Three Indian Chutneys
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Piping Pot Curry · by Meeta Arora★ 4.8 (11)

Three Indian Chutneys

NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 7%
CARBS 136G97% OF CAL
10G FIBER26G OTHER100G TOTAL SUGAR
FAT 1G1% OF CAL
0G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Three Indian chutneys: tamarind-date chutney, cilantro-mint chutney, and chile chutney. Versatile condiments served with chaats and Indian street food.

condimentindiandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

  • 1 cup Tamarind (Imli seedless)
  • 1 cup Dates (pitted, ~10 if using Medjool dates)
  • 1 cup Jaggery (powdered)
  • 3 cup Water
  • 1 teaspoon Ground Cumin (Jeera powder) (Jeera powder)
  • 1 teaspoon Ginger powder
  • 1 teaspoon Red Chili powder (Mirchi powder) (Mirchi powder adjust to taste (optional))
  • 1 teaspoon Black salt (Kala namak) (or Salt)
  • 2 cups Cilantro leaves (Dhaniya packed, hard stems removed, washed and roughly chopped)
  • 1 cup Mint leaves (Pudhina packed, stems removed, washed)
  • 2 Green Chili Pepper ( I used thai, adjust to taste)
  • 1 " inch Ginger (grated)
  • 3 cloves Garlic
  • 2 teaspoon Roasted Cumin Powder
  • 1 teaspoon Salt (you can also use black salt, adjust to taste)
  • 1 teaspoon Sugar (optional, adjust to taste)
  • 1 tablespoon Lime juice (or Tamarind juice )
  • ½ cup Water
  • 10 Dried Red Chili Whole (Kashmiri chili prefered)
  • 1 cup Water (for soaking chili)
  • 10 cloves Garlic (peeled)
  • ¼ tablespoon Salt
  • ½ cup Water ( for blending)
PREP
20M
SODIUM
1733MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.