I made the green chutney and the tamarind chutney for the first time along with
pani puris. I have not tasted these before and it was a fun experience and I loved the tangy tamarind chutney. These also go well with samosa. The green chutney can be used as a spread on bread. Since there were too many pictures I split the chutney and pani puri into two posts. You can find the pani puri post
here. Recipe from
PJ. Off to the recipe.
Ingredients – For the Pani /Spicy water/Green Chutney
1 cup chopped mint leaves
1 tbsp chopped coriander leaves
1 inch piece ginger
4 green chillies
1 tsp ground cumin powder
A small piece of tamarind
A pinch black salt
Salt to taste
Ingredients – For Tamarind Chutney
1/2 cup tamarind extract
1/4 cup jaggery
1/2 tsp red chilli powder
1/2 tsp dry roasted cumin powder
1/2 tsp pepper powder
2 cloves
2 cups warm water
1 tsp oil
Salt to taste
Method – Pani / Spicy water / Green chutney
Mint, coriander, ginger, green chillies and cumin powder ready.
Extract the juice from the tamarind and take in a blender.
Add the ingredients in the plate. (Mint, coriander, ginger, green chillies and cumin powder).
Blend using water to form a puree.
Add black salt and regular salt. Mix well and keep aside. Store in fridge and dilute as needed for pani puris. The thick green chutney can be used as a spread on bread or even as a dip.
Method – Tamarind Chutney
Extract the pulp from tamarind and take in a vessel.
Add jaggery.
Add chilly powder, cumin powder, salt and cloves.
Add pepper powder.
Heat on a medium flame for 5 minutes and allow to cool. If it gets too thick, add some warm water.
Since I did not plan on posting the chutneys separately, I did not take final pictures of just those. Hence I am posting the final pictures of pani puri along with the chutney.
Enjoy!
