Corn Chat & Tamarind Chutney

Chat - Combine 3 tbsps of Sev, 2 tbsp of crushed roasted Peanuts, a boiled Potato (diced into small cubes), ¼ cup of boiled Chick Peas (optional), small cup of boiled Corn Kernels, 1 small Onion, finely chopped, a Green Chilli, finely chopped, a small Tomato (de-seeded and chopped finely), 2 tbsp chopped Coriander Leaves, big pinch of Chaat Masala Powder (optional), ¼ tsp Red Chilli Powder, ½ tbsp Lemon Juice, Salt to taste in a bowl. Drizzle a tbsp of Tamarind Chutney over it and serve.

Tamarind Chutney - Add a cup of Tamarind Pulp, ½ cup of pureed fresh Dates, ¾ cup of grated Jaggery or Brown Sugar and 2 cups of Water to a pan and cook on a medium heat till the dates and tamarind turn soft. Remove from heat and allow cooling. Grind to a smooth paste.

Heat this ground sauce in a vessel on medium flame and cook it for 2-3 minutes. Add ½ tsp of Red Chilli Powder, 1 tsp Cumin Powder, 1 tsp Fennel Seeds Powder, 1 tsp Salt and mix well. Bring to a boil and turn off heat. Cool and serve.