To make the green chutney, add all of the green chutney ingredients to a blender or food processor. Add one tablespoon of water and blend until the mixture is puréed. Add a little more water, if needed. Don’t add too much water, because the chutney should be thick enough to coat the beans and not get too watery. (Variations: For a thicker chutney, you can add more apple or tomato. You can also add a few tablespoons non-dairy yogurt to make it creamy and thick. For extra tangy chutney, add a little lime zest.)

For the beans, add the sliced onion, cucumber, to a bowl. Add the beans and ¾ of the green chutney, tossing well to coat. Taste and adjust the flavor with more salt, cayenne for more heat, or lime juice for tang. Do not let the beans sit for too long, as they may get watery.

To make the sweet chutney, mix all the sweet chutney ingredients together in a bowl until well combined. Taste and adjust the flavor, adding more chaat masala, if you want. substitute tamarind or mango chutney, if you have it.

For the yogurt drizzle, combine the yogurt drizzle ingredients in a bowl, and mix well. You can thin the yogurt mixture with a teaspoon of water so it is easy to drizzle, if needed.

Warm the tostadas in the oven. Top each tostada with the marinated beans, followed by a good drizzle of the yogurt mixture, some sweet maple lime chutney, or tamarind chutney and more of the green chutney. Garnish with pepper flakes, chopped tomato, or sesame seeds if you like. Serve immediately.