Corn & Mango Bhel Recipe

Ingredients

• 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
• 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
• 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
• 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.
• salt
• 3 tbsp reserved soaking water
• *Note - This chutney should be used like a "hot sauce" and added sparingly to the dish*