Total Calories: 80
1. Prepare the tamarind paste. Then, heat the oil in a small nonstick saucepan over medium-low heat and cook the ginger, stirring, until golden, about 5 minutes. Using a slotted spoon, remove the fried ginger to a blender jar, leaving the oil behind in the pan.
2. In the same oil, add the garlic and the green and red chili peppers and cook, stirring, until golden. Tilt the pan to gather the oil to one side and add the cumin and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the curry leaves, sesame seeds, and asafoetida.
3. Transfer to the blender jar, add the jaggery, tamarind paste, and the salt, and process until coarsely pureed. Add a tablespoon or 2 of hot water, if needed, for blending. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.
VARIATION: Mix some of this chutney into Yogurt Cheese (see Kitchen Basics), adjust the seasonings, and make yet another outstanding chutney.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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