Ingredients with Measurements:
- 2 cups mixed pickle (chopped)
- 2 cups chopped tomatoes
- 1 cup chopped onions
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. In a large pot, combine the mixed pickle, chopped tomatoes, onions, green and red bell peppers, cilantro, white vinegar, and brown sugar. Mix well.
2. In a small pan, toast the mustard seeds, cumin seeds, and coriander seeds until fragrant. Grind them into a fine powder using a spice grinder or mortar and pestle.
3. Add the ground spices, turmeric powder, red chili powder, and salt to the pot. Mix well.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
5. Reduce the heat to low and simmer for 30-40 minutes or until the chutney thickens and the vegetables are tender.
6. Remove from heat and let the chutney cool for a few minutes.
7. Transfer the chutney to sterilized jars and seal tightly with lids.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 4 cups of chutney
Nutritional information:
- Calories: 60 per serving (1/4 cup)
- Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
Substitutions for ingredients:
- Any type of pickle can be used instead of mixed pickle.
- Apple cider vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of brown sugar.
- Any type of chili powder can be used instead of red chili powder.
Variations:
- Add chopped garlic and ginger for extra flavor.
- Use different types of bell peppers for a colorful chutney.
- Add raisins or dried cranberries for a sweet and tangy twist.
Tips and tricks:
- Be sure to sterilize the jars and lids before filling them with the chutney.
- The chutney will thicken as it cools, so don't worry if it seems too thin while cooking.
- Adjust the amount of red chili powder to your desired level of spiciness.
Storage instructions:
- Store the jars of chutney in a cool, dark place for up to 6 months.
Reheating instructions:
- To serve, simply spoon the chutney into a bowl and let it come to room temperature.
Presentation ideas:
- Serve the chutney in a small bowl with crackers or bread.
- Use it as a topping for grilled meats or vegetables.
Garnishes:
- Sprinkle chopped cilantro or green onions on top for a pop of color.
Pairings:
- This chutney pairs well with cheese, crackers, bread, and grilled meats or vegetables.
Suggested side dishes:
- Serve with a side of rice or naan bread.
Troubleshooting advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Be sure to sterilize the jars and lids before filling them with the chutney to prevent bacterial growth.
Food history:
- Chutney is a condiment that originated in India and is typically made with a combination of fruits, vegetables, and spices.
Flavor profiles:
- This chutney has a sweet and tangy flavor with a hint of spice.
Serving suggestions:
- Serve the chutney as a condiment or topping for grilled meats or vegetables.
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Region: Indian