Ingredients with Measurements:
- 3 ripe mangoes, peeled and diced
- 1/2 cup tamarind pulp
- 1 cup jaggery, grated
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon red chili flakes
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend the tamarind pulp with 1/2 cup of water until smooth. Set aside.
2. In a large saucepan, heat the vegetable oil over medium heat. Add the mustard seeds, cumin seeds, fennel seeds, coriander seeds, and red chili flakes. Cook for 1-2 minutes until the seeds start to pop.
3. Add the diced mangoes, turmeric powder, and salt to the saucepan. Stir well to combine.
4. Add the tamarind pulp and grated jaggery to the saucepan. Stir well to combine.
5. Add 1/2 cup of water to the saucepan and bring to a boil.
6. Reduce the heat to low and simmer for 30-40 minutes until the chutney has thickened and the mangoes are soft.
7. Remove from heat and let cool.
8. Serve at room temperature or chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- None
Serving size:
- Makes about 2 cups of chutney
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 60
- Total fat: 0.5g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 105mg
- Total carbohydrates: 15g
- Dietary fiber: 1g
- Sugars: 13g
- Protein: 0.5g
Substitutions for ingredients:
- Tamarind pulp: You can use tamarind concentrate or paste instead of pulp. Use 1 tablespoon of concentrate or 1 tablespoon of paste mixed with 1/2 cup of water.
- Jaggery: You can use brown sugar or palm sugar instead of jaggery.
Variations:
- Add chopped fresh cilantro or mint for extra flavor.
- Add diced red onion or garlic for a savory twist.
- Add chopped dried apricots or raisins for a sweeter chutney.
Tips and tricks:
- Make sure to use ripe mangoes for the best flavor.
- Adjust the amount of jaggery to your taste. If you like a sweeter chutney, add more jaggery.
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Serve at room temperature or chilled.
Presentation ideas:
- Serve the chutney in a small bowl or jar.
- Garnish with chopped fresh cilantro or mint.
Garnishes:
- Chopped fresh cilantro or mint
Pairings:
- Serve with Indian dishes such as curry or biryani.
- Serve with grilled meats or vegetables.
Suggested side dishes:
- Naan bread
- Basmati rice
Troubleshooting advice:
- If the chutney is too thick, add more water to thin it out.
- If the chutney is too sweet, add more tamarind pulp or a squeeze of lemon juice to balance the flavors.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the chutney.
- Store the chutney in the refrigerator to prevent bacterial growth.
Food history:
- Mango chutney is a popular condiment in Indian cuisine. It is typically made with mangoes, sugar, vinegar, and spices.
Flavor profiles:
- Sweet, tangy, and spicy
Serving suggestions:
- Serve as a condiment with Indian dishes or grilled meats and vegetables.
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Region: Indian