Green Cilantro and Cumin Chutney

2 cups packed, chopped cilantro leaves (1 3/5 ounces)

1 large jalapeño pepper, coarsely chopped (seeded, if desired, for less heat)

1¼ teaspoons cumin seed

1 heaping teaspoon tamarind paste

½ teaspoon salt

¼ teaspoon jaggery or dark brown sugar (jaggery is a naturally processed sugar made from the sap of sugar cane or palm trees available at Indian markets.)

Combine the cilantro, jalapeño, 1/4 teaspoon of the cumin seed, the tamarind paste, salt and jaggery or brown sugar in a food processor or blender; puree until fairly smooth.

Refrigerate for at least 2 hours and up to 3 days before serving.

Transfer to a serving bowl; just before serving, sprinkle with the remaining teaspoon of cumin.

Serves 4-6.

Nutrition | Per serving (based on 6, using brown sugar): 5 calories, 0 g protein, 0 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 240 mg sodium, 0 g dietary fiber, 0 g sugar

Visi R. Tilak