Ingredients with Measurements:
- 1 cup gundruk (dried and fermented leafy greens)
- 1/2 cup chopped tomatoes
- 1/2 cup chopped onions
- 2-3 cloves of garlic
- 2-3 green chilies
- 1 tablespoon mustard oil
- 1/2 teaspoon cumin seeds
- Salt to taste
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. Soak the gundruk in water for 10-15 minutes.
2. Drain the water and squeeze out excess moisture from the gundruk.
3. In a pan, heat mustard oil and add cumin seeds.
4. Once the cumin seeds start to splutter, add chopped onions and sauté until they turn translucent.
5. Add chopped tomatoes, garlic, and green chilies and cook until the tomatoes are soft.
6. Add the soaked and squeezed gundruk to the pan and mix well.
7. Cook for 5-7 minutes on low heat.
8. Turn off the heat and let the mixture cool down.
9. Once cooled, transfer the mixture to a blender or food processor and blend until smooth.
10. Add salt to taste and mix well.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 45 kcal
- Fat: 2 g
- Carbohydrates: 6 g
- Protein: 2 g
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- Green chilies can be substituted with red chili powder or paprika.
Variations:
- Add roasted peanuts or sesame seeds for a crunchy texture.
- Add a teaspoon of sugar for a slightly sweet taste.
- Add a tablespoon of lemon juice for a tangy flavor.
Tips and Tricks:
- Squeeze out excess moisture from the gundruk to prevent the chutney from becoming too watery.
- Adjust the amount of green chilies according to your spice preference.
- Use a non-stick pan to prevent the mixture from sticking to the bottom.
Storage Instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating Instructions:
- Reheat the chutney in a pan on low heat or in the microwave for a few seconds.
Presentation Ideas:
- Serve the chutney in a small bowl with a spoon.
- Garnish with fresh coriander leaves or chopped green onions.
Garnishes:
- Fresh coriander leaves
- Chopped green onions
Pairings:
- Gundruk chutney goes well with rice, roti, or bread.
Suggested Side Dishes:
- Aloo tama bodi (potato, bamboo shoot, and black-eyed peas curry)
- Dal (lentil soup)
- Achar (pickle)
Troubleshooting Advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too watery, cook it on low heat for a few more minutes to evaporate excess moisture.
Food Safety Advice:
- Make sure to wash the gundruk thoroughly before soaking it in water.
- Store the chutney in an airtight container in the refrigerator to prevent bacterial growth.
Food History:
- Gundruk chutney is a traditional Nepali dish made from dried and fermented leafy greens.
Flavor Profiles:
- Spicy, tangy, and slightly sour.
Serving Suggestions:
- Serve the chutney as a condiment or dip.
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Region: Nepalese