Nasuha Blog

Khatti meethi Imly ki chutney is a delicious chutney made with tamarind. It is an essential ingredient to make chaats. It can be made with either jaggery or sugar. I like to add both jaggery and sugar in my chutney, but the amount of jaggery is more. Here is the recipe.


All you need is

Tamarind - 100 g
Jaggery - 100 g ( broken into small pieces )
Sugar - 2 tbsp
Black salt - 1 tsp
Roasted cumin powder - 1\2 tsp
Red chili powder - 1\4 tsp
Coarse fennel powder - 1 tsp
Dry ginger powder - 1\2 tsp
Raisins - 1 tbsp
Dry dates \ Chuhare - 3-4 ( soaked in hot water for 10 minutes and chopped )

Method of preparation

Heat 5-6 cups of water in a pan.
When it comes to a boil, switch off the heat.
Add the tamarind in the water and keep aside for an hour.
With your hands, mash the tamarind in water.
Pass it through a soup strainer and try to take out as much pulp as possible.
Put the mixture on heat.
Add jaggery, sugar, black salt, roasted cumin powder, fennel powder, dry ginger powder, raisins and dry dates.
Let the chutney come to a boil.
Simmer the heat and let it cook for 25-30 minutes, till it thicken to desired consistency.
Remove from heat and cool.
Store in a sterilized jar and refrigerate for about a month.

Who doesn't love chaat? Most people whom I know are big fans of chaat items and keep visiting their favorite outlets for devouring this Indian street food. The only drawback with eating chaat outside is the low level of hygiene which is not good for our health. But do you know that it is very easy to make all the chaat items at home without compromising on taste and hygiene. Today I made a simple chaat, Dahi puri which is basically puri or the gol gappa topped with various chutneys, masalas and dahi or yogurt. The taste was  outstanding and with all the ingredients prepared beforehand, it was assemblds in just a few minutes. Here is the recipe.


All you need is

Gol gappe \ Puri - 30-40
Boiled potatoes - 1\2 cup ( cut into small cubes )
Boiled black gram \ kale chane - 1\2 cup ( soak for a few hours before boiling )
Boiled whole moong - 1\4 cup ( soak for a few hours before boiling )
Curd - 1 cup
Salt - 1\2 tsp
Chaat masala - 1\2 tsp
Roasted cumin powder - 1\4 tsp
Red chili powder - 1\4 tsp
Mint and coriander chutney - 1\4 cup
Sweet tamarind chutney - 1\4 cup
Nylon sev - 1\4 cup
Fresh coriander - 2 tbsp ( chopped )
Pomegranate seeds - 1\4 cup


Method of preparation

Mix salt, chaat masala, roasted cumin powder and red chili powder in a bowl and keep aside.
Arrange the gol gappe on a plate.
Make a small hole in each gol gappa with your finger.
Fill small amount of boiled potato, black gram and moong in each gol gappa.
Pour yogurt from top.
Sprinkle little masala mixture that we made earlier on yogurt.
Sprinkle mint and coriander chutney and tamarind chutney on top.
Sprinkle some more masala mixture.
Sprinkle nylon sev, coriander and pomegranate seed on top.
Serve immediately.

Note - You can adjust the amount of ingredients to suit your taste.

All of you must have made Chaat using potatoes and have relished it. I have done a little change and used Sweet potatoes instead of potatoes and the result was a yummilicious, spicy and tangy chaat. If you have the chutneys ready, the chaat can be assembled in just a few minutes. Here is the recipe.


All you need is

Shakarkandi \ Sweet potato - 1\2 kg
Oil \ Ghee - 2 tbsp
Coriander and mint chutney - 1\4 cup ( recipe is here )
Tamarind chutney - 1\4 cup
Curd - 1\2 cup
Salt to taste
Roasted cumin powder - 1 tsp
Red chili powder - 1\2 tsp
Chaat masala - 1 tsp
Green chili - 1 ( chopped )
Green coriander - 2 tbsp ( chopped )
Lemon juice - 2 tbsp
Pomegranate seeds - 1\4 cup
Nylon sev - 1\4 cup


Method of preparation

Wash the shakarkandi nicely.
Pressure cook for one whistle.
Peel and cut into small pieces.
Add ghee or oil in a pan and fry it till slightly golden brown.
Remove from the pan.
Arrange the shakarkandi in the serving plate.
Top with the coriander chutney.
Sprinkle the tamarind chutney.
Now add the curd.
Sprinkle salt, red chili powder, roasted cumin powder and chaat masala.
Sprinkle the lemon juice.
Garnish with green chili, green coriander, nylon sev and pomegranate seeds on top.
Serve immediately.