Chutney 102 with Maneet Chauhan

From the creator

Try out Maneet’s cooked chutneys — tamarind and panch puran! Get the recipes 👇 Tamarind Chutney Recipe courtesy of Maneet Chauhan Level: Easy Total: 20 min Active: 15 min Yield: about 1 1/4 cups 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 large skillet over medium-low heat. Add the oil, cumin, coriander, fennel and red chile powder and cook until toasted and fragrant, about 2 minutes. Add the jaggery, tamarind, dates, raisins, fresh ginger and 2 cups water. Bring to a boil, reduce to a simmer and cook until the mixture is thick enough to coat the back of spoon, 8 to 10 minutes. Remove from the heat. Stir in the chaat masala, ground ginger, kala namak and salt to taste. Transfer to a blender and blend until smooth. Panch Puran Chutney Recipe courtesy of Maneet Chauhan Level: Easy Total: 35 min Active: 15 min Yield: 1 1/2 to 2 cups Ingredients 1 tablespoon vegetable oil 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

Published 2026-09-29 · Watch on YouTube ↗
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