Total Calories: 72
1. Prepare the peppercorns. Then heat the oil in a small saucepan over medium-high heat and add the coriander seeds they would sizzle upon contact with the hot oil. Quickly add the remaining ingredients and cook, stirring about 5 minutes.
2. Transfer to a food processor or a blender and process to make a coarse purée. Transfer to a bowl, garnish with cilantro sprigs, and serve. This chutney stays fresh in the refrigerator about 10 days, and in the freezer about 6 months.
VARIATION: Stir some of this chutney into whisked yogurt. Top with dry-roasted, coarsely ground cumin seeds and serve as a raita.
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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