Ingredients

For the chutney:

· 100 gm slit green chilies

· 3 tablespoon roasted ground sesame seeds

· 3 tablespoon grated jaggery

· 150 ml thick tamarind pulp

· 1 teaspoon chili powder

· ¼ teaspoon turmeric powder

· 2 teaspoon salt

· 5 tablespoon sesame oil

· ½ teaspoon mustard seeds

· ½ teaspoon fenugreek seeds

Paneer chaat:

· 400 gm paneer

· 2 tablespoon lemon juice

· 2 teaspoon dried mint

· ¼ teaspoon roasted ground cumin

· Salt

· 2 teaspoon chat masala

· 2 tablespoon coriander, chopped

Method

Slit the green chilies lengthwise. Stir sesame powder and jaggery into tamarind pulp. Add chili and turmeric powder with salt. Simmer over moderate flame for five minutes. Heat oil and sauté mustard and fenugreek seeds for a few seconds before adding to tamarind mixture. Heat the remaining oil. Fry green chilies until tender. Add tamarind mixture to the pan. Stir to combine. Cool. Cube paneer. Combine the remaining ingredients. Season and pour over paneer. Chill before serving with the chutney.