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

MUST TRY - Two Chutneys, One Video: Coriander Mint & Tamarind

Food with Chetna

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Ingredients

Coriander Mint Chutney (per small batch)

• 50 g coriander (stems kept)
• 20 g mint leaves (only leaves, no stalks)
• 4 green chilies (adjust heat by quantity; heads removed)
• 1 tsp salt (adjust if doubling)
• 1 tsp sugar (golden caster sugar used)
• Small piece of ginger, peeled and roughly chopped
• Juice of 1 lime or lemon (2 limes used when doubling)
• 2 tbsp natural yogurt (optional; add after freezing if storing)

Tamarind Date Chutney (per recipe)

• 100 g tamarind pulp (softened and broken up)
• 100 g jaggery (equal weight to tamarind, chopped into small pieces)
• 5 dates (preferably Majul dates; chopped; hard dates used as substitution)
• 300 mL water
• ½ tsp salt (adjust if doubling)
• ¼ tsp chili powder
• 1 tsp ground cumin
• ¼ tsp ground ginger

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Equipment and Preparation

• Blender (for coriander mint chutney)
• Saucepan (for tamarind chutney)
• Fine sieve (for straining tamarind chutney)
• Spoon (for pressing pulp through sieve)
• Storage jars or small containers (for refrigeration/freezing)

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Method

Coriander Mint Chutney

1. Remove stalks from mint leaves; keep coriander stems.
2. Roughly chop herbs and wash thoroughly to remove mud.
3. Add coriander, mint, green chilies (heads removed), salt, sugar, ginger, and lime juice to blender.
4. Blitz until smooth; add a tablespoon of water only if needed to maintain thick consistency.
5. Add natural yogurt and blend briefly again (optional; omit if freezing).
6. Store in fridge for 3-4 days or freeze in small portions for longer storage.

Chef Tips: - Washing herbs well is crucial to remove dirt. - Green chilies provide heat; no chili powder is added. - Yogurt adds creaminess but should be added after thawing if freezing. - Adjust salt and sourness to taste; sourness is key. - Variations include adding garlic, mango, or peanuts for different flavors.

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Tamarind Date Chutney

1. Break tamarind pulp into pieces; chop jaggery into small chunks.
2. Roughly chop dates (Majul preferred; hard dates acceptable).
3. Combine tamarind, jaggery, dates, and water in a saucepan.
4. Simmer until tamarind and dates soften (longer if using hard dates).
5. Pass the cooked mixture through a fine sieve, pressing with a spoon to extract pulp and flavor.
6. Discard solids left in sieve.
7. Return strained chutney to the pan.
8. Add salt, chili powder, ground cumin, and ground ginger.
9. Heat through for 2 minutes to combine flavors.
10. Cool and store in jars in the fridge; lasts 3-4 months.

Chef Tips: - Sieving is labor-intensive but essential for thick, flavorful chutney. - Using equal weights of tamarind and jaggery balances sourness and sweetness. - The chutney thickens due to pulp extraction. - Store in fridge; do not leave out at room temperature. - Suitable for large batch preparation.

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Serving Suggestions

Both chutneys complement snacks like pakoras or can be used in chaats.

• Coriander Mint Chutney: Fresh and vibrant
• Tamarind Chutney: Sweet, sour, and mildly spicy

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Variations Mentioned

• Coriander mint chutney can include garlic, mango, peanuts, or just ginger.
• Tamarind chutney recipes vary across Chetna’s books (Indian Feast and Chaat and Chutney).

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Additional Notes

• Coriander mint chutney can be frozen; add yogurt after thawing.
• Tamarind chutney is typically refrigerated and lasts months.
• Both chutneys elevate Indian meals and snacks significantly.

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Source: Food with Chetna Recipes also available in Chetna’s book Indian Feast.