Hi.

Welcome to show me the curry dot com I'm hip, I'm a ninja, and today we're gonna show you.

Sorry about that, Chuck.

Me Hence, who's look at that?

Beautiful.

Yeah, it's again, Um, when the time closing an end of season and many santa and, you know, it's it's better it doesn't get out of hand.

So we're just gonna make chutney right now so we can use it and enjoy it before the leaves.

Wilton, there's nothing left.

Right?

And a lot of these Cuddy, but the plants, you know, they grow out of hands.

So the more you prune them, they kind of have a thicker foliage at the bottom.

And they don't shoot up like little right.

And because, you know, when the time you're dragging them in summertime, you dragged him out.

It's almost like having a baby.

Yeah.

Look at this.

These are still really beautiful.

So what we're gonna do is we're gonna remove the leaves, take each stem and pull it like that.

Yeah, I could take all the leaves out one by one.

So we got two cups of Carpathia and one barren sim.

So the next step on this father's shop.

Me, I have a tablespoon of oil hitting up in, uh, man and I took the money but then washed him out really well.

And what I did was put it in a kitchen towel, a clean kitchen towel and just dabbed it like this so that all the water spots go away cause we don't want to pop out at us when we put it in the hot oil.

So once the oil is hot, I'm going to add half a teaspoon of mustard seeds allowed them to pop in a dry red chili 18 teaspoon off.

After Farida he and lower the heat and out in the capital, just allow it to cook a little bit.

Once all the Carpathia is coated with the oil, even increase the heat just a little bit and you gonna add green chilies to face, be adding about three Serranos and even add half couple shredded coconut mix has been cooking for five minutes.

It looks perfect.

We're gonna turn off the stove and transfer it into a ball and allow it to cool down just a little bit circuit.

But that, and chilies and everything is nicely cooked.

So we're gonna grind all these things now.

So have a little food grinder, like a mixi spice grinder.

And if your spice grinder is not big enough like ours is not, you can go ahead and start it off.

And once it reduces, then you can add the rest in.

So to this, we're gonna add two tablespoons of tamarind paste again.

This is really to taste.

You know, some people like it very tard some people don't.

And of course, it's going to matter on what kind of tamarin you use Ours is that really light one.

So it's not as sour as some of the really concentrated, really dark ones that are, and we're gonna just mix it and we'll have the balance in.

He also gonna add a little bit of salt in right now, and I have about 1/2 a tablespoon of jaggery.

Just integrate it easier to grind this way.

You know what that is, and if you need to, you can always add it in a tablespoon or two of water, depending on how much you need to help you grind.

So with a little bit off, more water help and little additional tamarind for artists.

This is what it looks like.

Looks beautiful.

You can have it with it.

Leads those Osborn, eh?

All right.

It's very versatile.

And even I would imagine it would taste good on a piece of toast.

It's so you know, yummy.

Spreadable.

So it's a good flavour.

Yeah, on on bread as well.

So enjoy this delicious Scottie put that.

Let me enjoy this again on another episode of Show Me the curry dot com adding a pinch of spice to your life.