Ingredients with Measurements:
- 1 cup grated coconut
- 1/2 cup tamarind pulp
- 1/2 cup vinegar
- 1/2 cup brown sugar
- 1/4 cup ginger, sliced
- 1/4 cup garlic, minced
- 1/4 cup red onion, sliced
- 1/4 cup red bell pepper, sliced
- 1/4 cup green bell pepper, sliced
- 1/4 cup carrots, sliced
- 1/4 cup raisins
- 1/4 cup salt
- 1/4 cup black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Medium saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. In a large mixing bowl, combine grated coconut, tamarind pulp, vinegar, and brown sugar. Mix well until sugar is dissolved.
2. Add ginger, garlic, red onion, red and green bell pepper, carrots, and raisins. Mix well.
3. Season with salt and black pepper. Mix well.
4. In a medium saucepan, heat vegetable oil over medium heat. Add the coconut mixture and cook for 10-15 minutes or until the vegetables are tender.
5. Remove from heat and let it cool down.
6. Transfer the atcharang maasim into sterilized jars with lids.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 2-3 jars
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 16g
Protein: 1g
Sodium: 500mg
Substitutions for ingredients:
- You can use white sugar instead of brown sugar.
- You can use white vinegar instead of tamarind pulp.
Variations:
- You can add other vegetables such as green beans, cauliflower, or cucumber.
- You can add chili peppers for a spicy kick.
Tips and tricks:
- Make sure to sterilize the jars and lids before using them.
- Use fresh ingredients for the best flavor.
- Adjust the amount of salt and sugar according to your taste.
Storage instructions:
- Store in a cool, dry place.
- Atcharang maasim can be stored for up to 6 months.
Reheating instructions:
- Atcharang maasim can be eaten cold or at room temperature.
Presentation ideas:
- Serve as a side dish with grilled meat or fish.
- Use as a topping for sandwiches or burgers.
Garnishes:
- Garnish with fresh herbs such as cilantro or parsley.
Pairings:
- Atcharang maasim pairs well with grilled or roasted meat or fish.
Suggested side dishes:
- Serve with steamed rice or bread.
Troubleshooting advice:
- If the atcharang maasim is too sour, add more sugar.
- If the atcharang maasim is too salty, add more vinegar.
Food safety advice:
- Make sure to sterilize the jars and lids before using them.
- Store in a cool, dry place.
Food history:
- Atcharang maasim is a traditional Filipino condiment made with vinegar, sugar, and vegetables.
Flavor profiles:
- Sweet, sour, and savory.
Serving suggestions:
- Serve as a side dish or condiment.
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Region: Philippine