The taste of Bombay's iconic street food, now in your kitchen.
If you’re a chaat fanatic, you know that the heart and soul of a good bhel puri is definitely the chutney. In Bombay and beyond this snack has many variations but without the right chutney, it can taste like a dry and slightly bland cohesion of rice puffs and veggies. But the only problem arises when you have to recreate the magic of street food at home, it can be difficult to make it just right.
But luckily help is on the way in the form of a Sukha Green Chutney, a dried version of the famous Mumbai chutney - and in some ways similar to the dry chutney used on vada pav - that can be stored for longer and used as and when its required. The secret to the perfect texture is the use of roasted gram or daalia that transforms an otherwise wet chutney into a dry powder that can be refrigerated for long periods of time and can even be taken with you when you travel.
The addition of citric acid also aids in the preservation of the chutney and adds a tanginess that is crucial to the flavour balance. You can use this chutney dry, sprinkled over chaat and allow the natural moisture of the vegetables to help it adhere to the components. Or you can rehydrate the mixture with a few drops of water to turn it back into a liquid chutney to pour over the chaat.
Simple and convenient, it comes together in minutes and lasts for months under the right conditions so you can enjoy the perfect green chutney, any time you like.