Three Chaat Chutneys: Mint Chutney, Sweet Chutney & Garlic Chutney in 20 Minutes

A staple in my fridge these days are the three chutneys. We love chaat in our family and love to have pani puri and bhel anytime. Its very simple to make the chutney and store because it gives you the option to have chaat any time. The mint chutney is highly versatile. It helps out with making mint rice or when mixed with cream cheese it becomes a flavorful spread for sandwiches or wraps. Garlic Chutney is awesome as a base to make any Indian side dish that requires chilies and garlic. The sweet chutney can be used as a dip for samosa and chips. 

Mint Chutney:

Time: less than 5 minutes

Gadgets:
Blender
Cutting Board
Knife
Colander

Ingredients:
Cilantro - 2 big bunches cleaned
Mint - 1 bundle
Garlic - 1 pod
Green Chillies - 2 ( depending of the spice levels)
Salt
Ginger - 1 inch
Lemon Juice - 1/2 a lemon
Water - 2 tbsps
Sugar - a pinch

Preparation: 
Time: Less than 5 minutes.

1. Add the juice and sugar to the blender then the cilantro, mint chilies, garlic, ginger, salt and blend into smooth chutney. Add Water to pure it.
Note: The chutney will remain green and fresh because of the lemon juice.

Sweet Chutney:

Time:  15 minutes

Gadgets:
Blender
3 Saucepans
Colander
Measuring Spoons and Cups

Ingredients:                                         

Jaggery - 1 cup broken to smaller pieces

Water - Just enough to cover the jaggery
Tamarind - Lemon Size
Water - 2 cups
Dates - 1 cup
Water - enough to cover the dates
Cumin Powder - 1 tsp
Chili Powder - 1/4 tsp
Salt - a little

Preparation:

1. Place all 3 saucepans on the stove. Add  broken pieces of Jaggery to one with enough water to cover it allow for the jaggery to dissolve.

2. In the second saucepan add 2 cups of water and the tamarind and allow for that to boil for 8 minutes to remove raw smell of tamarind. Using the colander strain the tamarind juice. Add the jaggery liquid. Allow it to boil on medium.
( Note: Make sure to filter the jaggery liquid because it might have some residue in the bottom of the liquid)

3. In the third saucepan add dates and water and allow for the dates to cook for 5 minutes. Cool and blend the dates. Add the dates paste to the jaggery and tamarind water . Add salt, chill powder, cumin seeds and allow it to simmer for 4 minutes.

4. Cool and store in airtight container in fridge or freezer.

                  Spicy Garlic Chutney:

                Time: less than 5 minutes

Gadgets:
Blender
Ingredients:
Garlic - 5 Pods
Salt
Dry Red Chilies - 4 ( add more if you like spice or if the chili is not very spicy)
Sugar - a pinch

Preparation:
Time: less than 5 minutes
1. Add all the ingredients to the blender and make a smooth chutney. Store in airtight containers in the fridge or freezer.