Ingredients with Measurements:
- 2 cups chopped Hala fruit
- 1 cup chopped onion
- 1 cup chopped tomato
- 1/2 cup raisins
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tsp ginger powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp cumin powder
- 1/4 tsp red chili flakes
- 1/4 tsp black pepper
Special equipment needed:
- Large saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the chopped Hala fruit, onion, tomato, raisins, brown sugar, apple cider vinegar, ginger powder, garlic powder, salt, cumin powder, red chili flakes, and black pepper.
2. Stir the mixture well and bring it to a boil over medium heat.
3. Reduce the heat to low and let the chutney simmer for about 30-35 minutes, stirring occasionally, until it thickens and the fruit is soft.
4. Remove the saucepan from the heat and let the chutney cool down for a few minutes.
5. Transfer the chutney into sterilized jars and seal them tightly with lids.
6. Store the jars in a cool, dry place for up to 6 months.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Calories: 60 per serving (1 tbsp)
- Fat: 0.1g
- Carbohydrates: 15g
- Fiber: 0.8g
- Protein: 0.5g
Substitutions for ingredients:
- Hala fruit can be substituted with pineapple or mango.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with white vinegar or lemon juice.
- Raisins can be substituted with chopped dates or apricots.
Variations:
- Add chopped fresh mint or cilantro for a refreshing twist.
- Add a pinch of cinnamon or cardamom for a warm flavor.
- Add a tablespoon of mustard seeds for a tangy taste.
Tips and tricks:
- Use a sharp knife to chop the Hala fruit, onion, and tomato into small pieces.
- Stir the chutney occasionally while simmering to prevent it from sticking to the bottom of the saucepan.
- Adjust the amount of sugar and spices according to your taste preference.
Storage instructions:
- Store the jars of chutney in a cool, dry place away from direct sunlight.
Reheating instructions:
- To serve, simply spoon the chutney onto a plate or bowl and enjoy it with your favorite dish.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin as a condiment.
- Use it as a topping for grilled chicken or fish.
Garnishes:
- Garnish the chutney with chopped fresh herbs or a sprinkle of red chili flakes.
Pairings:
- Serve the chutney with grilled meats, curries, or rice dishes.
Suggested side dishes:
- Naan bread, pita bread, or roti.
Troubleshooting advice:
- If the chutney is too thick, add a splash of water or vinegar to thin it out.
- If the chutney is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Always use clean and sterilized jars to prevent contamination.
- Discard any jars that show signs of spoilage, such as mold or discoloration.
Food history:
- Hala fruit is a tropical fruit that grows in Southeast Asia and the Pacific Islands. It is also known as pandanus or screw pine.
Flavor profiles:
- The Hala fruit chutney has a sweet and tangy flavor with a hint of spice.
Serving suggestions:
- Serve the chutney as a condiment or topping for grilled meats or rice dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian