Preparation time: 5 mints
Cooking time: 15-20 mints
2½ cups seedless dates
½ cup tightly packed seedless tamarind
1 inch piece of jaggery or add as per your taste
1 tsp chilli powder
1 tsp cumin and coriander powder
salt to taste
5 cups of water (you can add more water to adjust consistency)
- In a big pan soak dates and tamarind in kettle boiling water for 15-20 minutes until softened.
- Now add jaggery, salt, chilli powder and cumin, coriander powder to this mixture.
- Cook it on low flame for 15-20 minutes, stir it occasionally
- Once its done blend it in a liquidiser and strain. Add some water if requires.
- Now let it cool down completely and serve…
You can serve it as a dip with fritters or sandwiches or you can use this chutney in chat…..
Preparation time: 3-4 mints
½ cucumber roughly chopped ( I am using english cucumber)
1 little heart gem lettuce roughly chopped
¼ cup peanuts
½ lemon’s juice
1 tbsp olive oil
1 tsp salt
1 tsp paper
- Put all the ingredients into the blender.
- Blend for 30-45 seconds or until desired consistency is reached.
- And serve…
Cucumbers are 95 percent water, keeping the body hydrated while helping the body eliminate toxins.
Preparation time: 10 mints
Cooking time: Nil
Makes: 1 cup
2½ cups chopped coriander
½ cup chopped mint leaves
4-5 garlic cloves finely chopped
1 inch ginger
3-4 green chillies
1 tbsp lemon juice
1 tbsp sugar
2 tbsp peanut
salt to taste
water as required
- Combine all the ingredients and grind to a smooth paste in a blender using very little water.
- Serve it with samosas, dhoklas or as a condiment with poppadoms.
The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens.
The chutney can be stored refrigerated for upto a week.