For sweet chutney
200 gms Seedless dates
A walnut sized Tamarind
2 cups Water
Salt, black salt and chilli powder to taste
Cook the dates and tamarind, 2 cups of water, salt, black salt and chilli powder to taste in pressure cooker for 2-3 whistle. Cool. Put the chutney in liquidizer jar and sieve. If you find chutney little thin, boil for 5-10 minutes until thick. Use as required.
Makes 1 1/2 cups.

For Green Chutney
1 bunch Coriander leaves, washed and roughly chopped
2-3 Green chillies, chopped
1” piece Ginger
1/2 tsp Cumin seeds
1 tsp Sugar
1 tbsp Roasted split gram
Juice of 1 lemon
A pinch Asafetida (hing)
Place all the ingredients in a chutney grinder with a little water and grind to a smooth paste. OR if you have an old traditional stone, grind on that. It makes good thick chutney too. Keep it in the fridge until ready to serve.
Makes 1 cup.

For Garlic Chutney
1 large Head Garlic, peeled
2-3 tbsp Chilli powder
1 tbsp Roasted grams (dalia)
1 tsp (each) Salt, sugar and cumin seeds
Place all the ingredients in a small blender jar and make a paste by adding little water. Use as required.
Makes 1/2 cup.

Method for Sev puri

You have to make individual portions. In a small plate arrange 6-7 puries. Dip each one in sweet chutney and place them on a plate, over which place potato slices on each one. Sprinkle onion, all the 3 chutneys, salt, chaat masala and sev to cover all the puries. Dribble little lemon juice, garnish with coriander and serve immediately.
Serves 4-6