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