Serves: 5
Total Calories: 121
1. Prepare the tamarind paste. Then, in a food processor or blender, process together the peanuts, garlic, chili peppers, and mint until minced. Add the tamarind paste, sugar, and salt and process again to make a smooth puree. Add a spoonful or 2 of water if needed for blending. Adjust the seasonings. Transfer to a serving bowl.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the curry leaves and asafoetida, stir about 30 seconds, transfer tot he chutney, and swirl lightly to mix, with parts of it visible as a garnish. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mint-Garlic Chutney with Peanuts and Tamarind recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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