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  • Hi.

  • Welcome to show me the curry dot com.

  • I'm Hittle, I'ma Neuza.

  • And today we're gonna show you how to make another very simple and yet yummy chummy s.

  • So you can either call it cilantro, garlic chutney, coriander, garlic, chutney, onion, garlic, chutney.

  • Daniella Singer Me.

  • I got the point.

  • Yeah, basically, the main ingredients are Daniel, which is a green coriander and garlic.

  • There you go.

  • So again, this is a really simple recipe and really to taste, So we're just gonna show you what all goes in there, and you can just, you know, give you a little ballpark and even just according to your taste.

  • So we've washed a bunch off cilantro are, then?

  • Yeah, and the best thing to do is, you know, just go through it, make sure you get a fresh bunch and just pick out all the stuff that's brown.

  • You know what?

  • Use any kind of leaves that are going bad.

  • So you're just going to go through your bunch and, uh, just pick out all the stuff that you don't want?

  • We're gonna keep the stance you're gonna use the stands because this is a really fresh back just gonna rough chop it and we're gonna use our grinder.

  • You want to use a grinder blender?

  • That's a really good one because you want a nice smooth paste and we're gonna add some garlic.

  • Be choosing to use about five of them the rogue, rogue Alex.

  • So they tend to be a little strong, but again, it's to your taste.

  • If you want to scale down or you want to scale up or entirely up to you and I'm gonna add some green chilies again to taste and a little bit of salt.

  • Now this looks like a lot, but when it grinds, it's gonna go down a lot.

  • So be careful on the salt right now.

  • We cannot always add it in later and raising jar tamarin now, depending on which brand of tomorrow you get, it's gonna be really sour.

  • It's gonna be less our If you get your own tamarin, soak it and get the pulp out.

  • That's gonna be a different level of sour nous.

  • So again, it's to tase depending on what Tamerlan you have just accordingly added in and then taste it.

  • If you need more, you can always add more and just a little bit of sugar just to balance out that tortoise.

  • Now, this is a job anywhere.

  • You really do not need to use any water.

  • So we're gonna try and try and do that and are grinders OK about that?

  • But if your grinder does not grind without a little bit of help with water, you know, go ahead and just add as little responsible just to get the grind going.

  • And to make it into smooth based, you're gonna need to keep pushing it down every once in a while to help it'll.

  • So we switched over to ah, different grinder because his grinder grinds really well without water.

  • And look at it.

  • It's beautifully ground looks really good at this point.

  • Actually.

  • Been doing a little taste test to make sure everything is everything is okay.

  • We have to add a little more song, get anymore Tamarind tamarind base to it.

  • And it's fantastic now and last before the last grain were gonna just add a just about a teaspoon off oil so that the green those lander retains its green color.

  • We're gonna just planned it one more time just so that everything incorporates again and It's right.

  • Hey, the beautiful green color.

  • Now this chutney is great toe, keep in the fridge.

  • It'll stay fresh for about a week or two in the fridge.

  • But if you want to freeze it, it's, you know, on also might yet to make a big batch.

  • When you're still on trolls on sale or you have some chilies on sale, make a big batch and put it in ice cube trays and freeze it for a couple hours and pop them out and then put it in a Ziploc bag.

  • That way, when you need check me, you can get as much or as little as you need at that time.

  • So do your rescue all the time.

  • Case that we're gonna give it a little trying.

  • You were brave because we're eating this all by itself.

  • Mmm.

  • Yeah, it's got the right amount of garlic, the right amount of tartness.

  • Yes, and I really like the tamarin tartness.

  • It's a little different than your normal lemon juice remind you.

  • So usually using these chimneys.

  • Yeah, I mean, looks the same, but it's got a totally different manual labor, so it's really good again.

  • I know you keep mentioning on toast are in sandwiches.

  • Really great people.

  • So enjoy our then you and, uh, listen, Jack me a new name.

  • Yeah, And join us again.

  • Another episode of Show Me the curry dot com heading a pinch of spice tear life.

Hi.

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