Chutneys(garlic,green,date-imli)

1.oil your hands before you peel garlic to prevent your fingers from discolouring and to prevent having a lingering garlic aroma throughout the day! soaking garlic cloves in hot water makes it easier to peel them. make this chutney in large quantities. it stays well refrigerated for upto two weeks.
2.this sweet and sour chutney blend spruces up almost all chaat recipes.
the addition of jaggery makes the chutney sweeter, but you may omit it if you prefer a more tangy flavour.
an essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months. you can also purée the chutney in a food processor and then strain it.
3.serve green chutney with dhoklas and other snacks