Ingredients with Measurements:
- 1 cup chopped onions
- 1 cup chopped kachri (dried melon)
- 1/2 cup chopped tomatoes
- 1/4 cup chopped fresh coriander leaves
- 1/4 cup tamarind pulp
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 1 tablespoon red chili powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/4 cup water
- 2 tablespoons oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, heat oil over medium heat.
2. Add cumin seeds and mustard seeds and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add chopped kachri and sauté for 2-3 minutes.
5. Add chopped tomatoes and cook for another 2-3 minutes.
6. Add tamarind pulp, red chili powder, salt, sugar, and water. Mix well.
7. Cook for 5-7 minutes or until the mixture thickens.
8. Turn off the heat and let the mixture cool down.
9. Once cooled, transfer the mixture to a blender or food processor and blend until smooth.
10. Add chopped coriander leaves and mix well.
11. Serve the chutney in a bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- This recipe makes about 2 cups of chutney.
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 40
- Fat: 2g
- Carbohydrates: 5g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- Kachri can be substituted with dried apricots or mango powder.
- Tamarind pulp can be substituted with lemon juice.
Variations:
- Add roasted peanuts or cashews for a crunchy texture.
- Add grated coconut for a creamy texture.
Tips and tricks:
- Soak kachri in water for 30 minutes before using it in the recipe.
- Adjust the amount of red chili powder according to your taste preference.
- Store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat the chutney in a microwave or on the stovetop over low heat.
Presentation ideas:
- Serve the chutney in a small bowl with a spoon.
- Garnish with chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
Pairings:
- Serve with samosas, pakoras, or any other Indian snack.
Suggested side dishes:
- Serve with rice, dal, or any other Indian main course.
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 to thicken it.
Food safety advice:
- Make sure to wash all the vegetables before using them in the recipe.
- Store the chutney in the refrigerator to prevent spoilage.
Food history:
- Kachri is a popular ingredient in Rajasthani cuisine and is used in many dishes.
Flavor profiles:
- The chutney has a tangy, spicy, and slightly sweet flavor.
Serving suggestions:
- Serve the chutney as a condiment with any Indian meal.
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