Ingredients with Measurements:
- 500g hog plums, pitted and chopped
- 1 cup sugar
- 1 cup water
- 1/2 cup white vinegar
- 1/2 cup chopped coriander leaves
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp salt
- 1/2 tsp red chili flakes
Special equipment needed:
- Large saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the hog plums, sugar, water, vinegar, cumin seeds, mustard seeds, salt, and red chili flakes.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer for 30-40 minutes, or until the mixture has thickened and the hog plums have broken down.
4. Remove the saucepan from the heat and stir in the chopped coriander leaves.
5. Allow the chutney to cool to room temperature.
6. Transfer the chutney to sterilized jars and seal tightly with lids.
7. Store the chutney in a cool, dark place for up to 6 months.
Time:
Preparation time: 20 minutes
Cooking time: 30-40 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes approximately 2 cups of chutney
Nutritional information:
Calories per serving: 50
Fat: 0g
Carbohydrates: 13g
Protein: 0g
Sodium: 160mg
Sugar: 12g
Substitutions for ingredients:
- Hog plums can be substituted with any tart fruit, such as green mango or tamarind.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Coriander leaves can be substituted with mint leaves or curry leaves.
- Red chili flakes can be substituted with fresh red chilies or cayenne pepper.
Variations:
- Add diced onions and garlic for a savory twist.
- Substitute sugar with jaggery for a more traditional flavor.
- Add grated ginger for a spicy kick.
- Use this chutney as a marinade for grilled meats or vegetables.
Tips and tricks:
- Use a wooden spoon to stir the chutney to prevent the mixture from sticking to the bottom of the saucepan.
- Adjust the amount of sugar and red chili flakes to suit your taste.
- Allow the chutney to cool completely before transferring to jars to prevent the jars from cracking.
Storage instructions:
Store the chutney in a cool, dark place for up to 6 months.
Reheating instructions:
Reheat the chutney in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chutney in a small bowl with a spoon for guests to help themselves.
Garnishes:
Garnish the chutney with a sprig of fresh coriander leaves.
Pairings:
This chutney pairs well with grilled meats, cheese, and crackers.
Suggested side dishes:
Serve this chutney with naan bread or papadums.
Troubleshooting advice:
If the chutney is too thick, add a splash of water to thin it out. If the chutney is too thin, simmer it for a few more minutes to thicken.
Food safety advice:
Make sure to sterilize the jars and lids before filling them with the chutney to prevent bacteria growth.
Food history:
Hog plum chutney is a popular condiment in Indian and Southeast Asian cuisine.
Flavor profiles:
This chutney is sweet, tart, and spicy with a hint of coriander.
Serving suggestions:
Serve this chutney as a condiment for curries, rice dishes, or grilled meats.
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Region: Indian