Images and Recipe by Surbhi Narula
Cilantro Mint Chutney
Ingredients:
● 2 generous handfuls fresh cilantro (leaves and tender stems)
● 1 small handful fresh mint leaves
● 1 tbsp roasted split chana dal (roasted chana dal)
● 2–4 green chillies (adjust to spice preference)
● ¼ red onion
● 2–3 garlic cloves
● ½-inch piece of ginger
● ¼ tsp black salt (kala namak), or to taste
● 1 tsp chaat masala
● ½ tsp cumin powder
● ½ tbsp sugar
● 1 tsp amchur (dry mango powder), or to taste
● 2 ice cubes
● A splash of cold water
● 1 tbsp fresh lemon juice, or to taste
● Salt, to taste
Method:
1. Add cilantro, mint, roasted chana, green chillies, onion, garlic, ginger, spices, sugar, ice cubes, and a splash of cold water to the small jar of the Hamilton Beach Professional Mixer Grinder.
2. Start with Pulse mode to break down the ingredients, then switch to Start mode until you achieve a smooth, creamy consistency. Add a little more water only if needed.
3. Finish with fresh lemon juice and adjust the salt to taste. Your vibrant green chutney is ready!
Loaded Dahi Chaat Dip
For the Spiced Yogurt:
● 1 cup thick plain yogurt
● ½ tsp cumin powder
● ⅛ tsp regular salt
● ¼ tsp black salt
● 1 tbsp sugar (adjust to taste)
For Assembling:
● 2–3 tbsp boiled potatoes, diced
● 2–3 tbsp finely chopped red onion
● 2 tbsp homemade cilantro mint chutney
● 2 tbsp tamarind-date chutney
● 2–3 tbsp pomegranate arils
● Fresh cilantro, chopped
● Sev, measure with your heart!
● 1 tbsp chopped roasted peanuts (optional)
● A pinch of cumin powder and chaat masala
● Papdi or your favourite crackers, for serving
Method:
1. In a bowl, whisk together the yogurt, cumin powder, salts, sugar, and black pepper until smooth and creamy.
2. Spread the spiced yogurt evenly onto a shallow serving dish.
3. Layer with boiled potatoes, red onion, cilantro mint chutney, and tamarind-date chutney.
4. Top with pomegranate arils, fresh cilantro, plenty of sev, and roasted peanuts if using.
5. Finish with a sprinkle of cumin powder and chaat masala. Serve immediately with crispy papdi or your favourite crackers!
Assembling the Festive Chaat Platter
Place your loaded Dahi chaat dip in the centre of a large serving platter. Arrange a mix of veggie kebabs, hara bhara kebabs, and crispy samosa bites around it.
Serve fresh and enjoy with family and friends!
Cilantro Mint Chutney
Ingredients:
● 2 generous handfuls fresh cilantro (leaves and tender stems)
● 1 small handful fresh mint leaves
● 1 tbsp roasted split chana dal (roasted chana dal)
● 2–4 green chillies (adjust to spice preference)
● ¼ red onion
● 2–3 garlic cloves
● ½-inch piece of ginger
● ¼ tsp black salt (kala namak), or to taste
● 1 tsp chaat masala
● ½ tsp cumin powder
● ½ tbsp sugar
● 1 tsp amchur (dry mango powder), or to taste
● 2 ice cubes
● A splash of cold water
● 1 tbsp fresh lemon juice, or to taste
● Salt, to taste
Method:
1. Add cilantro, mint, roasted chana, green chillies, onion, garlic, ginger, spices, sugar, ice cubes, and a splash of cold water to the small jar of the Hamilton Beach Professional Mixer Grinder.
2. Start with Pulse mode to break down the ingredients, then switch to Start mode until you achieve a smooth, creamy consistency. Add a little more water only if needed.
3. Finish with fresh lemon juice and adjust the salt to taste. Your vibrant green chutney is ready!
Loaded Dahi Chaat Dip
For the Spiced Yogurt:
● 1 cup thick plain yogurt
● ½ tsp cumin powder
● ⅛ tsp regular salt
● ¼ tsp black salt
● 1 tbsp sugar (adjust to taste)
For Assembling:
● 2–3 tbsp boiled potatoes, diced
● 2–3 tbsp finely chopped red onion
● 2 tbsp homemade cilantro mint chutney
● 2 tbsp tamarind-date chutney
● 2–3 tbsp pomegranate arils
● Fresh cilantro, chopped
● Sev, measure with your heart!
● 1 tbsp chopped roasted peanuts (optional)
● A pinch of cumin powder and chaat masala
● Papdi or your favourite crackers, for serving
Method:
1. In a bowl, whisk together the yogurt, cumin powder, salts, sugar, and black pepper until smooth and creamy.
2. Spread the spiced yogurt evenly onto a shallow serving dish.
3. Layer with boiled potatoes, red onion, cilantro mint chutney, and tamarind-date chutney.
4. Top with pomegranate arils, fresh cilantro, plenty of sev, and roasted peanuts if using.
5. Finish with a sprinkle of cumin powder and chaat masala. Serve immediately with crispy papdi or your favourite crackers!
Assembling the Festive Chaat Platter
Place your loaded Dahi chaat dip in the centre of a large serving platter. Arrange a mix of veggie kebabs, hara bhara kebabs, and crispy samosa bites around it.
Serve fresh and enjoy with family and friends!
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