Ingredients with Measurements:
- 2 cups fresh coriander leaves, chopped
- 2 medium-sized tomatoes, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 green chili, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp sugar
- 2 tbsp oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and coriander seeds and fry for 30 seconds.
2. Add chopped onion and garlic and sauté until the onion turns translucent.
3. Add chopped tomatoes and green chili and cook until the tomatoes are soft and mushy.
4. Add chopped coriander leaves, salt, sugar, and lemon juice. Mix well and cook for 2-3 minutes.
5. Turn off the heat and let the mixture cool down to room temperature.
6. Transfer the mixture to a blender or food processor and blend until smooth.
7. Taste and adjust seasoning if necessary.
8. Transfer the chutney to a serving bowl and garnish with fresh coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- This recipe makes about 1 cup of chutney, which serves 4-6 people.
Nutritional information:
- Calories: 70
- Fat: 5g
- Carbohydrates: 6g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- If you don't have fresh coriander leaves, you can use cilantro instead.
- You can use any type of chili pepper you prefer, or omit it altogether if you don't like spicy food.
Variations:
- You can add other herbs and spices to the chutney, such as mint, ginger, or turmeric.
- You can also add other vegetables, such as bell peppers or carrots, to the chutney.
Tips and tricks:
- Make sure to wash the coriander leaves thoroughly before using them.
- You can adjust the amount of sugar and lemon juice to your taste.
- If the chutney is too thick, you can add a little water to thin it out.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- You can serve the chutney cold or at room temperature. If you prefer it warm, you can heat it up in the microwave or on the stove.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- You can also serve it in a hollowed-out tomato or bell pepper for a fun presentation.
Garnishes:
- Garnish the chutney with fresh coriander leaves or chopped nuts, such as almonds or cashews.
Pairings:
- This chutney goes well with Indian dishes, such as samosas, pakoras, or biryani.
- It also pairs well with grilled meats or vegetables.
Suggested side dishes:
- Serve the chutney with naan bread or rice.
Troubleshooting advice:
- If the chutney is too watery, you can cook it for a few more minutes to thicken it up.
- If the chutney is too thick, you can add a little water to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the chutney.
- Store the chutney in the refrigerator and discard any leftovers after 1 week.
Food history:
- Chutney is a condiment that originated in India and is typically made with a combination of fruits, vegetables, and spices.
Flavor profiles:
- This chutney is tangy, spicy, and slightly sweet.
Serving suggestions:
- Serve the chutney as a dipping sauce or spread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Indian
Taste: Tangy, Spicy, Sour, Herbal, Aromatic, spicy, tangy, herbaceous, zesty