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.