Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and grated
- 1 cup fresh basil leaves, chopped
- 1 medium-sized shark fillet, diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp honey
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat olive oil in a pan over medium heat.
2. Add cumin seeds, coriander seeds, fennel seeds, and mustard seeds. Cook for 1-2 minutes until fragrant.
3. Add onion, garlic, and ginger. Cook for 2-3 minutes until onion is translucent.
4. Add diced shark fillet and cook for 5-7 minutes until browned.
5. Add grated beetroot, turmeric powder, red chili powder, and salt. Cook for 10-12 minutes until beetroot is tender.
6. Remove from heat and let it cool.
7. In a blender or food processor, blend the mixture until smooth.
8. Add chopped basil leaves, apple cider vinegar, and honey. Blend again until well combined.
9. Transfer the chutney to a serving bowl.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 1g
Cholesterol: 20mg
Sodium: 400mg
Total carbohydrates: 13g
Dietary fiber: 2g
Sugar: 10g
Protein: 7g
Substitutions for ingredients:
- Shark fillet can be substituted with any firm white fish such as cod or halibut.
- Apple cider vinegar can be substituted with white vinegar or lemon juice.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add chopped tomatoes for a tangy flavor.
- Use cilantro instead of basil for a different taste.
- Add chopped nuts such as almonds or cashews for a crunchy texture.
Tips and tricks:
- Use gloves when handling beetroot to avoid staining your hands.
- Adjust the amount of red chili powder according to your spice preference.
- Store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Reheat the chutney in a microwave or on a stovetop over low heat.
Presentation ideas:
Serve the chutney in a small bowl with crackers or pita chips.
Garnishes:
Garnish with fresh basil leaves or chopped nuts.
Pairings:
Pair with grilled fish or chicken.
Suggested side dishes:
Serve with a side of roasted vegetables or a salad.
Troubleshooting advice:
If the chutney is too thick, add a little water to thin it out.
Food safety advice:
Make sure to cook the shark fillet thoroughly to avoid any foodborne illnesses.
Food history:
Chutney is a condiment that originated in India and is made with a variety of fruits, vegetables, and spices.
Flavor profiles:
The beetroot and basil give the chutney a sweet and earthy flavor, while the spices add a hint of warmth and depth.
Serving suggestions:
Serve as a dip or spread for sandwiches or wraps.
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Region: Indian