Edmame Chutney

During our last library visit, I chanced upon "Biggest Loser Family cookbook". The recipe that attracted me the most was "Edmamus - Edmame Hummus". The accompanying picture reminded me of Indian chutney. So I wasted no time creating this Edmamus in its Indian avatar!


Edmame Chutney
Recipe inspired by "Edmamus" - Biggest Loser Family Cookbook

Ingredients

• 2 cups frozen edmame/fresh soybeans, shelled, steamed, cooled completely,
• 3-4 green chilies (more or less per taste)
• salt to taste
• 1/4 tsp sugar
• 1/4 cup cilantro/coriander leaves
• 1 1/2" ginger, peeled & chopped
• 2-3 cloves garlic, peeled
• 1/2 lemon, freshly squeezed
  

Tempering

• 1 tsp sesame oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1 sprig curry leaves, torn
  

Method
1. Thaw the frozen edmame completely so there is no ice particle. Steam them per instructions. Drain.
2. Grind with all the ingredients adding 1/4 cup water. Pour in a bowl.
3. Heat oil in a small saucepan. Add the tempering ingredients. As they sizzle, drizzle the oil over the chutney. Mix well.
4. Serve with idli or dosas.


Note -
1. Store the leftovers in the refrigerator. Use within 2 days.