As long as I'm on this chutney streak, I thought I'd blog a couple of more recipes... these "preserved" chutneys are very handy to have around, due to their versatility and flair in spicing up a variety of main dishes.
1 large bunch coriander leaves
1 large bunch mint leaves
1 small bunch curry leaves
4 - 6 green chillies, sliced
1/2 tsp asafetida (hing)
1-1/2 tsp salt
2 tsp tamarind paste
4 tblsp sesame or canola oil
1/2 tsp mustard seeds
Remove thick stems (and any roots) from the corinader and mint leaves. Separate curry leaves from their stems. Wash them well and allow to drain.
Put the leaves and remaining ingredients (except oil and mustard seeds) in the blender. Grind to a smooth paste, adding water as necessary.
Heat oil in a saucepan. Add mustard seeds; when they pop, pour the ground paste carefully into the pan, and stir.
Simmer on low heat until thickened and oil seeps through. Cool and transfer to a dry container. Use clean, dry spoon to dispense.
Keeps well in refrigerator a few weeks.
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