Gupchup water and Mitha chutney

Gupchup pani

1 lemon sized tamarind - soak it in water for 30-45 mins

Get the pulp out of it and add 1.50-2 liters of water. Should not be too sour or too bland.

Add the following in the tamarind water:

              1 tbsp black salt

              1 tbsp chat masala

              White salt as per taste

              2 tsp roasted cumin powder

              1 tsp red chilli powder

Crush the following in a mortal pestle and add in the tamarind water:

              1 inch ginger

              1 inch amba ada (really adds nice flavor to the water)

              1 sprig curry leaves

              Handful of green coriander leaves

              2-3 green chillies

Mix well and adjust for salt and sourness. Leave this water for atleast 2 hours so the flavor of ginger, curry leaves, coriander leaves and green chillies are all finely blended in the water.

Mitha chutney

6 dates deseeded

1 lemon sized tamarind

3 heaped tbsp jaggery

Grind to a smooth paste the dates and tamarind with a little water.

In a pan, add the jaggery with little water to make a nice mixture and add the smooth paste of dates and tamarind and mix well.

Add 1 tsp black salt, 1 tsp white salt and 2 tsp roasted cumin powder.

Bring to a boil and then lower the flame and cook the mixture for 5 minutes on low flame.

Bring it out and cool it down.

Now enjoy your gupchup the way you like it!!!

A plate of dahi puri with some spiced potato mix, sweet curd, mitha chutney and a spice powder of 1 tsp each of red chilli powder, black pepper powder and black salt.