Mint And Tamarind Chutney

• For the Tamarind Chutney
• 1 1/4 cup water
• 4 dried dates, pits removed
• 1/8 cup lemon juice
• 1/2 cup jaggery or piloncillo or brown sugar
• 3/4 cup tamarind pulp
• For the Mint Chutney
• 1 bunch cilantro
• 2 bunches mint
• 1 small green chile
• 1/4" ginger, chopped
• 1 clove garlic
• 1/8 cup lemon juice
• 3/4 cup yogurt
• 1/4 cup water

1. For the Mint chutney
2. Process all the ingredients in blender or food processor beginning with the ginger and garlic, then adding the chili, then the herbs. Lastly add the lemon juice, water, and yogurt. Season to taste with salt and pepper.
3. For the Tamarind chutney
4. Simmer the jaggery, tamarind, dates, and ginger in the juice and water for 5 minutes. Puree and strain through a chinois.

ubc, dates, lemon juice, jaggery, tamarind pulp, chutney, cilantro, mint, green chile, ginger, clove garlic, lemon juice, yogurt, water

Taken from www.epicurious.com/recipes/member/views/mint-and-tamarind-chutney-50084207 (may not work)