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2. Serve immediately or refrigerate in an airtight container for up to 1 month. If desired, freeze part of it for up to 6 months.

NUTRITION INFORMATION PER SERVING:

Calories: 9; Total Fat: 0 g (Saturated Fat: 0 g);

Carbohydrate: 2 g; Protein: 0 g; Fiber: 0 g;

Sodium: 37 mg

GF, LF

Cilantro Chutney

Dhania Chutney

PREP : 10 minutes

COOK : 0 minutes

MAKES : 1 cup, or 48 servings

SERVING SIZE : 1 teaspoon

The quintessential chutney, much like ketchup, cilantro chutney is ubiquitous and goes with everything. It keeps well in the refrigerator for up to two weeks, but it will change color to a dull green. I often double the batch and freeze it in small containers, to maintain the bright green color.

3 cups (3 ounces) cilantro, with stems

½ cup onion, coarsely chopped

1 tablespoon ginger, peeled and chopped

½ teaspoon cumin seeds

2-3 teaspoons green chiles, coarsely

chopped

1 teaspoon salt

3 tablespoons lemon or lime juice

1-2 tablespoons water

1. Clean coriander of any discolored leaves and stems. Cut about 1 inch from the tips of the stems. Leave the rest of the stems intact. Wash thoroughly in 2 to 3 changes of water to remove any dirt.

2. Place cilantro, onion, ginger, cumin seeds, green chiles, salt, and lemon juice, in a blender jar and grind to a smooth paste. Add 1 to 2 tablespoons water, as needed, to help grind the chutney.

3. Serve immediately or refrigerate in an airtight container for up to 2 weeks.

NOTE: Cilantro Chutney can be frozen for up to 6 months. Frozen chutney maintains its bright green color. Thaw in refrigerator beforte serving.

NUTRITION INFORMATION PER SERVING:

Calories: 1; Total Fat: 0 g (Saturated Fat: 0 g);

Carbohydrate: 0 g; Protein: 0 g; Fiber: 0 g;

Sodium: 44 mg

GF

Coconut Chutney

Nariyal Chutney

PREP : 20 minutes

COOK : 5 minutes

MAKES : 1 cup, or 20 servings

SERVING SIZE : 1 tablespoon

Coconut chutney is as prevalent in southern India as cilantro chutney is in the north. It is versatile and goes with a variety of dishes such as idli, dosa, vada, and dhokla. Once you taste it, you’ll use it with everything.

¼ cup (split, hulled) chana dal

2-3 dry red chiles

½ cup fresh or frozen coconut, grated

½ cup cilantro, loosely packed with stems

1 teaspoon ginger, peeled and chopped

½ teaspoon salt

⅔ cup water

2 teaspoons tamarind paste or 3 tablespoons

tamarind sauce (page 25)

1. In a small fry pan, dry-roast chana dal and red chiles over medium heat for 3 to 5 minutes until the dal turns reddish brown. Transfer to a plate and cool.

2. In a blender jar, place chana dal and chiles, coconut, cilantro, ginger, salt, water, and tamarind paste. Blend to a smooth consistency.

3. Transfer to a serving dish. Serve immediately or cover and refrigerate until ready to serve. Will keep covered in refrigerator for up to 2 weeks.

NOTE: Coconut chutney can be frozen for up to 6 months. Thaw overnight in refrigerator or at room temperature for about 4 hours.

NUTRITION INFORMATION PER SERVING:

Calories: 16; Total Fat: 1 g (Saturated Fat: 0.5 g); Carbohydrate: 2 g; Protein: 1 g; Fiber: 0 g;

Sodium: 59 mg

GF

Tomato-Coconut Chutney

Tamatar-Nariyal Chutney

PREP : 10 minutes

COOK : 15 minutes

MAKES : 1½ cups, or 24 servings

SERVING SIZE : 1 tablespoon

Tomatoes add a wonderful fresh taste to this chutney. It goes especially well with southern Indian dishes such as Mung Bean Crepes (page 83) and Bean-Rice Pancakes (page 84), although once you taste it you’ll want to serve it with everything. Traditionally, this chutney is seasoned at the end, but I often skip this step without compromising the flavor.

2 tablespoons canola or vegetable oil

⅓ cup (split, hulled) chana dal

2 teaspoons (split, hulled) urad dal

1 tablespoon coriander seeds

1 teaspoon cumin seeds

2-4 dried red chiles

½ onion, chopped

2 teaspoons garlic, chopped

1 tablespoon ginger, peeled and chopped

1½ cups tomatoes, chopped

½ cup coconut, grated

1 teaspoon salt

¼ cup cilantro, chopped

½ cup water

SEASONING (CHOUNK)