Bhel is dressed with 3 chutneys - green (cilantro - medium spicy), red (chilli garlic - spicy), and maroon/brown (tamarind & date - sweet & sour).
Even my mom even will use chinese chili-garlic sauce for the red in a pinch 
I often use TJ’s zhoug in lieu of green chutney. Now ketchup… I did use tomato paste and vinegar to sub for tamarind yesterday, so I can see it!
Next time you’re at the Indian store, there are bhel “kits” that come will all the components, which is handy if that’s your only use for the individual chutneys. (I don’t use them because I can’t deal with all the random additions to the dry mix - OG bombay bhel only has puffed rice, sev, and puris.)
