Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste. You might have to stop and stir the ingredients couple of times.
Chutney is ready. Enjoy right away or freeze for later.
Tamarind:If using tamarind, soak in ¼ cup hot water for 10 minutes. Run it through a sieve to filter out the juice. Water: Use water sparingly, as you don't want the chutney to be watery. Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. Variations:
Yogurt - In restaurants, mostly you always see the yogurt version of this chutney. It reduces the spiciness and adds a refreshing touch to the chutney. I would suggest to add ⅓ cup yogurt to this recipe.
Grated Coconut or Roasted Peanuts- This adds a thick texture to the chutney. If you want to use the chutney to make sandwiches, coconut is a great addition. Add ⅓ cup of either to this recipe.
Onion - In North India, it is common to add a little onion to the chutney. In this quantity, I would add ¼ cup of chopped onion.
Storing: Store in refrigerator up to 4 days in an air tight container. You can also store in small containers or ice cube trays in the freezer. Defrost one at a time in the refrigerator and enjoy.