KQED Food | How To Make Tamarind Chutney with an Apple Butter Twist | Beyond the Menu #Shorts @KQEDFood | Uploaded April 2024 | Updated October 2024, 12 hours ago.
When first-generation Indian aunties discovered that Asian tamarind was hard to come by in the U.S., they turned to apple butter to create a tamarind chutney alternative. MasterChef contestant and 'Milk and Cardamom' cookbook author Hetal Vasavada shares her mom's apple butter chutney recipe, a perfect pairing for delicious samosas.
To learn even more, watch our history of samosas episode: youtu.be/Hzye3hGNulQ
Apple Butter Chutney Recipe:
milkandcardamom.com/2019/01/17/three-simple-indian-chutneys
1 cup apple butter
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp black salt**
1 tsp red chili powder (or to taste)
1 tbsp lime juice
1/4 cup water
salt to taste
#chutney #chutneyrecipe #foodhistory #pbs #kqed
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About Beyond The Menu:
The story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new food history series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.
When first-generation Indian aunties discovered that Asian tamarind was hard to come by in the U.S., they turned to apple butter to create a tamarind chutney alternative. MasterChef contestant and 'Milk and Cardamom' cookbook author Hetal Vasavada shares her mom's apple butter chutney recipe, a perfect pairing for delicious samosas.
To learn even more, watch our history of samosas episode: youtu.be/Hzye3hGNulQ
Apple Butter Chutney Recipe:
milkandcardamom.com/2019/01/17/three-simple-indian-chutneys
1 cup apple butter
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp black salt**
1 tsp red chili powder (or to taste)
1 tbsp lime juice
1/4 cup water
salt to taste
#chutney #chutneyrecipe #foodhistory #pbs #kqed
👉 SUBSCRIBE to watch new episodes every other Monday!: bit.ly/2U0Wbkd 👈
🥗 Join us on Instagram➡ / kqedfood
🍔 Like us on Facebook➡ / kqedfood
🍕 Follow us on Twitter➡ / kqedfood
About Beyond The Menu:
The story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new food history series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.
