Coriander Chutney
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
1 large bunch coriander leaves, finely chopped
5 garlic cloves
1 tamarind, gooseberry-size
6 dried red chiles
2 tsp sugar (optional)
salt to taste
3 tsp oil
1/2 tsp mustard seeds
Instructions:
Wash coriander leaves and chop finely. In a large pan, add the coriander leaves and saute until mashed completely. Allow to cool.
Soak tamarind in 1/4 cup hot water.
Grind coriander leaves, garlic, chiles, soaked tamarind, sugar, and a little bit of salt to a fine, thick paste. Use only a small amount of water if necessary to acquire paste-like consistency.
Heat oil in pan. Add muster seeds and allow them to splutter. Add coriander paste and stir-fry it. Continue stir-frying until the paste turns olive-green. Chutney is ready to be used.
From http://umaskitchenexperiments.blogspot.in