Ingredients with Measurements:
- 1 cup kachri (dried melon seeds)
- 1 cup pitted dates
- 1/2 cup tamarind pulp
- 1/2 cup jaggery (or brown sugar)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1/2 cup water
Special equipment needed:
- Blender or food processor
- Saucepan
Step-by-step instructions:
1. In a saucepan, heat the oil on medium heat.
2. Add the cumin seeds, coriander seeds, and fennel seeds. Toast the spices for 1-2 minutes until fragrant.
3. Add the kachri and roast for 2-3 minutes until lightly browned.
4. Add the dates, tamarind pulp, jaggery, red chili powder, salt, and water. Stir well.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the dates are soft and the chutney has thickened.
6. Remove from heat and let it cool for 5-10 minutes.
7. Transfer the mixture to a blender or food processor and blend until smooth.
8. Serve the chutney at room temperature or chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for toasting spices
- Low heat for simmering chutney
Serving size:
- Makes about 1 cup of chutney
- Serves 4-6 people as a condiment
Nutritional information:
- Calories: 150 per serving
- Fat: 5g
- Carbohydrates: 28g
- Protein: 2g
- Fiber: 3g
- Sugar: 22g
Substitutions for ingredients:
- Kachri can be substituted with pumpkin seeds or sunflower seeds.
- Jaggery can be substituted with brown sugar or honey.
- Tamarind pulp can be substituted with lemon juice or vinegar.
Variations:
- Add 1/2 teaspoon of ginger paste for a spicy kick.
- Add 1/2 teaspoon of garam masala for a warm and aromatic flavor.
- Add 1/4 cup of raisins for a sweeter chutney.
Tips and tricks:
- Soak the dates in warm water for 10-15 minutes before using to soften them.
- Toasting the kachri seeds adds a nutty flavor to the chutney.
- Adjust the amount of red chili powder to your desired level of spiciness.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Warm the chutney in a saucepan on low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chutney in a small bowl or dish.
- Garnish with chopped cilantro or mint leaves.
Garnishes:
- Chopped cilantro or mint leaves
- Crushed peanuts or cashews
Pairings:
- Serve with samosas, pakoras, or other Indian snacks.
- Use as a condiment for grilled meats or vegetables.
Suggested side dishes:
- Cucumber raita
- Naan bread
- Basmati rice
Troubleshooting advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing the chutney.
- Store the chutney in the refrigerator and discard any leftovers after 2 weeks.
Food history:
- Kachri is a popular ingredient in Rajasthani cuisine, which is known for its use of dried ingredients and spices.
- Date chutney is a common condiment in Indian cuisine, often served with snacks or as a dipping sauce.
Flavor profiles:
- Sweet and tangy from the dates and tamarind pulp
- Nutty and toasty from the kachri seeds
- Spicy from the red chili powder
Serving suggestions:
- Serve the chutney as a condiment or dipping sauce with your favorite Indian snacks or grilled meats and vegetables.
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Region: Indian