Ingredients with Measurements:
- 1 cup fresh mint leaves
- 1/2 cup tamarind pulp
- 1/2 cup jaggery or brown sugar
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1/4 teaspoon red chili powder
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Rinse the mint leaves under cold water and pat dry.
2. In a blender or food processor, combine the mint leaves, tamarind pulp, jaggery or brown sugar, cumin seeds, salt, red chili powder, and water.
3. Blend until smooth and well combined.
4. Taste and adjust seasoning as needed.
5. Transfer the chutney to a serving bowl or jar.
Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
Makes about 1 cup of chutney
Nutritional information:
Calories: 50
Fat: 0g
Carbohydrates: 13g
Protein: 0g
Sodium: 120mg
Sugar: 11g
Substitutions for ingredients:
- If you don't have fresh mint leaves, you can use 1/2 cup of mint sauce instead.
- If you don't have tamarind pulp, you can use 1/4 cup of lemon juice and 1/4 cup of date paste instead.
- If you don't have jaggery or brown sugar, you can use white sugar or honey instead.
- If you don't have cumin seeds, you can use ground cumin instead.
Variations:
- Add 1/2 cup of chopped cilantro for a different flavor profile.
- Add 1/4 cup of chopped onion for a more savory taste.
- Add 1/4 teaspoon of garam masala for a spicier chutney.
Tips and tricks:
- Adjust the sweetness and spiciness to your liking.
- 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.
Presentation ideas:
Serve the chutney in a small bowl or jar with a spoon.
Garnishes:
Garnish with a sprig of fresh mint or cilantro.
Pairings:
Serve the chutney with samosas, pakoras, or other Indian snacks.
Suggested side dishes:
Serve the chutney with a side of raita or cucumber salad.
Troubleshooting advice:
- If the chutney is too thick, add more water.
- If the chutney is too thin, add more tamarind pulp or jaggery.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the chutney.
- Store the chutney in an airtight container in the refrigerator.
Food history:
Mint and tamarind chutney is a popular condiment in Indian cuisine. It is often served with samosas, pakoras, and other Indian snacks.
Flavor profiles:
The chutney has a sweet and sour taste with a hint of mint and cumin.
Serving suggestions:
Serve the chutney as a dip for samosas, pakoras, or other Indian snacks.
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Region: Indian