Dhokla Chutney - Gujarati Sauce Recipe

Dhokla is a gujarati dish which is served with two types of chutneys. Chutneys also known as sauce, however these sauces are made in home.

 

 

 

 

The two (2) types of chutneys (sauce) are:

1. Green Chutney or Coriander and Chilli Sauce.
2. Brown Chutney or Tamarind (Imli) Sauce.

Today, I will share the recipes of both the chutneys (sauces) with all of you. Apart from Dhokla, you can even use these chutneys (sauces) as compliments with other dishes, specially fried pakoras (fritters).

Well, without wasting much time, Let's Begin...

Ingredients and Steps: 

First let us make the Green Chutney.

Take a mixer grinder. 

• Add 2 - 3 green chillies chillies (cut)
• Add 1 bunch coriander leaf
• Add 1' - 2' ginger.
• Add 1 piece Dhokla
• Add 1 tsp sugar
• Add salt (as per taste)
• Add 2 tbsp butter milk
• Add 5 - 6 mint leaf
• Add 25 g spinach (Optional)

Blend it to get a smooth paste.

 

 

Coriander Chutney or Green Sauce is ready. 

 

 

 

 

 

 

Now let us make the Imli (Tamarind) Chutney / Brown Sauce.

Take a big bowl or pan.

• Add 50 g Imli (Tamarind - seeds removed)
• Add 2 cup hot water

Soak for 30 - 40 minutes.

Then boil for 3 - 5 minutes.

• Add 25 g Khajur (Dates - seeds removed)

Cook for another 5 - 6 minutes in medium flame.

Switch off your gas flame.

Close the lid and let it slowly cool down.

 

Transfer the contents into a mixer grinder.

• Add little water (if required)

Grind to get a smooth paste. 

Strain it with a help of a strainer.

• Add water while straining (if required)

Collect the fine liquid and throw away any solid pulp. 

Heat up a pan.

• Add 1 tbsp oil

Once oil gets hot.

• Add 1/2 tbsp jeera (cumin seeds)

Let jeera crackle and pop.

• Add 1/4 tsp asafoetida (hing)

Keep flames - low or medium.

Stir nicely.

• Add Imli (Tamarind) paste that we had strained.

Mix and cook for 2 - 3 minutes.

Then wait until it boils.

Now cook in medium flame for another 3 - 5 minutes to make it thick.

• Add 50 g jaggery (gur - broken into small pieces)

Mix properly and let jaggery melt.

• Add 1/2 tsp salt
• Add 1/2 tsp black salt
• Add 1/2 tsp red chilli powder
• Add 1/2 tsp roasted jeera (cumin) powder
• Add 1/2 tsp dry ginger
• Add 1/2 tsp fennel (sauf) powder
• Add 1 tbsp kismish (raisins)

Mix well.

Cook for 2 - 3 minutes again to make sure jaggery (gur) has melted.

• Add 3 tbsp (25g) sugar

Stir properly and Cook until sugar melts completely.

Check thickness (Should not be too thick - else add little water if required).

 

 

Tamarind Chutney or Brown Sauce is ready.

 

 

 

 

Serve them as compliments with Dhokla and other dishes like fritters.