How to make Red chilli chutney and Dates Tamarind Chutney for Chaats | Dates Tamarind Chutney and Chilli Garlic Chutney

Red Chilli Garlic Chutney & Dates Tamarind Chutney are used
extensively for Chaats – be it Mini Katori Chaat, Sev Puri, Corn Chaat, Bhel Puri,Ragda Patties, Tomato slice Chaat etc.  While buying it from outside is easier,
theres always this fear or added chemicals, commercial food colours and uncessary
preservatives. Like the Homemade Green Chutney, this is also very easy to make and store

Today’s post is a quick way to
make these two chutneys / dips at home. Addition of garlic is totally optional for the red chutney but it surely gives
a punch to the chaat chutney – and both these chutneys can be preserved upto a month
under refrigeration

(A) Red chilli garlic Chutney:

To make the Red Chilli garlic
chutney, you would need :

Makes : Approx 100 gms of the dip / chutney

• Red chillies (hot variety) – 10
  nos
• Kashmiti varierty red chillies – 5
  nos
• Garlic pods – 7-8 nos
• Amchur / dry mango powder – ½ TBSP
• Salt – to taste
• Jaggery / brown sugar – 2 tsp
• Lemon juice / vinegar – 1 tsp

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To make the chutney / dip:

Soak both the chilies in warm
water for 1 hour. Drain. Grind with the rest of the ingredients except lemon
juice / vinegar. Add lemon juice, mix well and store in a sterile glass jar-.

Use dry spoon whenever used, and
store in a airtight container in the refrigerator.

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(B) Dates Tamarind Chutney :

To make the Dates Tamarind Chutney :

Makes : Approx 100 gms of the dip / chutney

• Tamarind – 150 gms (if using pulp , about 9 TBSP)
• Dates – pitted – 100 gms
• Jaggery – 50 gms
• Red chilli powder – 1 TBSP
• Chaat Masala – 1 TBSP
• Amchur – 1/2 TBSP
• Black salt – 1 tsp

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To make the chutney / dip:

Soak the dates and tamarind separately in warm water for 1 hour. extract pulp from Tamarind and put it to boil in a pan. meanwhile grind the dates, strain and add to the tamarind pulp.

Once the raw smell disappears, add the rest of ingredients, allow it to thicken on its own, on a slow – medium flame.

Once cool, store in a sterile container. Use dry spoon as necessary

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