Ingredients with Measurements:
- 1 cup raisins (kismis)
- 1/2 cup tamarind pulp (imli)
- 1/2 cup jaggery (gur)
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon fennel seeds (saunf)
- 1/2 teaspoon coriander seeds (dhaniya)
- 1/2 teaspoon red chili powder (lal mirch)
- 1/2 teaspoon salt
- 1/2 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, dry roast the cumin seeds, fennel seeds, and coriander seeds until fragrant.
2. In a blender or food processor, combine the raisins, tamarind pulp, jaggery, roasted spices, red chili powder, salt, and water.
3. Blend until smooth and well combined.
4. Transfer the chutney to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 1 cup of chutney
- Serves 4-6 people
Nutritional information:
- Calories: 160
- Fat: 0.5g
- Carbohydrates: 41g
- Protein: 1g
Substitutions for ingredients:
- Raisins can be substituted with dates or prunes.
- Tamarind pulp can be substituted with lemon juice.
- Jaggery can be substituted with brown sugar or honey.
- Red chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add a pinch of ginger powder or grated ginger for a spicy kick.
- Add a handful of fresh mint leaves for a refreshing twist.
Tips and tricks:
- Adjust the sweetness and spiciness according to your taste.
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
- Serve the chutney as a dip for samosas, pakoras, or other Indian snacks.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- The chutney can be served at room temperature or chilled.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with chopped cilantro or mint leaves.
Garnishes:
- Chopped cilantro or mint leaves
Pairings:
- Samosas, pakoras, or other Indian snacks
Suggested side dishes:
- Serve with a side of cucumber raita or yogurt dip.
Troubleshooting advice:
- If the chutney is too thick, add a little more water to thin it out.
- If the chutney is too sweet, add a little more tamarind pulp or lemon juice to balance the flavors.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the chutney.
- Store the chutney in the refrigerator to prevent spoilage.
Food history:
- Chutneys are a popular condiment in Indian cuisine and are typically made with a combination of fruits, vegetables, and spices.
Flavor profiles:
- Sweet, tangy, and spicy
Serving suggestions:
- Serve as a dip or condiment for Indian snacks or as a side dish for a meal.
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Region: Indian