Ingredients with Measurements:
- 2 cups hog plums, chopped
- 1/2 cup jaggery, grated
- 1/4 cup fenugreek seeds
- 1/4 cup mustard seeds
- 1/4 cup cumin seeds
- 1/4 cup coriander seeds
- 1/4 cup red chili powder
- 1/4 cup salt
- 1/4 cup oil
Special equipment needed:
- Blender or food processor
- Heavy-bottomed pan
Step-by-step instructions:
1. In a heavy-bottomed pan, dry roast fenugreek seeds, mustard seeds, cumin seeds, and coriander seeds until fragrant.
2. Let the roasted seeds cool down and then grind them into a fine powder using a blender or food processor.
3. In the same pan, heat oil and add chopped hog plums.
4. Cook the hog plums until they are soft and mushy.
5. Add grated jaggery and stir until it melts and combines with the hog plums.
6. Add the ground spice powder, red chili powder, and salt to the pan.
7. Mix everything well and cook for another 5-10 minutes until the chutney thickens.
8. Turn off the heat and let the chutney cool down.
9. Once cooled, blend the chutney into a smooth paste using a blender or food processor.
10. Transfer the chutney to a clean, dry jar and store it in the refrigerator.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 2 cups of chutney
Nutritional information:
Calories: 50 per serving
Fat: 2g
Carbohydrates: 8g
Protein: 1g
Substitutions for ingredients:
- Hog plums can be substituted with any tart fruit like green mango, tamarind, or cranberries.
- Jaggery can be substituted with brown sugar or honey.
- Fenugreek seeds can be substituted with fennel seeds or nigella seeds.
Variations:
- Add chopped onions and garlic for a savory twist.
- Add roasted peanuts or cashews for a crunchy texture.
- Add grated ginger for a spicy kick.
Tips and tricks:
- Adjust the amount of red chili powder according to your spice preference.
- Use a heavy-bottomed pan to prevent the chutney from burning.
- Store the chutney in a clean, dry jar to prevent spoilage.
Storage instructions:
Store the chutney in a clean, dry jar and refrigerate for up to 2 weeks.
Reheating instructions:
The chutney can be served cold or at room temperature. If you prefer it warm, heat it in a microwave or on a stovetop.
Presentation ideas:
Serve the chutney in a small bowl or jar with a spoon. Garnish with fresh herbs like cilantro or mint.
Garnishes:
Fresh herbs like cilantro or mint.
Pairings:
Hog plum chutney pairs well with Indian snacks like samosas, pakoras, or chaat.
Suggested side dishes:
Serve the chutney with rice, roti, or naan for a complete meal.
Troubleshooting advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Use clean, dry utensils and jars to prevent contamination.
- Refrigerate the chutney immediately after making it.
Food history:
Hog plum chutney is a popular condiment in South India, especially in the state of Kerala. It is usually made during the summer months when hog plums are in season.
Flavor profiles:
Hog plum chutney has a sweet and sour taste with a hint of bitterness from the fenugreek seeds. It is mildly spicy and has a complex flavor profile due to the combination of spices used.
Serving suggestions:
Serve hog plum chutney as a condiment with Indian snacks or as a side dish with rice or bread.
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Region: Indian