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November 10, 2010

Cilantro Chutney

Chutneys are a huge part of Indian food. They are usually wet, pasty sauces,  having a course to fine texture. In the past, chutneys were made with a stone mortar and pestle, nowadays, replaced by blenders. Truly, stone ground chutneys have a unique taste of their own. They can be used as a dipping to compliment many foods, or mixed in with cooked rice and ghee. Depending on the ingredients used, they last a few days to a few months. 

What I used: Makes a cup
1/2 coconut (fresh/dry, chopped or grated)
12-14 sticks of fresh cilantro
4-6 green chillies
2-4 tsp channa dal (kadale poppu) 
2-4 garlic petals
1tsp fresh tamarind/1/4 tsp tamarind paste
Salt to taste.

Grind them all together with a little water, to a slightly coarse and thick consistency. You may temper it with a little jeera (cumin) and uddina bele (ural dhal). Sprinkle some powdered hing (aesofotida, great for digestion!)


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