Roasted Dal And Fresh Green Chili Pepper Chutney Food

GREEN CHILE CHUTNEY

Steps:

• Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
• In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
• This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

BASIC GREEN CHUTNEY

Steps:

• 1. In a food processor or blender, process together the green chili peppers and scallion greens until minced. Add the mint and cilantro to the work bowl and process, stopping a few times to scrape the sides with a spatula, until puréed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process until the chutney is smooth.2. Add the sugar, salt, and pepper and process once again. Adjust the seasoning. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.