Ingredients
Scale
Red Chutney (spicy garlic chutney)
- 20 20-25 dried red chilies
- ½ cup hot water
- 6 cloves garlic minced
- 1 tsp lemon juice
Sweet Tamarind Chutney
- 1 cup apple butter
- ¼ cup water
- 1 tsp sugar
- 2 tsp red chili powder
- 2 tsp ground coriander (Dhana jeera)
- ½ tsp salt
- ½ tsp lemon juice
Cilantro Chutney
- 2 cups cilantro roughly chopped
- ½ cup water
- 2 green chilies serranos
- 2 garlic cloves
- ½ tbsp ginger grated
- ½ tbsp lemon juice
- ½ tsp salt
- ½ tsp grounf or whole cumin
Dahi Chutney (yogurt chutney)
- ½ cup yogurt
- ¼ cup water
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground cumin
Addtional toppings
- fine sev
- chopped cilantro
- pomegranate seeds
- red onion finely chopped
- potatoe and chana filling
- tomato finely chopped
- chaat masala
Instructions
Red Chutney (spicy garlic chutney)
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In a bowl add Kashmiri chilies and hot water, let this sit for 20 mins minunimun or over night if possible. Once the chiles are plumped, add them to a blender with 1/2 cup of the reserved water and remaining ingredients. Blend until you have a smooth consistency.
Sweet Tamarind Chutney
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In a blender,add everything and blend into a smooth paste. Add water if needed.
Cilantro Chutney
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In a blender,add everything and blend into a smooth paste. Add water if needed.
Dahi Chutney (yogurt chutney)
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In a bowl ,add everything and whisk into a smooth paste. Add water if needed.
Assembly
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Poke each puri and add the potato and chana filling along with chopped tomatoes and onions. Next drizzle in all the chutneys, top it off with chopped cilantro, sev and pomegranate seeds. Sprinke some chaat masala on top and enjoy!
Notes
- Recipe for homemade puris and potato & chana filling is linked here
- Adjust the spice and salt level to your needs for all the chutneys.
- Chutneys and puris can be made ahead of time, up to 2 days in advance.
- Aside from the Dahi chutney, the rest of the chutneys will last longer in the freezer.
- Prep Time: 30