Recipe Archives->Preserving->Tamarind Chutney

Tamarind-Mint Chutney

1 tablespoon chopped cilantro
1 tablespoon chopped mint
2 tablespoons chopped jaggery or dark brown sugar
3/4 inch cube of fresh ginger, peeled and chopped
1/4 tsp. pounded or ground kala namak ( black salt )
2/3 cup tamarind paste
1/8 tsp. freshly ground black pepper
1/8 to 1/4 tsp. cayenne pepper
1 tsp. ground, roasted cumin seeds

Put the cilantro, mint, jaggery, ginger, kala namak, and 4 Tbl.
water into an electric blender.

Blend until you have a smooth paste. Mix contents of the blender
with the tamarind paste ( use a non-metallic or stainless steel
bowl ).  Add all remaining ingredients. Mix well and keep covered
and refrigerated until ready to use.

Printable version: tamarind-chutney.txt.