We are excited to share this secret Herb Chutney recipe that comes to us courtesy of the Dabba Food Truck in the North Bay and Napa, CA!
200 grams (13 tablespoons) fresh cilantro
15 grams (1 tablespoon) fresh mint
450 grams (2 cups) diced fresh tomatoes
25 grams (1 1/2 tablespoon) fresh garlic
80 grams (5 1/2 tablespoons) fresh jalapeño pepper
30 grams (3 tablespoons) tamarind pulp
8 grams (1/2 tablespoon) fresh habanero pepper
100 grams (6 tablespoons) diced onion
Wash all perishable ingredients in cold water, except the herbs. Peel the garlic and dice the tomatoes, jalapeños and habaneros. Make sure to wear gloves as the jalapeños and habaneros can irritate your skin. Dicing the ingredients will allow them to blend easier. Pick, scale, and wash all of the herbs. Place all ingredients into a blender or a food processor and purée until smooth. Enjoy right away, or refrigerate for up to one week.
This sauce goes wonderfully with sautéed vegetables, grilled meats, and can even add a great kick to a steamed or poached fish. Enjoy!
-Recipe By Chef Walter Abrams
Notes : Tamarind pulp can be found in most Indian and Latin American food markets. If you do not like your sauces to spicy you can reduce the amount of habanero or omit them completely.