-
1
Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
-
2
Dissolve the tamarind paste in a tablespoon of water.
-
3
'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
-
4
Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
-
5
I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
-
6
Taste the puree and season to taste.
-
7
Heat a non-stick skillet on meadium heat.
-
8
Add the oil, and when the oil is warm add the herb puree.
-
9
Stir around until the water evaporates and the mixtures darkens in color.
-
10
Cool and transfer to an airtight container. Store in the refrigerator.
-
11
This chutney can be served with samosas, pakora, fritters or other savory snacks.
-
12
It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
-
13
You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.
