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Serve this chutney with our South Asian Fish.

Martha Stewart Living, March 1996

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Yield:
Makes 1 cup
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Ingredients

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Directions

Instructions Checklist
  • In a small skillet over medium-low heat, toast cumin seeds, tossing often, until very fragrant, about 3 minutes. Remove from pan, let cool, and grind in a spice grinder.

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  • Transfer cumin to a bowl, add remaining ingredients, and toss well to combine

Cook's Notes

This chutney can be made hotter or milder according to your preference; just adjust the amount of minced chiles.

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