Corinader Chutney II

2 cups washed and chopped fresh coriander (cilantro)1-2 green chili peppers, or more to taste1 tablespoon minced fresh ginger root 1/4 cup freshly ground coconut or 1 tablespoon unsweetened powdered coconut 1/3 cup roasted chickpeas or dry roasted peanuts 1/4 teaspoon tamarind paste1 teaspoon saltPlace all ingredients except the salt in a blender. Add 1 cup hot water and grind to a smooth paste. Add salt to taste and mix well.Makes 2 cupsNutrition values per tablespoon: 10 calories, trace amount fat (trace amount saturated),2 g carbohydrates, trace amount fiber, 1 g protein, 0 mg cholesterol, 47 mg sodium."Healthy South Indian Cooking" by Alamelu Vairavan and Patricia Marquardt(Hippocrene Books, $24.95)

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