Coriander Chutney
Toss the following into a cuisinart / blender, and grind it coarsely (ok, what I mean by that is - don't let 'er rip for hours, and end up with a fine paste - you want some texture in the final product!) 1 bunch cilantro (rip off the bottom 3 inches of the stems. You don't have to, they have plenty of flavor/fibre) 1/2" grated ginger 1 serrano pepper 3 tbsp roasted split chickpeas (•) 1 tbsp peanuts (optional. I like the flavor) 1/4 cup fresh coconut, grated (••) Juice of 1 lemon 1 tbsp tamarind paste salt to taste (probably 1/2 tsp, but it depends on how salty you like stuff...) This is your base chutney In a small sauce-pan (or ladle, or some such), make voggarne (think "tempered spices that you add to the chutney for crunch and flavor) 1 tsp mustard seeds 1 tbsp olive oil and heat on high till the seeds just start crackling. Then, add 1 tsp roasted split chickpeas and continue on the heat till it starts browning (arou