These three sauces go great with naan, chana chat, and ragda patties.

Mint Chutney

The Mint Chutney recipe from indianfoodforever works really well. A "bunch" of mint turns out to be around 1 cup loosely packed leaves to balance out a spicy green chili; less for a less spicy pepper -- I used a homegrown thai pepper, and it... took a lot of mint. I also added in a tablespoon or two of lime juice. Tamarinds are available in the "tropical fruits" bin at Harris Teeter, Whole Foods, and almost any Latin American or Indian grocery; the paste tastes sulphur-y (like Molasses), the soak method below really does work!

• 1 bunch fresh mint leaves, chopped
• 2 green chillies, finely diced
• 2 tbsp tamarind pulp with water (see below)
• 1 tbsp lime juice
• Salt To Taste

• To make tamarind pulp soak tamarind seeds (remove the brittle shell and the veins) in water and keep aside for 2 hours; extract the seeds and seed-casing skin with a spoon.
• Grind (blend) it to a smooth paste with green chillies, lime, salt and tamarind juice.

Tamarind Sauce

• 1 cup tamarind goop, 3 cups boiling water
• 1 Tbsp Ground cumin
• 2 t Ground ginger
• 2t Garam masala
• Salt -- to taste

Soak the tamarind pulp in the hot water for about 30 minutes to soften it up. Using the back of a fork, mash it into the water to dissolve the pulp. Press through a sieve, discarding the fibers and seeds.

Add the tamarind water with the remaining of ingredients and puree in a blender. Adjust seasoning and serve.

Coriander (Cilantro) Chutney

• 1 bunch (2 cups loosely packed) cilantro
• 2 Jalapenos or chile peppers
• 1 dash Raita spice / Chat Masala
• 1 dash roasted cumin
• 1 t Lemon Juice
• 1" piece Ginger
• Salt – to taste
• Oil – 1 tsp

Add all the ingredients (except Oil) into a blender and blend to a smooth paste. Pour chutney into storage container. Drizzle with oil on top to help keep vibrant green color.