Add salt. Close the lid and cook for 2 mins. Open lid and cook till all water evaporates. Let it cool.
Prepare to grind.
Grind coriander seeds first in grinder. Because they need be pulsed till fine powder. For this reason I keep ground coriander seed powder all the time.
Then add pistachios and grind.
Make sure there is no water left before grinding vegetables. Now add remaining ingredients including salt. Squeeze tamarind for pulp, add to this.
Grind to paste. Mix with spatula if needed.
Remove from grinder.
Prepare tadka
In a small pan, heat your choice of 2 tbsp oil. Add mustard seeds, when they splatter, add cumin.
Add urad dal, curry leaves and turmeric till they splatter.
Pour this tampering over chutney and mix.
Garnish with fresh coriander.
Serve with quinoa or brown rice.
Nutrition Information
Serving size: 6
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/ridge-guard-brussel-sprouts-mint-and-pistachio-chutney/