cilantro. This dip/ chutney is very flavorful, as lots of fresh cilantro goes into it. I tried it for the first time and loved it.  

Ingredients:

• Cilantro/ Coriander leaves- Half a bunch
• Roasted Dry Red Chillis- 3-5
• Tamarind- A small ball (gooseberry sized)
• Jaggery- 1 Tbsp (vary accordingly)
• Salt- To taste
• Oil- 1 tsp
• Mustard seeds- 1/2 tsp

Procedure:

Wash the cilantro (leaves as well as the stem). Then give a rough chop to it.

Then Grind the roughly chopped cilantro along with dry red chillies, tamarind, jaggery and salt (add few tablespoons of water while grinding. But don't make it watery). Once you get a paste, transfer it to a bowl and then add the seasoning.

For Seasoning: Heat oil. Then add mustard seeds. Once it starts spluttering, turn off the heat. Once the seasoning is added, mix well. Kothambari Palle Gojju is ready!!

Serve it as a side dish to rice, dosa. Above measurement serves two people.

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Mirsange Gatti (Spicy- Tangy Dip)

Mirsange Gatti is a very popular Mangalorean dish. I got addicted to it after I ate it at my aunt's place. Generally I don't like anything spicy but this even though spicy, I liked it a lot. Try making this wonderful dip and I'm sure you will love it. The best part is, it can be stored for more than a month.

Ingredients:

• Dry red chilli- 15-20
• Tamarind- A big piece
• Jaggery- 1 Tbsp
• Garlic pods, large- 3
• Salt- To taste
• Coconut oil- 1 Tbsp

All the ingredients mentioned above, is to taste. You can vary accordingly to your level of spiciness, tanginess and sweetness.

Procedure:

Roast the dry red chilis in few drops of oil, for 30- 45 seconds.

Grind all the ingredients along with little water except oil, to get a fine paste. Give a taste test and add more tamarind or jaggery or salt, if required. Add more water, if required. The final consistency should be a thick paste. Once done, transfer it to a bowl and drizzle coconut oil. Mix it well. Mirsange Gatti is ready!!

Serve it along with dosa, undi, shevai etc. Above measurement serves four people. This remains good for a month, if refrigerated.

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