Ingredients with Measurements:
- 500g tamarind
- 1 cup mustard oil
- 1 tbsp fenugreek seeds
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tbsp nigella seeds
- 1 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp salt
- 1 cup jaggery, grated
Special equipment needed:
- Large mixing bowl
- Heavy-bottomed pan
- Airtight glass jar
Step-by-step instructions:
1. Soak the tamarind in water for 2 hours. Then, extract the pulp and discard the seeds.
2. In a heavy-bottomed pan, heat the mustard oil until it starts to smoke.
3. Add fenugreek seeds, fennel seeds, cumin seeds, and nigella seeds. Fry for 2-3 minutes or until the seeds start to crackle.
4. Add red chili powder, turmeric powder, and salt. Mix well.
5. Add the tamarind pulp and grated jaggery. Mix well and cook for 10-12 minutes or until the mixture thickens.
6. Remove from heat and let it cool.
7. Transfer the mixture to an airtight glass jar and store in a cool, dry place.
- Time:
Preparation time: 2 hours (for soaking tamarind)
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 2g
Substitutions for ingredients:
- Mustard oil can be substituted with any other oil.
- Jaggery can be substituted with brown sugar.
Variations:
- You can add chopped garlic and ginger for extra flavor.
- You can add chopped green chilies for extra heat.
Tips and tricks:
- Use a heavy-bottomed pan to prevent burning.
- Stir the mixture frequently to prevent sticking to the bottom of the pan.
- Adjust the amount of jaggery and red chili powder according to your taste.
Storage instructions:
- Store in an airtight glass jar in a cool, dry place.
Reheating instructions:
- Imli Ka Achaar can be served at room temperature or slightly warmed.
Presentation ideas:
- Serve in a small bowl or a ramekin.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Imli Ka Achaar pairs well with Indian breads such as naan, roti, or paratha.
Suggested side dishes:
- Serve with a side of yogurt or raita.
Troubleshooting advice:
- If the mixture is too thick, add a little water to thin it out.
- If the mixture is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to use clean utensils and equipment while making Imli Ka Achaar.
- Store in an airtight glass jar to prevent contamination.
Food history:
- Imli Ka Achaar is a popular Indian pickle made with tamarind, spices, and jaggery.
Flavor profiles:
- Imli Ka Achaar is sweet, sour, and spicy.
Serving suggestions:
- Serve as a condiment with Indian meals.
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Region: Indian