Tuesday, April 24, 2012

Chutneys for the homemade Samosas

Yesterday, I had posted about a wonderful samosa recipe I had come across at U.S. Masala. This amazing blog has a bunch of wonderful recipes that I so want to try. Why perusing this space, I found a recipe for a Green Chutney as well as a Tamarind and Date Chutney, both of which can be used as accompaniments for a large variety of chaat and Indian snacks. I was very pleased with how both of these turned out, just the way I like it. These are going to be my "Go To" recipes for now. And it'll not be easy to knock these off their spot.


Green Chutney (Pudiney (mint) ki chutney)

1 cup fresh coriander leaves, packed
1/4 cup fresh mint leaves
2 cloves garlic
1/2 tsp cumin powder (I suggest you roast some cumin seeds and crush them on the spot - its a lot more flavorful that way)
2 green chillies
1-2 tsp lemon juice
Salt, to taste

Blend all the ingredients till you get a smooth paste. 

Adjust salt and lemon to taste.

You can decant it in a clean glass bottle and refrigerate if you aren't using it immediately.



Tamarind and Date Chutney (Imli ki chutney)
Makes about 1/2 cup

3 tbsp tamarind pulp
3 tbsp dates, pitted and chopped
1/2 cup jaggery, roughly chopped
2 cups water
1 tsp salt
1 tsp red chilly powder
1/2 tsp fennel powder
1 tsp roasted cumin powder
1/4 tsp black salt

In a heavy bottomed pan on medium heat, place the tamarind pulp and water and mix well. 

Add the dates and let it come to a boil.

Lower the heat to medium low and add the jaggery and mix. Let it cook on medium to medium low till the jaggery melts and the sauce reduces to half, stirring regularly.

Add the salt and all the spice powders and mix well. 

Cook for about 2-3 minutes and turn the heat off when it gets to a ketchup like consistency. Keep in mind that this sauce will thicken as it cools.

Cool down to room temperature and store in a clean and dry glass bottle and refrigerate till you need to use it. It keeps for weeks, if it lasts that long :)



2 comments:

  1. Delicious and tangy looking chutney. Just multiplies the taste of the samosa.

    Deepa

    ReplyDelete

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