Ingredients with Measurements:
- 2 cups chopped carrots
- 2 cups chopped tomatoes
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon grated ginger
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 cup vinegar
- 1/4 cup brown sugar
- Salt to taste
- 2 tablespoons oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and mustard seeds and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic and grated ginger and sauté for a minute.
5. Add chopped carrots and tomatoes and mix well.
6. Add turmeric powder, red chili powder, and salt to taste. Mix well.
7. Cover and cook for 10-12 minutes or until the vegetables are soft.
8. Add brown sugar and vinegar and mix well.
9. Cook for another 2-3 minutes.
10. Turn off the heat and let the mixture cool down.
11. Once cooled, transfer the mixture to a blender or food processor and blend until smooth.
12. Transfer the chutney to a serving bowl and garnish with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Calories: 85 per serving
- Total fat: 4g
- Saturated fat: 0.5g
- Cholesterol: 0mg
- Sodium: 160mg
- Total carbohydrates: 12g
- Dietary fiber: 2g
- Sugars: 9g
- Protein: 1g
Substitutions for ingredients:
- White sugar can be used instead of brown sugar.
- Lemon juice can be used instead of vinegar.
Variations:
- Add roasted peanuts or cashews for a crunchy texture.
- Add green chilies for a spicier version.
- Add grated coconut for a coconutty flavor.
Tips and tricks:
- Adjust the amount of sugar and vinegar according to your taste.
- You can make this chutney ahead of time and store it 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-safe bowl for 30 seconds or until warm.
Presentation ideas:
- Serve the chutney in a small bowl with a spoon.
- Garnish with chopped cilantro or roasted peanuts.
Garnishes:
- Chopped cilantro
- Roasted peanuts or cashews
Pairings:
- Serve with dosa, idli, or any other South Indian breakfast.
- Serve with crackers or chips as a dip.
Suggested side dishes:
- Sambar
- Rasam
Troubleshooting advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too sour, add a little more sugar.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
- Store the chutney in an airtight container in the refrigerator to prevent bacterial growth.
Food history:
- Chutney is a popular condiment in Indian cuisine and is made with a variety of ingredients.
Flavor profiles:
- Sweet, tangy, and spicy
Serving suggestions:
- Serve as a condiment with any Indian meal.
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Region: Indian