Ingredients with Measurements:
- 1 lb shark fillet, cut into small pieces
- 2 ripe mangoes, peeled and diced
- 1/4 cup yellow mustard seeds
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1 tbsp vegetable oil
Special equipment needed:
- Blender or food processor
- Non-stick skillet
Step-by-step instructions:
1. In a blender or food processor, grind the mustard seeds until they become a fine powder.
2. In a non-stick skillet, heat the vegetable oil over medium heat.
3. Add the ground mustard seeds and cook for 1-2 minutes until fragrant.
4. Add the vinegar, brown sugar, salt, cumin powder, coriander powder, turmeric powder, and red chili powder to the skillet. Stir to combine.
5. Add the diced mangoes to the skillet and stir to coat them in the spice mixture.
6. Add the shark fillet pieces to the skillet and stir to combine.
7. Cook for 8-10 minutes until the shark is cooked through and the mangoes have softened.
8. Remove from heat and let cool for a few minutes.
9. Transfer the mixture to a blender or food processor and blend until smooth.
10. Serve the chutney at room temperature or chilled.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 6g
Carbohydrates: 23g
Protein: 20g
Sodium: 320mg
Sugar: 20g
Substitutions for ingredients:
- Shark fillet can be substituted with any firm white fish such as cod or halibut.
- Yellow mustard seeds can be substituted with ground mustard powder.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced onions and garlic to the skillet for extra flavor.
- Add chopped cilantro or parsley to the chutney for freshness.
- Add a pinch of garam masala for a more complex spice profile.
Tips and tricks:
- Make sure to cut the shark fillet into small pieces to ensure even cooking.
- Use a non-stick skillet to prevent the chutney from sticking to the bottom.
- 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 1 week.
Reheating instructions:
Reheat the chutney in a microwave-safe dish or on the stovetop over low heat until warmed through.
Presentation ideas:
Serve the chutney in a small bowl or ramekin with a spoon for easy serving.
Garnishes:
Garnish with chopped cilantro or parsley for a pop of color.
Pairings:
Serve the chutney with grilled fish or chicken for a delicious and flavorful meal.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the chutney is too thick, add a splash of water or vinegar to thin it out.
- If the chutney is too thin, cook it for a few more minutes to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the shark fillet to an internal temperature of 145°F to ensure it is safe to eat.
- Store the chutney in the refrigerator and discard any leftovers after 1 week.
Food history:
Chutney is a condiment that originated in India and is made from a variety of fruits, vegetables, and spices. It is typically served alongside curry dishes and is known for its sweet and spicy flavor.
Flavor profiles:
This mango and mustard shark chutney is sweet, tangy, and spicy with a hint of earthy mustard flavor.
Serving suggestions:
Serve the chutney as a condiment alongside grilled fish or chicken, or use it as a dip for vegetables or crackers.
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Region: Indian