This super easy, garden-to-table, zero waste, versatile recipe uses cilantro stalks (which you'd otherwise discard) and ubiquitous mint leaves to give you a flavor-packed chutney.
Course Chutney, Side Dish
Cuisine Indian
Keyword Chutney, Cilantro, coriander, garden to table, Mint, South Indian, yard to table, zero waste
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
1TablespoonTamarindFreshly squeezed juice extracted by soaking tamarind in warm water
Tempering
1/2TeaspoonCoconut Oil
1/2TeaspoonMustard Seeds
1/2TeaspoonUrad Dal
2Dry Red Chili
Instructions
Heat oil in a pan. Add tempering of mustard seeds, urad dal, green and red chili and stir until the mustard crackles and the chilies are crisp.
Add cilantro stalks and cook for 2 minutes until the stalks wilt. Add mint leaves (if you have extra cilantro leaves, add them at this point) and lightly cook for 1 minute until the leaves gently wilt.
Add salt and turmeric powder and mix well. Turn off the heat.
Add tamarind juice and greens to the blender.
Pulse until everything is coarsely blended.
Tempering
For additional tempering, heat oil in a pan. Splutter mustard seeds, add urad dal and red chilies and stir for 30 seconds. Add tempering to blended chutney, mix and serve.