Samosa, Mint Chutney and Tamarind Chutney

Ingredients

• 1.5 cup Mint Leaves (Packed, tough stems removed)
• 1 cup Cilantro (Packed, including tender stems)
• 2 piece Green Chili (Adjust to spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 tablespoon Roasted Chana Dal (Acts as a thickener)
• 2 tablespoon Lemon Juice (Freshly squeezed)
• 0.75 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Salt (Also known as Kala Namak)
• 0.5 teaspoon Sugar (Optional, to balance flavors)
• 3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)

Instructions

1. 1

   Prepare the Herbs (4 minutes)

   • Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
   • Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
   • For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
   • Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2. 2

   Combine Ingredients in Blender (1 minute)

   • Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3. 3

   Blend to a Smooth Paste (3 minutes)

   • Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
   • If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.

Ingredients

• 100 g Tamarind (Seedless block is preferred)
• 125 g Jaggery (Grated or powdered for easy melting)
• 2 cup Water (Hot, for soaking)
• 1 tsp Roasted Cumin Powder
• 1 tsp Dry Ginger Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Garam Masala
• 0.25 tsp Hing (Optional, for flavor and digestion)

Instructions

1. 1

   Soak the Tamarind

   • Place the block of seedless tamarind in a heatproof bowl.
   • Pour 2 cups of hot (not boiling) water over it.
   • Let it soak for at least 30 minutes, or until the tamarind has softened completely.
2. 2

   Extract the Tamarind Pulp

   • Once softened, use your hands or a sturdy spoon to mash the tamarind thoroughly in the water to release its pulp.
   • Position a fine-mesh sieve over a saucepan and pour the tamarind mixture through it.
   • Press the solids with the back of a spoon to extract as much thick pulp as possible. Discard the fibrous residue left in the sieve.
3. 3

   Dissolve the Jaggery

   • Place the saucepan with the tamarind extract on medium heat.
   • Add the grated or powdered jaggery. Stir continuously until the jaggery dissolves completely, which should take about 3-5 minutes.
   • Bring the mixture to a gentle boil.