This weekend was busy with catching up on a lot of household chores. Cooking was actually not one of my priorities – we made do with Cereal and Oats for breakfast, a quick sandwich meal on Saturday and a quick one pot Vegetable Pulav on Sunday. On Saturday evening though I did make a quick snack for my daughter – Bhel Puri – A very popular Indian street snack..simple to put togther if you have all the ingredients handy. Life is much easier nowadays with several brands of Bhel mixes available in the market. I still prefer making my green and sweet tamarind chutney’s at home. Somehow the store bought varieties are a little stale to taste. These chutney’s can be made and stored ahead of time to be used whenever you need to make a quick snack.
You will need:
Muri or Mamra – 4 cups (I usually roast the mamra in a pan without any oil for a few minutes on a low flames. This makes the mamra crunchy, especially if it is soft or stale and has been sitting in your pantry for a while.)
Roasted Peanuts – 1 handful
Roasted channa dal (chutney dal) – 2 tbsp
Any spicy mixture – 1 tbsp (optional)
1 medium Onion – Chopped fine
1 medium Tomato – Chopped fine
1 small Potato – Boil, peel and cube
1 small Carrot – grated (I did not have any at home that evening, but I usually add this in my bhel , it tastes great and is veyr nutritious)
Salt to taste
1/2 tsp Red chilli powder
Green Chutney – 2 tbsp (or according to taste) – Recipe below
Sweet Tamarind Chutney – 1 tbsp (or according to taste)- Recipe below
For Garnishing: Chopped cilantro and Fine Sev (store bought)
Method: Mix all of the above in a large mixing bowl. Garnish with sev and chopped cilantro. Serve immediately.
For the Green Chutney:
1 small bunch Cilantro – Wash
1 small bunch Fresh mint leaves – Wash
1 handful spinach leaves – Wash
1 medium Onion – Peel and Chop
1 medium Tomato – Wash and Chop
5 Green chillies – Wash
1 small piece ginger – Wash and Peel
Salt to taste
Grind all of the above into a smooth paste with some water. This chutney stores for 1 week in the refrigerator and can be used as a spread on any bread/roti also.
For the Sweet Tamarind Chutney:
2 large Golf ball sized Tamarind – Soak in 4 cups of water
4 Pitted Dates – Soak with the tamarind
3 tbsp Jaggery
1 small piece ginger – grated
1 tsp red chilli powder
1/2 tsp Amchur or Dry Mango powder
2 tsp Black Salt or Kala namak
In a blender, grind the grated ginger, soaked dates powdered jaggery together. Squeeze the tamarind pulp from the soaked tamarind. Add the jaggery, date and ginger paste to the thich tamarind pulp. Add black salt, amchur and red chilli powder. Boil on stove top until the sweet chutney is thick and reduced to half the quantity. Cool and refrigerate. This can be stored for atleast 2 to 3 weeks in the refrigerator.
Will be posting my Mixed Vegetable Pulav recipe shortly 🙂 Thanks for stopping by.