Coriander Dip
- 1 cup finely chopped fresh coriander leaves
- ¾ th cup freshly grated coconut or dried unsweetened coconut
- 3 hot green chilies (or as desired for hotness)
- 2 teaspoons cumin seeds (dry roasted)
- 2 teaspoons sugar
- Juice of 3/4 lime
- Salt to Taste
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.
Tamarind Dip
- 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
Blend all the chutney ingredients in a blender at medium high speed until smooth. 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.
