Imli Aur Dhaniye Ki Hari Chutney (Tamarind & Cilantro Dip) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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There are many chutney recipes with either coriander or tamarind or even both ingredients but none of them has the core ingredient crushed red peppers. This chutney is spicy & sour at the same time. It can be stored in a tight lid jar for almost a month in the fridge. Enjoy it with snacks or just plain kababs or Kichdi. Ingredients:
1 1/2 cups tamarind juice (imli) |
1/2 bunch coriander leaves (hara dhaniya) or 1/2 bunch cilantro (hara dhaniya) |
2 green jalapeno peppers (bari hari mirchain, cut in 4 pieces) |
1/2 teaspoon salt |
1 1/2 teaspoons cumin seeds (zeera) |
1 tablespoon crushed red pepper flakes (pissi huwi sabut lal mirch) |
Directions:
1. Blend all the ingredients in a blender or a food processor.
2. If you do not want it too spicy, add only 1/2 tablespoon crushed red peppers.
3. Serve with snacks, kababs, parathas, kichdis or whatever you like.
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