Empty My Fridge
Chutney 102 with Maneet Chauhan
Ingredients
- Vegetable oil2 tbsp
- Cumin1 ½ tsp
- Coriander seed1 tsp
- Fennel seed1 ½ tsp
- Kashmiri red chile powder1 ½ tsp
- Brown sugar2 cups
- Tamarind · paste1 cup
- Date¼ cups
- Raisin¼ cups
- Ginger · chopped, ground2 tsp
- Chaat masala1 tsp
- Black salt½ tsp
- Salt
- Fenugreek seed½ tsp
- Black mustard seed½ tsp
- Onion seed½ tsp
- Tomato · chopped2 lb
- Vinegar½ cups
- Tomato paste1 tbsp
Instructions
- Heat a large skillet over medium-low heat. Add the oil, cumin, coriander, fennel and red chile powder and toast until fragrant, about 2 minutes.
- Add the jaggery, tamarind, dates, raisins, fresh ginger and 2 cups water. Bring to a boil, then lower to a simmer and cook until thick enough to coat the back of a spoon, 8 to 10 minutes.
- Take off the heat. Stir in the chaat masala, ground ginger, kala namak and salt to taste.
- Transfer to a blender and blend until smooth.
Summarized from Food Network's video. Watch it for the details.
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TomatoGingerBrown sugarTomato pasteRaisinTamarindDate
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