South Indie Cilantro Chutney
Ingredients
- 1 bunch fresh cilantro - the largest bunch you can find
- 1 teaspoon kosher salt
- 2–3 Medjool dates, pitted (or, for traditional version, 1 tbsp tamarind paste
- 1 sliced small green chili (adjust to your spice tolerance - or de-seed and de-stem for a tamer version)
- 1 teaspoon fenugreek seeds
- 11/2 teaspoon black mustard seeds
- 11/2 tablespoon sesame oil (unrefined is traditional; can sub with toasted)
- 1 tablespoon dark brown sugar (jaggery if you have it)
- 1 teaspoon crushed, dried red chilies (adjust to spice tolerance)
- tiny pinch of asafoetida (optional)
- 1/2 teaspoon turmeric
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