Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and grated
- 1 cup tamarind pulp
- 1 cup jaggery, grated
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons oil
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, heat oil over medium heat. Add cumin and coriander seeds and let them splutter.
2. Add grated beetroot and sauté for 5-7 minutes until it softens.
3. Add tamarind pulp, grated jaggery, red chili powder, salt, and water. Mix well and let it cook for 10-15 minutes until the mixture thickens.
4. Turn off the heat and let the mixture cool down.
5. Once cooled, transfer the mixture to a blender or food processor and blend until smooth.
6. Transfer the chutney to a serving bowl and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Calories: 70 per serving
- Fat: 2g
- Carbohydrates: 14g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Tamarind pulp can be substituted with lemon juice.
Variations:
- Add roasted peanuts or sesame seeds for a nutty flavor.
- Add mint leaves or cilantro for a fresh taste.
Tips and tricks:
- Adjust the amount of jaggery and tamarind pulp according to your taste preference.
- Store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat in the microwave or on the stovetop over low heat.
Presentation ideas:
- Serve in a small bowl with a spoon.
- Garnish with chopped cilantro or mint leaves.
Garnishes:
- Chopped cilantro or mint leaves.
Pairings:
- Serve with samosas, pakoras, or any Indian snack.
Suggested side dishes:
- Serve with a side of plain yogurt or raita.
Troubleshooting advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too thin, let it cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash the beetroots thoroughly before peeling and grating them.
Food history:
- Beetroot chutney is a popular condiment in Indian cuisine, especially in the southern states of India.
Flavor profiles:
- Sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve as a condiment with any Indian meal.
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Region: Indian