Chutney 102 with Maneet Chauhan

Experiment with Maneet's prepared chutneys– tamarind and panch puran!

Get the recipes.

Tamarind Chutney.
Dish thanks to Maneet Chauhan.
Level: Easy.
Total: 20 minutes.
Active: 15 min.
Yield: about 1 1/4 cups.

Active ingredients.

1 tablespoon vegetable oil.
1 teaspoon cumin seeds.
1 teaspoon coriander seeds.
1 teaspoon fennel seeds.
1 teaspoon Kashmiri red chile powder.
1 cup jaggery or dark brown sugar.
1 cup tamarind paste.
1/4 cup seedless dates.
1/4 cup raisins.
1 teaspoon chopped fresh ginger.
1 teaspoon chaat masala.
1 teaspoon ground ginger.
1/2 teaspoon kala namak (black salt).
Kosher salt.

Directions.

Heat a big frying pan over medium-low heat. Add the oil, cumin, coriander, fennel and red chile powder and cook till toasted and aromatic, about 2 minutes. Include the jaggery, tamarind, dates, raisins, fresh ginger and 2 cups water. Bring to a boil, decrease to a simmer and cook until the mixture is thick enough to coat the back of spoon, 8 to 10 minutes. Get rid of from the heat.

Stir in the chaat masala, ground ginger, kala namak and salt to taste. Transfer to a blender and blend till smooth.

Panch Puran Chutney.
Recipe thanks to Maneet Chauhan.
Level: Easy.
Total: 35 min.
Active: 15 minutes.
Yield: 1 1/2 to 2 cups.

Ingredients.

1 tablespoon grease.
1/2 teaspoon cumin seeds.
1/2 teaspoon fennel seeds.
1/2 teaspoon fenugreek seeds.
1/2 teaspoon black mustard seeds.
1/2 teaspoon onion seeds (kilonji).
2 pounds tomatoes, chopped.
1 cup packed brown sugar.
1/2 cup distilled white vinegar.
1 tablespoon tomato paste.
1/2 teaspoon Kashmiri red chile powder.
Kosher salt.

Directions.
Heat the oil in a large high-sided frying pan over medium-low heat. Add the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and onion seeds and when they begin to crackle, include the tomatoes. Stir in the brown sugar, vinegar, tomato paste, chile powder and salt to taste, bring to a simmer and cook, stirring occasionally, until the mix is lowered by half, 20 to 25 minutes.

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