Garlic (Lehsan) Chutney

4-6 clove of garlic (Lehsan)
cup Whole dried red chilies
salt according to taste

Grind all of the above ingredients together with a little water to liquefy

Imli Chutney

250 gms. tamarind (Imli)
2 cups sugar
Salt according to taste
1/2 tsp chili (Lal Mirch) powder
inch piece of ginger (Adrak) or Dried ginger (Sounth)

Soak the imli in lukewarm water so that it softens.
Rub well to remove the seeds.
Strain out all the juice into a container.
Put on low heat and bring to boil.
Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
A small piece of ginger can be added and later removed for an extra flavor.
When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid)

Khajur ki Chutney

50 grm. pitted dates
15 grm. seedless raisins
1 tsp. cumin seeds (Zeera) powder
1 tsp chili (Lal Mirch) powder
1 heaped tsp. tamarind (Imli) concentrate OR 3 tbs. lemon juice
125 ml water
3/4 tsp salt
1 tsp soft brown sugar

Put all the ingredients in a blender and mix well. Sieve and throw out the residue. Serve the strained chutney with kababs, tikkas.

Mint (Podina) Chutney

1 bundle of mint (Podina) leaves
1 tsp. salt
cup Whole dried red chilies
5 tbs. tamarind (Imli) paste
2 green chilies

Soak the Tamarind in water for an hour.
Remove the seeds from the tamarind.
Put everything into a grinder and grind until it's a smooth paste. Refrigerate