½ cup Tamarind pulp or Dried tamarind powder ½ cup Soft fresh dates ¼ Th cup Soft jaggery or Brown Sugar 1 teaspoon Red chili powder 1 teaspoon Cumin powder 1 teaspoon Coriander powder 1 teaspoon Salt

1.Blend all the chutney ingredients in a blender at medium high speed until smooth. 2. Taste for sweetness and sourness according to your taste. The chutney should be more on the sweeter side than sour. Remove in a dipping dish. Keep refrigerated.

Blend all the above ingredients at high speed in a blender adding just enough water to make a thick pouring consistency. Store in refrigerator. Serve chilled or at room temperature.

Separate the leaves from the stem. The mint and coriander leaves should be thoroughly washed and tightly packed to measure. Blend all the above ingredients on medium speed in a blender. Blend till the mixture has a smooth consistency. If the chutney is not to be served right away, cover tightly and refrigerate. It can stay fresh in the refrigerator for one week. It is one of the tastiest chutneys. It is very versatile and can be served with almost any appetizer or meal. Makes 3/4th cup.

First grate the coconut and keep aside. Be careful while grating as the coconut tends to slip. Use a fine grater. Or use the ready made coconut. Peel the garlic cloves and mix them in the grated coconut. Then roast the coriander seeds lightly and add to it. Now add the red chili powder and salt to it. Then grind the above mixture in a mixer in spurts. Do mot over mix as you do not want a fine mixture but a coarse one.

Put all ingredients in a small blender. Blend till smooth. Add very little water as required. Use on buttered or non-buttered bread for sandwiches