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Corn & Mango Bhel

Prep Time

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Cook Time

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Servings

4

Recipe submitted by Palak Patel, The Chutney Life.

Ingredients

BHEL INGREDIENTS (4 SERVINGS):

3 cups Bhel mix
½ cup tomatoes, diced small
½ cup diced unripe mango
⅛ tsp chat masala
1 ½ cups diced boiled potatoes
¼ cup red onion, diced small
½ cup corn kernels
¼ cup finely chopped cilantro

CILANTRO CHUTNEY (YIELDS 1 CUP):

Combine the following in a blender and mix until smooth
6 cloves garlic, peeled
3-4 green chilis (more or less depending on your spice level)
½ a lime, squeezed
2 bunches cilantro, chopped roughly (bottom 1-2 inch stems removed)
½ inch piece ginger
1 tsp cumin powder
3 tbsp peanuts, plain unsalted and skins removed
water as needed

APPLE BUTTER CHUTNEY (YIELDS 1 CUP):

Combine the following and mix until smooth
1 teaspoon coriander cumin powder
6 tbsp water
½ cup Apple butter
1 teaspoon chili powder
Pinch of Salt

GARLIC CHUTNEY (YIELDS ½ CUP):

Combine the following in a blender and mix until smooth
Note that red chilis can be substituted if needed
2 small tomatoes, roughly chopped
1/2 tsp cumin seeds
12 dried kashmiri chilis (soaked overnight in hot water or at least 30 minutes in hot water) Remove the chilis from the water but reserve the soaking water as needed to make the chutney smooth.
6 cloves garlic, peeled
salt
3 tbsp reserved soaking water
*Note - This chutney should be used like a "hot sauce" and added sparingly to the dish*

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Instructions

Prepare the chutneys as per the directions above.
In a large mixing bowl, combine all of the ingredients except for the Bhel mix and chutneys.
Add about ¼ cup of cilantro chutney, 2 tbsp of apple butter chutney and 1-2 tsp of garlic chutney (depending on how much spice you want).
Using two mixing spoons, toss together the ingredients so everything is very well incorporated.
Add the Bhel mix, stir quickly (you do not want to over mix the dry Bhel mix, it will get soggy if you do) and enjoy immediately!
Garnish with chopped cilantro and chopped mango!

Categories: Lunch & Dinner