Wednesday, August 22, 2007

Cilantro and Sweet Tamarind Chutneys

From the Chopping Block class. As I mentioned, I don't think that I'll be buying jarred chutneys again. These were really easy. The tamarind one was outstanding (even better when warm) and I think you could pump up the cayenne on it to get a really amazing bite.


4 cups cilantro leaves washed and chopped (approximately 2 bunches) 1-2 green chilies (optional)
1 cup flaked coconut, unsweetened
1/4 cup lime juice
2 tablespoons honey
1/2 teaspoon cumin, ground
1 teaspoon salt
3/4 cup warm water (as needed)

In a blender add all the ingredients to make a smooth paste. Add water slowly as needed to keep the blender running.


2 tablespoons ghee
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
Pinch cayenne
Salt to taste
1 cup tamarind concentrate
1/3 cup dark brown sugar
1/2 cup raisins, prunes or dates
3/4 cup water

Heat a saute pan over medium heat and add ghee. Saute the cumin seeds and mustard seeds until they pop. Add the rest of the
ingredients. Bring to a boil and cook on low heat for 5 minutes. Cool slightly and puree. The consistency should be thick and
smooth. Taste for seasoning.

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