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 dried cilantro
1/4 teaspoon crushed red chilies
1/4 teaspoon ground ginger
1/2 ground cumin
1/2 tablespoon sugar
1/2 teaspoon Frontier Kala Namak salt
1 tablespoon lemon juice
In a medium mixing bowl, combine peas and yogurt. Mash peas or blend in blender for a smoother texture.
Add spices, sugar and Frontier Kala Namak salt. Mix well. Add lemon juice and mix again.
Chill until served.
Serve on a slice of broiled potato and a papdi.
Use chickpeas instead of green peas.
Kala Namak Sea Salt
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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As prepared, each serving contains 20 calories, 0.5g total fat, 0mg cholesterol, 90mg sodium, 3g total carbohydrate and 1g protein.