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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.


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