Basic Cilantro Chutney

This chutney is a must with dosas but also pairs well with anything from a bowl of chili to a quesadilla or grilled cheese sandwich. I like mine spicy, but if you don't, adjust the chile accordingly. Nontraditionalists may choose to skip the final step of popping spices in hot oil, but not if you are serving to anyone Indian. 

If you prefer a thicker consistency, add 3/4 cup of fresh coconut in with the green chiles (Trader Joe's sells good quality frozen coconut chunks). 

This chutney is also very good with mint leaves substituted for half the cilantro, but you will not get as bright a green color. 


4 bunches cilantro, hard stems removed, to make 3 cups leaves
3 serrano chiles (or to taste), stemmed and cut into chunks
1" fresh ginger, peeled
1/2 tsp cumin powder
1 tsp salt (or to taste)
1 tsp tamarind paste (or, for brighter color, 1 1/2 Tbsp lime juice)
2 Tbsp water, or the minimum amount necessary
1 tsp coconut oil
1/2 tsp black mustard seeds
1/4 tsp cumin seeds
1 dried red chile
a few curry leaves
pinch asafetida powder

In the work bowl of a small blender, place cilantro leaves, green chile pieces, grated ginger, cumin and salt. Blend until coarsely chopped. Add tamarind or lime juice and a little water. Blend until smooth.

Taste and adjust seasonings, observing the "tripod rule" of balancing spice, salt and sourness. (A too-spicy chutney needs more lime juice or salt, a too-salty chutney needs more sourness, and so on.)

In a small skillet, heat coconut oil over high heat until shimmering. Add mustard seeds; immediately cover and cook until popping subsides. Add cumin and red chile. When beginning to brown, add asafetida and curry leaves. When crackling subsides, remove from heat. Using a spatula, scrape spices onto top of chutney, being sure to include all the flavorful oil. This is to be presented at the table unstirred, then stirred in upon serving.

Makes 2 cups. Refrigerate any leftovers. 

Everyday Stir-Fry Sauce

This great all-around stir-fry sauce is tasty on noodles, vegetables and proteins alike.

4 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 tsp cornstarch
1 tsp roasted sesame oil
1/2 c broth of your choice
2 Tbsp Sucanat (or brown sugar)
2 tsp fish sauce
1 Tbsp minced ginger
1 Tbsp minced garlic
1 tsp Sriracha

Combine all ingredients. Pour onto a finished stir-fry and cook briefly, stirring, until it thickens onto the ingredients. 

Roasted Tomatillo Salsa

This salsa is very easy to make, and puts anything from a jar to shame. My 10-year-old was eating it with a spoon!

1 1/2 lbs tomatillos, husked and washed
2 poblano chiles, cut in half, seeded
2 serrano chiles, cut in half, seeded
Juice of 1 lime
1/2 tsp each cumin and salt
1/4 c white onion, minced
a few sprigs cilantro, stemmed, finely chopped

Broil tomatillos and chiles on a rimmed baking sheet until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cover side of sheet with chiles with a kitchen towel; let cool. Remove and discard blackened skins from chiles. Transfer remainder to a food processor, including juice on baking sheet. Process to a coarse puree. Scoop into a serving dish. Stir in onions and cilantro. Season to taste with cumin, salt and lime juice.

Simple Chocolate Syrup

From "Baked Elements." Makes a syrup, not a sauce. Good in milkshakes or other places that require a thin, straightforward syrup whose wallop is undiluted by dairy. Use a LARGE pan; mixture bubbles up considerably when cooking.

1/4 c dark unsweetened cocoa powder
1/2 c water
1 c sugar
1/4 tsp salt

In large saucepan over medium heat, whisk together cocoa and water until dissolved. Whisk in sugar; increase heat to medium-high. Boil for 3 minutes, then reduce heat to low and simmer another 1-2 minutes. Remove from heat; stir in salt. Let cool to room temperature. Can be stored in refrigerator, tightly covered, for up to 3 weeks. Warm gently to use as topping or use directly from refrigerator as a milkshake mix-in.