As you would expect in a land that holds dozens of sub-cultures, India has developed as many chaats as they have languages. By some counts that is over 3,000, but at least two dozen official ones. This tasty treat is a favorite of everyone, as evidenced by the many street stands and even entire restaurants which specialize in this delicious snack.

Here are just a few recipes out of that vast variety…

Aloo Chaat

Ingredients:

3 potatoes
1 tomato
1 medium-sized onion
3 tsp masala
1 tsp lemon juice

Wash and dice the potatoes and the tomato into small cubes, then slice the onion. Chaat is all about frying, so it’s better to fry the potatoes than boil them, but the latter is an option.

Place the fried potatoes on a paper towel to drain the grease, then mix in with the diced tomatoes. Toss in the onion slices and sprinkle the result with the masala. Then, pour on the lemon juice. For a nice variation that is a little more spicy, add a bit of chili and cumin powders.

Tikki Ki Chaat

For a more complex delight try this recipe.

Ingredients:

Same as above only add:

1 can of chickpeas
1 tsp raw mango powder
6 cloves
8 peppercorns

The peppercorns add a, well, peppery taste and the cloves smooth out the whole dish. The mango powder adds just the right touch of tropical flavor. The chickpeas give it a smooth consistency that proves that cooking is not just about taste but mouthfeel, too.

This time, boil the potatoes and mash them well afterward into a paste. Then heat a griddle and prepare to do some frying. Fry them in a shallow layer of oil, turning when brown. Drain the result.

While you’re waiting, boil the chickpeas and mash them together with the diced cloves and ground peppercorns.

Serving:

When the potato patties have had a chance to drain, lather on the chickpea mash and sprinkle the result with chili powder to spice it up. For a sweet, but still spicy variation spread on some chutney. For an even sweeter, gooey delight try dunking it in some yogurt.

Chaat is finger food, so don’t be shy about picking it up and munching it right down. If you’re particularly concerned about greasy fingers, just grab a little naan and surround the chaat.

Let the conversation begin!

Chutney is made from fruit, vinegar, sugar and spices. But that simple description masks a continent of variety.

Chutney can be made with mangos, plums, peaches, tamarind… even cranberries or coconut! In short, any pulpy fruit makes for a great base for chutney. The spices can range from red chili powder to coriander and cardamon or cinnamon and caraway seeds. They may include mace and masoor in a mixture called masala which is just Hindi for ’spice’. Mmmm…

It can be salty or spicy hot, sweet or mild, chunky or smooth – or a mixture of all of the above.

Want to make your own chutney to accompany a fine Indian food dish? Just say the word.

Ingredients:

1/2lb tamarinds
1/2lb jaggery
5 cups water
1 tsp Garam masala

Notes: Jaggery is a thick brown sugar made from the Palm. Garam masala is a mixture of spices, including cumin, chili peppers, garlic, ginger and a few others. It is best to buy it, since grinding the spices just so and getting the proportions exactly right can be tricky.

Preparation:

Mash the tamarinds after peeling unless you prefer a little rougher texture. Then add the tamarind pulp to the water in a large sauce pan. Heat slowly and allow to cook on medium for about 10 minutes. Then strain most of the thinnest liquid out and pour into a bowl.

Add the jaggery and Garam masala, then heat some more until the brown sugar is completely dissolved. During the process the chutney should thicken considerably.

Alternative recipe:

Ingredients:

All of the above, plus:

1 cup coconut
3 garlic cloves
3 dried red chili peppers

These make for an even spicier chutney, but one that is also tangier and sweeter, with additional body. The coconut should be well dried (roasting is one good way to accomplish this) and grated the day before preparation. The chili peppers should also be dried and ground. Paprika makes for a wonderful variation, too.

Serving:

Unlike American jams, chutney is not intended to be spread on bread. Instead, it makes for a delightful complement to dosa, a delicious spread on lamb, or just as a tasty bit of spicy fruit topping on rice.

Because it is so flexible it can be served cold or warm, depending on the dish. Sweeter chutneys do better cold, with spicier ones just perfect for a hot dish like pork chops, Indian style.