Bhel Chutney (Dry)

A spicy, tangy, and salty chutney mix, Dry Bhel Chutney (Sukha Chutney) is a must-have for chaats. It adds instant punch to bhel, khakhra, or any snack.

Ingredients

• 5–6 green chillies (dark variety)

• 1 cup fresh coriander leaves

• 20–30 mint leaves

• 20–30 curry leaves

• 1 small cup dalia (roasted gram)

• 1 tbsp coriander seeds (dhana)

• 1 tsp amchur powder

• 1 ½ tsp roasted jeera powder

• 1 tbsp black salt

• ½ tsp pink salt

• 2–3 pinches hing

• ½ lemon juice

Preparation

1. Combine all ingredients in a small mixer jar. Grind to a coarse powder (do not make it too fine).

2. Store in the freezer; stays good for about a month.

Serving Ideas

• Sprinkle over bhel puri for extra zing.

• Enjoy on roomali khakhra with crushed peanuts for a tasty snack.