Pickled Chili Pepper Purée with Tamarind: The Best Pickled Chili Pepper Purée with Tamarind Recipe from Cook'n

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	Pickled Chili Pepper Purée with Tamarind

(Hari Mirch aur Imli ka Achaar)
Category: Green Chili Pepper Pickles, Vegan
Makes about 1 1/2 cups
This is a purée of fresh chili peppers (with a lot of heat) that I often use as a dip with vegetables. To temper the heat, use milder peppers such as jalpeño, or mix in some green bell peppers. Don't omit the urad dal--the starch released when it is boiled is what gives this pickle its silky smoothness.

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   1/4 cup white urad beans, dry-roasted and coarsely ground
   1 tablespoon sesame seeds, dry roasted and coarsely ground
    __Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
   1/3 cup Tamarind Paste
   1/2 pound fresh green chili peppers, such as serranos, coarsely chopped
   1 clove fresh garlic (large), chopped
   1 1/4 cups water
   2 tablespoons coriander seeds
   1 tablespoon cumin seeds
   1 tablespoon sugar
   1 1/2 teaspoons salt, or to taste

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1. Prepare the dal, sesame seeds, and tamarind paste. Then, place the green chili peppers, dal, garlic, tamarind paste, and water in a nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and cook about 5 minutes. Add the coriander, cumin, sugar, and salt, and continue to cook until the peppers are soft, 7 to 10 minutes.

2. Transfer to a food processor or a blender and process to make a smooth paste. Remove to a serving bowl, lightly mix in the sesame seeds with some of them visible as a garnish, and serve. Or transfer to a sterile glass jar and store in the refrigerator about 6 months. Serve chilled or at room temperature.

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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