Children love to eat snacks from the stalls placed by vendors and considering the risk to health, I prefer to prepare snacks at home and serve to my kids. I’m free of stress with the thought of them getting sick.

Ingredients for Khatta Meetha Chutney

• Tamarind: 2 balls ( lemon sized)
• Jaggery / Gur / Sharkkara: 3 tbspn (grated)
• Jeera: ¼ tspn
• Chilli powder: ½ tsp
• Cooking oil: 2 tbspn
• Salt:1/4 tsp
• Water :1/3 cup (to soak tamarind and make pulp)

Procedure for preparing Khatta Meetha Chutney

Method:

• Soak tamarind in water for an hour. Extract thick pulp and filter the same to remove shreds.
• Grate jaggery and keep aside.
• In a shallow pan heat oil and add jeera. When it splutters, lower flame and add  chilli powder.
• To this base add tamarind pulp, grated jaggery, salt and mix well.
• Close the pan with a lid and allow this mixture to boil on a low flame for 10 to 15 mins until it thickens.
• The khatta meetha chutney is ready and can be used for your snack preparations.

The chutney can be refrigerated for about 3 months for further use. Store in an air tight container.

Similarly you can try the dates chutney that can used for dosa, chapathis, enjoyed by children for its sweet and sour taste.

Making snacks like pani puri, dahi vada call for preparation of several items that are mainly basic ingredients for the snacks You can save time by preparing the chutney in advance and go ahead planning the others just in time.

Hope you enjoyed the instant recipe for Khatta Meetha Chutney. Try this recipe and enjoy healthy cooking. For more healthy and tasty recipes visit our Facebook page and Google+ page.

Ingredients:

1 cup Urad dal(split white lentil)  soak in water
3 ½ cup Fresh curd (yogurt)
Salt ( to taste).
½ tsp  Sugar.
Vegetable oil – for frying.
Sweet tamarind paste

Ingredients to be added while serving -
2 tsp Red chili powder
Cumin powder – 1 tbsp
1 bunch Fresh Coriander leaves ( finely chopped )

 
Procedure of Dahi vada / Thayiru vada:

• Wash and soak urad dal for 1 hour. Drain and grind urad dhal to a thick paste using a little water. Do not use too much water.
• Add salt, mix well and keep aside.
• In a small bowl take half cup curd. Beat well. Add 1 cup water, a little salt, cumin powder, sugar. Beat well again and keep aside. This will be used to soak vadas.
• Beat the remaining curd well, add salt, sugar, a little cumin powder to the curd and mix well. Keep aside. This will be added to vada while serving.
• Heat oil. Keep a flat pan filled with warm water ready. Once oil is hot, keep heat medium. Drop spoonfuls of batter in the hot oil. Fry till golden brown in color.
• Remove and drain well. Add the vada to the warm water. This will remove excess oil from the vada.
• After a minute, Remove each vada from water. Press between your palms lightly to remove water. Add to the watery beaten curd mixture. Let soak for a minute.
• Remove and put in a flat shallow dish where it will remain till serving time.
• You may put this dish in fridge if you plan to serve later. Follow the steps for each batch of vada.

Note: While pressing vada to remove water make sure it does not break.

• While serving dahi vadas, place 2 soaked vadas in a flat serving plate. Add a spoon ful of thick beaten curd. Add sweet tamarind paste. Sprinkle a little chili powder, cumin powder, coriander leaves. Serve immediately.

Note: Remaining beaten curd mix can be kept aside for extra helpings.