Ingredients

  • 1/4 cup (11.25 g) menthe hachĂ©e emballĂ©e
  • 1/4 cup (4 g) coriandre emballĂ©e
  • 1/2 (0.5 ) piment vert fort ou utilisez du poivre de Cayenne pour goĂ»ter
  • 1/4 TL (0.25 cc) sucre
  • 1/ 4 cĂ c < /span> (0.25 cĂ c) sel
  • < span class="wprm -recipe-ingredient quantity">1/4 cĂ c (0.25 cĂ c< /span>) poudre d’ail< /effortless -affiliate>
  • 1 Ă  2 TL jus de citron
  • < /span> eau au besoin

    • Preparation

  • Mix mint chutney ingredients until coarsely combined. Taste and adjust the salt and aroma.
  • Soak the dates in hot water for 15 minutes. Drain and mix with the remaining ingredients. Use water as needed to make a smooth paste. Taste and adjust sweetness and spiciness. (For a stronger flavor profile, bring the chutney to a boil, cool, and use.) If you don’t have tamarind paste, add more lemon/lime juice and kala namak for a tart sweetness.
  • < div class="wprm-recipe- Instruction- text" style="margin-bottom: 5px" ;="">Toss the chickpeas in 1/2 tsp chaat masala, 1/4 tsp ground cumin and 1/4 tsp cayenne pepper.
  • Reserve 1 tablespoon of mint-coriander chutney for garnish and add the rest to the potato pulp and mix. Add 1/2 tsp chaat masala or 1/4 tsp kala namak and mix. Taste and adjust the salt and heat if needed. If using mashed potatoes, stir the chutney into the mashed potatoes.
  • Into the bowl, add the chickpeas and potato. Add chopped onion and tomato and crackers of your choice and combine as you like. Add cucumber, apple or other chopped vegetables.
  • Grately drizzle the remaining mint over the date tamarind chutney and coriander. Drizzle with chaat masala and lemon juice. Serve.
  • < div class="wprm-recipe-instruction-text" style="margin-bottom:5px";="">Add Sev if desired and arrange the mix on crackers for a chaat-style experience.