Sooner or later, if you love good Indian food and make it often, you're going to need a recipe for both these chutneys.
The hari chutney and Imli chutney - one spicy and refreshing, the other hot and sweet are pillars of the chutney community. You'll find them served either seperately or together depending on the dish but more often than not they go hand in hand like bread and butter.
Especially popular with street foods and other deep fried finger foods all through the country, they add so much tpo each bite as palate cleansers and tantalizing the taste buds, all at once.
Be it vadas, samosas, pakoras or bhel, these chutneys are like dollops of magic that make the dish.
I certainly couldn't do without these and the home made version are so much more superior than the watery insipid versions commercially available that I guarantee you'll be making these again and again.
Not to mention they come together in a snap.