Bombay Golden Bhel Chutney

This chutney is very easy to make and it is very hot and spicy. This is a recipe I learned watching our building's bhelwala, while he was making it in the morning. I modified the recipe a little bit and it came out nice and tasty. I lived at Sickanagar, in Bombay, eating golden bhel for so many years. The bhelwala is extremely popular for his golden bhel.


Prep time: 10 minutes
Making time: 10 minutes
Servings: 4


Ingredients:

• 1 cup bhavnagri gathia
• 10 to 12 small hot chillies (if u want less spice, add less chillies)
• 1/2 cup chopped fresh coriander leaves (washed and cleaned)
• 1 1/2 teaspoon fresh lemon juice
• 1 pinch turmeric powder
• salt to taste

Directions:

1. In a food processor, add bhavnagri gathia, green chillies, lemon juice, turmeric powder
2. Grind it, add salt and green coriander leaves
3. Mix well in a food processor. It will form a ball
4. Your chutney is ready to use

Notes:

When you want to use the chutney for making bhel/sevpuri, add water to the desirable consistency you want (thick or thin) You may keep it in the refrigerator for up to two weeks (dry; without adding water).