Total Calories: 159
1. In a food processor or a blender, process together the nuts, green chili peppers and garlic until minced. Add the cilantro and mint to the work bowl and process, stopping a few times to scrape the sides with a spatula, until pureed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process until the chutney is smooth. Add the sugar, salt, and black pepper and process again. Adjust the seasonings. Remove to a bowl.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin and mustard seeds they should splatter upon contact with the hot oil, so lower the heat and cover the pan and reduce the heat until the splattering subsides. Stir in the asafoetida and paprika just to blend, then transfer the spice mixture to the 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.
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