Indian Bhelpuri from Kricket

4 tbsp natural yoghurt

caster sugar to taste

100g store-bought bhelpuri mix

½ red onion, finely diced

1 green raw mango, finely diced

4 tbsp coriander chutney (see below)

4 pinches chaat masala

4 tbsp tamarind and date chutney (see below)

80g store-bought sev

small handful of coriander or finely chopped coriander leaves

For the coriander chutney:

500g fresh coriander, stems and leaves

200ml vegetable oil

thumb-size piece of fresh ginger root

4 garlic cloves, peeled

2 green chillies

6 tbsp lemon juice

caster sugar, to taste

sea salt, to taste

For the tamarind and date chutney:

500g tamarind paste

2 cinnamon sticks

1 tsp black peppercorns

2 fresh Indian bay leaves

300ml water

2 tbsp Kashmiri red chilli powder

4 tbsp date purée or a handful of fresh dates

200g jaggery or caster sugar