Marinades & Chutneys Bundle Recipe

Prepare herbs

Rinse the mint and cilantro thoroughly. Shake off excess water and roughly chop stems if large so they blend smoothly.

In a blender or food processor, combine mint leaves, cilantro, green chili, lime juice, yogurt, sugar, salt and cumin powder.

Add 1–2 tablespoons of water to help the blades move. Blend on high until smooth, stopping to scrape down sides once or twice. Adjust texture with up to 2 more tablespoons of water for a pourable consistency.

Taste and adjust: add up to 1/2 teaspoon more salt, a squeeze more lime for brightness, or a pinch more sugar if too sharp. Chill for at least 15 minutes to let flavors meld before serving.

Store in an airtight container in the refrigerator for up to 4–5 days or freeze in ice cube trays for longer storage.

Place the chopped dates, tamarind paste, brown sugar, ground cumin, ground ginger, red chili flakes (if using) and 1/2 cup water into a small saucepan.

Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar and soften the dates, about 6–8 minutes. If the mixture thickens too quickly, add an extra tablespoon or two of water.

Once dates are soft and mixture is glossy, remove from heat and let cool slightly (3–5 minutes). Transfer to a blender or use an immersion blender to purée until smooth. Add 1/4 tsp salt, taste, and adjust sugar or tamarind to balance sweet-tart flavor.

If the chutney is too thick, stir in up to 1–2 tablespoons water to reach the desired pourable sauce consistency. Cool completely before transferring to a jar.

Refrigerate up to 2 weeks. This chutney also freezes well in small portions.

In a bowl, whisk together yogurt, lemon juice, ground turmeric, ground cumin, ground coriander, minced garlic, salt, black pepper and olive oil until smooth and uniform.

If marinating chicken: pat 1–1.5 lbs (450–700 g) chicken pieces dry, place in a resealable bag or shallow dish and coat evenly with marinade. Massage marinade into meat, ensuring all surfaces are covered. Marinate refrigerated for at least 2 hours and up to 12 hours for best flavor.

If marinating vegetables or paneer: toss 1 lb (450 g) of vegetables or paneer cubes with the marinade and let sit 30–60 minutes before cooking.

Remove from fridge 20 minutes before cooking to come toward room temperature. Grill, roast, or pan-sear as desired until internal temperature for chicken reaches 165°F (74°C) or vegetables are tender and caramelized.

Discard any leftover marinade that has been in contact with raw meat, or boil for 2–3 minutes if you plan to use it as a sauce.

Whisk tamarind paste, soy sauce, honey (or maple syrup), minced garlic, grated ginger, red chili paste and sesame oil together in a small bowl. Add 1–2 tablespoons water if mixture is too thick to coat.

For fish: pat 1 lb (450 g) firm fish fillets dry and place in a shallow dish. Brush or spoon marinade over fish, let rest 15–30 minutes refrigerated (no more than 30 minutes for delicate fish.)

For tofu: press and cube 14 oz (400 g) firm tofu, toss with marinade in a bowl or resealable bag and marinate 30 minutes to 2 hours.

Cook marinated fish on a hot oiled skillet, grill, or bake at 400°F (200°C) until cooked through (fish ~8–12 minutes depending on thickness). For tofu, bake at 425°F (220°C) for 20–25 minutes tossing once, or pan-fry until caramelized.

Reserve a small amount of the marinade before it contacts raw protein if you plan to glaze during cooking; otherwise discard leftover raw marinade or boil before using as sauce.