In bhel puri, Dhaniya chutney and Imli chutney can be used to really make it. Bhel puri is extremely famous in Mumbai, India. The existence of these chutneys make Bhel puri tangy and tasty in taste.The share of those chutneys could be altered based on your taste of bhel puri.
Dhaniya Chutney
Ingredients for Dhaniya Chutney:
1 1/2 cups coriander leaves (dhaniya patti)
1 eco-friendly chili chopped
2 table-spoon fresh lemon juice (Neeboo)
1/4 t-spoon salt
1/4 t-spoon cumin powder (Jeera)
1/4 t-spoon pepper Powder (Kali mirch)
Steps to make Dhaniya Chutney:
- Have a mixer and add all of the ingredients into it. Blend it untill it will get smooth. Add 2-3 table-spoon water as needed.
- Serve chutney inside a glass bowl.
Tamarind / Imli ki Chutney
Ingredients for Tamarind / Imli ki Chutney:
1/2 cup Tamarind (Imli)
150 gms. Jaggery (Gudh)
1 t-spoon Cumin Seeds Powder (Jeera)
1/2 t-spoon Garam masala
1/2 t-spoon Black salt (kala namak)
1 t-spoon Red chilli powder
Salt To Taste
Steps to make Tamarind / Imli ki Chutney:
- Wash tamarind with water. Then, add 3 glasses of water to tamarind and boil it for just two mins. on high flame. Place the flame to low and prepare further for 7-8 mins. on low flame, stirring from time to time.
- Now, take away the seeds of Tamarind and allow the tamarind pulp get awesome at 70 degrees.
- Add tamarind pulp, cumin, black salt, red chilli powder, jaggery and garam masala, mix well and again prepare this mix on medium flame till jaggery will get completely dissolved in mixture and imli chutney will get preferred thickness, stirring continuously.
- Let Tamarind / Imli Chutney get awesome at 70 degrees, then transfer Tamarind Chutney towards the glass bowl. Tamarind / Imli Chutney is able to eat.
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