Ingredients with Measurements:
- 1 cup fresh coriander leaves, chopped
- 1 cup gooseberries, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 green chili, chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp salt
- 1 tbsp oil
- 1 tbsp lemon juice
- 1 tbsp sugar
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, heat oil over medium heat. Add cumin seeds and mustard seeds and let them crackle.
2. Add chopped onion, garlic, and green chili. Saute for 2-3 minutes until onions are translucent.
3. Add chopped gooseberries and salt. Saute for 5-7 minutes until gooseberries are soft.
4. Add chopped coriander leaves and saute for another 2-3 minutes.
5. Turn off the heat and let the mixture cool down.
6. Once cooled, transfer the mixture to a blender or food processor. Add lemon juice and sugar. Blend until smooth.
7. Taste and adjust seasoning if needed.
8. Transfer the chutney to a serving bowl and garnish with coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 60
- Fat: 3g
- Carbohydrates: 9g
- Protein: 1g
- Fiber: 3g
Substitutions for ingredients:
- If gooseberries are not available, you can use green mango or green apple instead.
- If you don't have fresh coriander leaves, you can use cilantro paste or dried coriander powder.
Variations:
- You can add roasted peanuts or cashews for a crunchy texture.
- You can add grated coconut for a creamy texture.
- You can add ginger for a spicy kick.
Tips and tricks:
- Make sure to wash the gooseberries thoroughly before chopping them.
- Adjust the amount of green chili according to your spice preference.
- You can 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 cold.
Presentation ideas:
- Serve in a small bowl with a spoon.
- Garnish with coriander leaves.
Garnishes:
- Coriander leaves
Pairings:
- This chutney goes well with samosas, pakoras, and other Indian snacks.
Suggested side dishes:
- Serve with naan or roti.
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 to balance the flavors.
Food safety advice:
- Make sure to wash all the ingredients thoroughly before using them.
Food history:
- Chutney is a condiment that originated in India and is now popular all over the world. It is made with a variety of ingredients and can be sweet or savory.
Flavor profiles:
- This chutney is tangy, spicy, and slightly sweet.
Serving suggestions:
- Serve as a condiment with Indian snacks or as a side dish with Indian meals.
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Region: Indian