Ingredients
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2 bunches cilantro (corriander leaves)
1 bunch of fresh mint, small
3 green chilies, small variety
1/4 teaspoon tamarind paste
1 pinch asafoetida powder (or paste)
1/8 teaspoon salt
1 teaspoon oil
Preparation
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Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
Dissolve the tamarind paste in a tablespoon of water.
'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
Taste the puree and season to taste.
Heat a non-stick skillet on meadium heat.
Add the oil, and when the oil is warm add the herb puree.
Stir around until the water evaporates and the mixtures darkens in color.
Cool and transfer to an airtight container. Store in the refrigerator.
This chutney can be served with samosas, pakora, fritters or other savory snacks.
It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.
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