MUST TRY – Two Chutneys, One Video: Coriander Mint & Tamarind | Food with Chetna

Elevate your culinary skills with our all-in-one chutney recipe video! 🌿

Join me on a culinary journey with our all-in-one chutney recipe video! 🍴

In this comprehensive guide, I’ll personally walk you through the preparation of two outstanding chutneys: the refreshing Coriander and Mint Chutney, and the rich, tangy Tamarind Chutney. Whether you’re a newbie or an experienced chef, this video has something for everyone.

I’ll show you how to master these flavorful condiments step by step and transform your meals into taste sensations. Watch now to add a burst of flavor to your dishes with just one video! 🌶️🍴 #chutney #Condiments
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Chef Chetna Makan is a winner of the ‘Christmas Bake Off 2016’ and a former contestant on the Great British Bake Off in 2014.

She has authored 7 cookbooks, including ‘The Cardamom Trail,’ ‘Chai, Chaat & Chutney,’ ‘Chetna’s Healthy Indian,’ and ‘Chetna’s Healthy Indian Vegetarian.’

Cookbooks are available for purchase in stores and online.

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Thank you for watching.

hey and welcome back I am sharing two of
the most delicious and most important in
my opinion everyone will have different
choices two most delicious Chutney
recipes I love Chutney and I’ve got
Chutney chapter in every single book of
mine because I think Chutney just take
the meal to the next level you can make
the most delicious starters or snacks
but if you serve it with a Chutney that
can just make it dance and sing so
that’s why I thought I will do not one
but two delicious Chutney recipes so one
of them is my absolute favorite I cannot
do without coriander and mint Chutney
it’s hery it’s fresh it’s ready in
seconds not even minutes and you can
store it in the fridge for 3 to 4 days
but you can um store it in small boxes
freeze it and then just take it out on
the day you need to use it that’s only
one of the few things I freeze is
coriander Min Chutney second Chutney is
a spicy sour Lively Tamarind and date
chutney me and this one is great because
you can make big batches which is what
I’m going to do and that’s how I cook it
and then I’m going to let it cool down
store it in jars in the fridge and they
will last for a good 3 to 4 months
sometimes 6 months and that’s the two
chutneys I cannot do without you need
them to make any kind of chart you can
serve them with any kind of snacks or a
meal so let’s get cooking don’t forget
to hit the Bell button and subscribe and
if you want written recipes both these
chuty can be found in Cha’s Indian face
right let’s get cooking so if you are
making just one portion like a small
bowl that would feed a family then I
would use 50 g of coriander and half of
that of mint and that’s what the recipe
in the book suggests but because I’m
making double I’m just using double so I
just thought I’ll instead of giving you
big quantities I’ll give you the exact
quantities that are mentioned in the
book so 50 g of coriander and 20 G of
just mint leaves with mint leaves Le we
always take the stalks off it’s really
quite hard and bitter and in coriander
we keep the stems so I have recently
cooked with some people who don’t
actually wash their herbs which I don’t
like the idea of because they really are
so muddy and you when you wash them
you’ll see that you’ll find a lot of mud
comes out so I am going to roughly chop
it and give it a quick wash just trying
to get rid of some of the kind of really
Darkly leaves it’s not like it’s going
to ruin the Chutney if I use them but
while I can see them I can get rid of
them and just put transfer everything
like all the washed coriander to a
blender just going to do one more
Bunch next upop is mint and like I said
we only use the leaves of the mint so I
am going to to just pluck the leaves and
again give it quick
[Music]
rinse now we need to add some heat so
the original recipe uses four of these
green chilies but because I’ve increased
the volume I’m using so many so you just
cut off the head and then add it to the
Chutney and this is going to give a
lovely Heat heat because we don’t add
chili powder to the Chutney so this
gives perfect amount of heat that we
need for this
Chutney now we add a teaspoon of salt as
for the recipe but because it’s doubled
I’m just adding a bit more and also one
teaspoon of sugar of your choice I have
golden Castor right now so I’m just
adding that and now for a little bit of
dep so I’m going to just peel and
roughly chop and add some piece a piece
of ginger
that all that’s left to do is add the
sourness to this and we need juice of
one lime or lemon in my case I’m adding
to and all that’s left to do is Blitz it
up if you need just add one tbspoon of
water not much because we want a nice
thick
chutney so I haven’t added any extra
water but I think this is going to be
fine I’ll just give a few seconds just
going to actually get
[Applause]
this once we’ve got a smooth YY of the
Chutney I’m now going to add the last
ingredient and the last ingredient is
just a couple of tablespoons of natural
yogurt obviously I’m going to double the
quantity for my portion but just need a
couple of tablespoons of
this and I’m just going to Blitz it one
last
[Music]
[Applause]
time if you’re freezing this I wouldn’t
add the yogurt just yet I will just
Blitz and freeze it and then add the
yogurt when I’m serving it but I’ve got
a big Supper Club coming up in 2 days so
I am um preparing uh this chutney for
that so that’s why I’ve added the yogurt
and it’s very different to the other
coriander chutneys I’ve made I’ve made
some with garlic some with mango some
with nothing just Ginger um coriander
and mint and some with peanuts and all
of them have a different taste because
of the ingredients like I said
and smells so
good and that is how you should feel
when you taste
it it’s got so much sourness you can’t
have less saltiness so don’t worry about
the cono salt it is needed the chilies
are really hot but that’s what makes it
a lovely Chutney so good now I’m going
to transfer it to a
[Music]
bowl
and that is the coriander yogurt Chutney
from chetna’s Indian face that looks and
smells absolutely incredible and I’ve
got lots more ready for my subp
beautiful moving on to uh I’ve just made
some pakas moving on to the Tamarind and
