"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
After coming to US, I started making chaats more seriously. When we were in India, we used to enjoy chaat at Juhu Chowpaty. and I always felt that whatever that "bhaiya" makes, is almost impossible to replicate. So in spite of mom yelling not to eat roadside food, we used to just gobble without any second thoughts.
After coming to US, I started missing Chaats. and all the chaat falls in the "comfort food" zone of my husband so I had to figure out something pronto. Finally, I started making three chutneys.
1. Green chutney using chilies, ginger, mint and coriander leaves
2. Red chutney using garlic and kashimiri chilies
3. Brown chutney using dates and tamarind
But as life started getting busier, it was almost impossible to make all these chutneys. I wanted less time consuming. So I decided to make three-in-one chutney which I call "Multi-purpose chaat Chutney!" It's easier to make this kind of chutney, once you have figured out the taste buds of your family. So you know generally how spicy or how sweet they like. Accordingly you can adjust the chilies/dates ratio. I always keep this brand of ready made hot chili-garlic sauce, just in case, someone asks for just a smidgen of spice!
Multi-Purpose Chaat Chutney
Brown Sweet Chutney
Ingredients1 packet seedless dates, soaked in water for 4-6 hrs, drained