Ingredients
Yields: 1 pint
2 green bell peppers
2 jalapeño green chili peppers
1 tablespoon ginger garlic paste
2 cups fresh mint leaves, chopped
5 cups cilantro, chopped
juice of half a lime, freshly squeezed
Chat Masala – 1/2 tsp (optional)
Roasted Cumin Powder – 1 tsp
1 tablespoon jaggery or sugar, coarsely chopped
2 teaspoons tamarind concentrate
3/4 teaspoon salt
¼ cup water
Directions
Using
a paring knife, cut the chiles and bell peppers in half. Remove some of
the seeds to make the sauce slightly less spicy. Finely chop the
peppers and set aside. Note: remember not to rub your eyes after
touching chile pepper seeds.
In a small saucepan, dissolve the jaggery with lime juice and 2 tablespoons of water. Allow to cool completely.
In a blender (or in a large mortar and
pestle), combine the green bell peppers, 2 jalapeño peppers (or more to
taste), the ginger garlic paste, tamarind concentrate, chopped mint
leaves and cilantro. Add ¼ cup of water (or more) for a smooth flow. Add
the jaggery. Season with 3/4 teaspoon of salt.
It's great as a snack with Indian-style savory fritters, fish or meat dishes.
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