date Chutney just just like coriander
Chutney I’ve got a few variations of
Tamarind Chutney as well there is
obviously in Cha’s Indian Feast there is
also one variation in chai chat and
Chutney which is my street food book so
I am going to be using this um Tamarind
kind of uh pulp it’s called and that is
what you need for a Tamarind Chutney um
that so it’s kind of dried out slightly
dried out amaron and that’s what you
cook down and get all the flavor out out
and that goes into the Chutney so I’m
going to be using 100 G of this like I
said I’m doubling the quantities but the
recipe calls for 100 G of
Tamarind pulp so you just break it up a
little
bit so you take 100 G of Tamarind and
whatever The Tamarind quantity take the
same amount of good which is jaggery so
um you kind of Buy jaggery in Block
blocks like these you can buy smaller
blocks bigger blocks and now I’m just
going to chop it up into smaller pieces
and add 100 G of jaggery so it has like
kind of same amount of sour and
sweetness to it so it’ll taste amazing
you just chop it into it’s quite soft it
should be soft it shouldn’t be rock hard
um that is a good jaggery so I’m just
going to add 100 G to the pan so in goes
the same amount of jaggery or good good
is the Hindi word for it and next we
need to add dates we need majul dates
but I couldn’t find any today so I’m
just using like really hard dates
actually I just prefer those ones so
much better but you know I’m just going
to roughly chop this and we need five
dates for this and that kind of makes
the Chutney nice and gloopy and thick uh
because otherwise it’ll all be very
watery so just cut it into smaller
pieces obviously if they were mul dates
they would just kind of melt through I’m
so annoy I didn’t find those today and I
had to make the Chutney today so I had
to get the only dates they had in the
shops which are like rocks hard never
mind it’ll just help them cook
quicker and the last thing to go in is
300 mL of water and then I’m going to
put it on the
hob like I predicted because of the the
kind of really hard dates it has taken
longer to cook I just want to show you
how The Tamarind has kind of you know
really softened up and it’s left all the
seeds so all these little things you can
see are a lot of them are seeds I’ll
show you
[Music]
actually now I will not find one so yeah
where you can see the Tamarind pulp has
softened up and so has the dates so now
I’m I’m going to pass this through a
save all that needs to happen is I’m
just going to
pass this through oh God all my
sparkling clean kitchen and you have to
make sure that you get all the extra
little pulp out so you can’t just pass
it through a save because it’ll be very
liquidy otherwise what you want is a
little bit of the pulp from all of this
so this is going to take a little bit of
time so be patient I’m going to use a
spoon at this stage because that it’s
too hot for for me to use my hands
otherwise I would so you just press it
and then keep doing this for a few
minutes all of this pulp is going to
come out of the sa if you don’t do this
you will lose all that and that’s where
all the flavor is so I’m sorry but just
be patient which is why I make it in big
batches because I don’t want to be doing
this every few
days just look at how much pulp has come
out of there and that is where all the
flavor is and so little left here and it
only took me a minute minute
extra I’m just showing you this because
I just want to show you how soft The
Tamarind has become how soft the dates
have become and that’s how they’ve
become so mishy and that’s how you’re
going to get that lovely texture I’ll
show you the other side so obviously
this is just a little bit of the Chutney
I still have to save all of that so if
you get this
out
oo and that is what I am after the best
bit that makes the Chutney what it
[Music]
is I’ll repeat the same with this lot
and the next lot so I have God this is
labor in sensive work done all the lot
of kind kind of Chutney sied it all
through got all the lovely stuff out and
this is what I am left with which I can
get rid of and this is going to go back
on the hob for 1 minute because I’m
going to add a couple of lovely things
to this so now we are at this stage I’ve
put it back on the hob and I am just
going to put the finishing touches to
this so now this is like a good worth
you know 3 4 months this will last me
but obviously I need it for my supper
club so in the recipe for the quantities
I’ve told you you would add qu teaspoon
of salt to this obviously I’ll add more
because I’m making more um then you’ll
add 1/4 teaspoon of chili as well more
and then Brown cumin another qu tpoon of
ground cumin goes in and I also like to
add some lovely ground ginger that adds
beautiful flavor so 1/4 teaspoon of
ground ginger and then just let it kind
of heat through that’s what I’m looking
for the word just let it heat through
and then let it just cook for not long
just 2 minutes till everything’s like
come together and
combined and then once it’s cooled down
you can store it in jars in the fridge
this has to be stored in the fridge so
don’t leave it outside so this thickness
in the Chutney only comes because I’ve
taken everything out from the safe I
started making Chutney when it was still
light outside and it’s gone Pitch Black
that’s because I had so much going on I
also made some pakoras to go with the
Chutney because I was making fresh
Chutney I had to make some pakoras it’s
that kind of weather now but yeah just
store them in the fridge this will last
you like I said good 3 to 4 months and
the green Chutney lasts you 3 to 4 days
and that is something you can freeze as
well I’m sure you can freeze this too
but I’ve never Frozen because it lasts
in the fridge for so long I’ve never
thought of freezing it so let’s just
taste it
m
oh it’s perfect it’s sour it’s not very
spicy at all it’s got sweetness it’s
just amazing if you haven’t tried
homemade Tamarind Chutney then please do
you’ll also find lots of my chart
recipes where I’m using this Tamarind
Chutney so now you have the recipe that
you can use I hope you will try both
Tamarind and coriander Chutney and you
can use it in a lot of different uh
recipes let me know your thoughts in the
comments and I’ll see you when soon
don’t forget to
[Music]
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