Total Calories: 167
1. Prepare the tamarind paste. Then, in a spice or coffee grinder, grind together coriander and cumin seeds, dals, and peppercorns to make a fine powder.
2. Heat the oil in a small nonstick saucepan over medium heat and add the mustard seeds, curry leaves, and red chili peppers they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the garlic and onions, stir a few seconds, then add the ground spice and dal mixture, cayenne pepper, and salt and cook, stirring, another 2 minutes.
3. Add the tomato sauce and tamarind paste, cover the pan, reduce the heat to low, and cook, stirring occasionally, until the chutney is thick and fragrant and reduced to about 1 cup, about 20 minutes. Let cool, then serve immediately, refrigerate about 2 months or freeze about 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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