Twin Chutneys

I came up with the name for coriander (cilantro) chutney and tamarind chutney because they go hand in hand. They are almost used together while making chaat items...hence the name - "Twin Chutneys"!!. Everytime I make these chutneys  I always feel the  Cilantro chutney and the tamarind chutney tastes differently and does not taste the way I expect it to be and hence I keep improvising on it every time to get the authentic taste . This time I was quite satisfied with the result hence wanted to post it.

I think you will also agree that these are quintessential items for having with Indian Chaat or Snacks.

Tamarind Chutney:

Lemon Sized Tamarind soaked in warm water
1/2 Tsp Red chilli Powder
1/2 Tsp Salt
1 Cube Jaggery
1/2 Tsp finely grated ginger
1/2 tsp Pepper
1/2 tsp Cumin Powder

Squeeze out the tamarind.
Take the tamarind water in a vessel and dissolve the Jaggery. Place this tamarind jaggery mixture on the stove. Let it boil for 5 to 10 minutes till the raw smell of the jaggery and tamarind goes off. It need not get t0o thickened.
Add the Salt, Red Chilly Powder and the Ginger.
Add the pepper and cumin powder and turn off the gas after couple of minutes.

Cilantro (Coriander) Chutney

1/2 bunch Cilantro
2 - 3 Tbspn Grated Mango
3 - 4 Tsp Lemon Juice
1/2 Tsp Salt
1 Tsp Cumin
1 Green Chilly

First grate the mango, chillies along with cumin. After these are grinded add the cilantro. Grind it well.
Add Salt and lemon juice. Cilantro Chutney is ready to be served.

The Tamarind Chutney and Cilantro Chutney are ready to used while making bhel, papdi's,... as a side for samosas or as a topping for dahi vada. You may store it in the refrigerator for a week.