South 'Indie' Cilantro Chutney

1. 1

   Wash and stem cilantro leaves. Place into a food processor (or blender) container, along with the green chili(es), dates, jaggery/brown sugar and salt.

2. 2

   In a small pan, dry-roast the fenugreek seeds on medium heat until they turn golden brown. Let them cool, then crush the roasted seeds into powder (use a coffee grinder or a mortar or pestle.) Set the powder aside for later.

3. 3

   Heat the sesame oil on medium-high heat. When the oil is hot, add the black mustard seeds. When they start to crackle and pop (be careful!) add the fenugreek powder. Add the turmeric, tiny pinch of asaefoetida and crushed dried chilies. This goes fast, so have your ingredients ready! Let the powders sizzle for a little bit without burning (less than a minute). Add to the blender container with the cilantro leaves.

4. 4

   Blend or process. You may need to add a bit of water to help things along. The ideal chutney texture is thick and rough, with visible flecks of dates and seeds. But feel free to thin out to your preference.

5. 5

   Taste, and adjust sugar/salt as needed.

6. 6

   Serve traditionally as an accompaniment to plain yogurt and/or Basmati rice - or however your heart desires! I personally love it as a sandwich or cracker spread (with cream cheese!), or as a dip for crisp-sweet apples. Or on top of a baked sweet potato.

* Per serving · 4 servings · Values may vary.