Ingredients with Measurements:
- 1 cup fresh cilantro leaves, chopped
- 1/2 cup tamarind paste
- 1/2 cup water
- 1/2 cup jaggery or brown sugar
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/2 teaspoon salt
- 1/4 teaspoon red chili powder
- 1/4 teaspoon black pepper
Special equipment needed:
- Blender or food processor
- Saucepan
Step-by-step instructions:
1. In a dry saucepan, roast the cumin and coriander seeds until fragrant.
2. In a blender or food processor, combine the roasted seeds, cilantro, tamarind paste, water, jaggery or brown sugar, salt, red chili powder, and black pepper.
3. Blend until smooth.
4. Transfer the mixture to the saucepan and bring to a boil over medium heat.
5. Reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the chutney thickens.
6. Remove from heat and let cool.
7. Transfer to a jar or container and refrigerate until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 1 cup of chutney
- Serving size: 1-2 tablespoons per person
Nutritional information:
- Calories: 60
- Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 0.5g
Substitutions for ingredients:
- Jaggery or brown sugar can be substituted with white sugar or honey.
- Red chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add a pinch of garam masala for a spicier flavor.
- Add a tablespoon of grated ginger for a zesty kick.
- Add a tablespoon of mint leaves for a refreshing twist.
Tips and tricks:
- Adjust the sweetness and spiciness to your liking by adding more or less jaggery or red chili powder.
- If the chutney is too thick, add a little water to thin it out.
- 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:
- Serve at room temperature or slightly warmed.
Presentation ideas:
- Serve in a small bowl or ramekin.
- Garnish with a sprig of cilantro or a sprinkle of red chili flakes.
Garnishes:
- Cilantro sprigs
- Red chili flakes
Pairings:
- Samosas
- Pakoras
- Grilled meats or vegetables
Suggested side dishes:
- Naan bread
- Basmati rice
Troubleshooting advice:
- If the chutney is too thin, simmer for a few more minutes until it thickens.
- If the chutney is too thick, add a little water to thin it out.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the chutney.
- Store in the refrigerator and discard if it develops an off smell or taste.
Food history:
- Cilantro and tamarind chutney is a popular condiment in Indian cuisine, often served with snacks and appetizers.
Flavor profiles:
- Sweet, tangy, and slightly spicy
Serving suggestions:
- Serve as a dipping sauce for appetizers or as a condiment for main dishes.
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Region: Indian