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Chaat ("to taste") represents various snack items throughout India. They are usually savory in nature and contain some kind of chutney or other spice mix. This one uses Kala Namak salt, with its sulfur-infused aroma and flavor, most noted for its “egg” flavor when used in vegetarian cuisine.

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Ease of Preparation: Easy

Preparation Time: 10 min

Servings: 16

From: Test Kitchen

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Cilantro and Pea Chutney
Cilantro and Pea Chutney

A savory chutney to serve on homemade papdi (crisp wafers).

1 cup green peas, cooked
1 cup plain lowfat yogurt
3 tablespoons Frontier Organic Cilantro
1/4 teaspoon Frontier Organic Red Pepper Flakes
1/4 teaspoon Frontier Organic Ginger
1/2  Frontier Organic Cumin
1/2 tablespoon Frontier Organic Cane Sugar
1/2 teaspoon Frontier Kala Namak Salt
1 tablespoon lemon juice
1. In a medium mixing bowl, combine peas and yogurt. Mash peas or blend in blender for a smoother texture.
2. Add spices, sugar and Frontier Kala Namak salt. Mix well. Add lemon juice and mix again.
3. Chill until served.
Chef Suggestions
Serve on a slice of broiled potato and a papdi.

Use chickpeas instead of green peas.
Kala Namak Sea Salt
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Kala Namak salt is also called “Indian Black Salt” or “Sanchal”. It is mined in Central India and contains sulfur minerals, which give it a potent aroma and flavor that resembles the pungent Indian spice asafetida. The large, reddish-black crystals are ground down to a fine grayish, rosy-pink powder. Use a bit of this salt to add earthy, aromatic pungency to lentils, curries and Indian dal.

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Nutrition Facts
As prepared, each serving contains 20 calories, 0.5g total fat, 0mg cholesterol, 90mg sodium, 3g total carbohydrate and 1g protein.

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