Ingredients with Measurements:
- 1 ripe papaya, peeled and diced
- 1 cup grated coconut
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 green chilies, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon tamarind paste
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 2 tablespoons oil
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, heat oil over medium heat. Add cumin and mustard seeds and let them splutter.
2. Add chopped onion, garlic, green chilies, and grated ginger. Sauté for 2-3 minutes until the onion is translucent.
3. Add diced papaya, grated coconut, tamarind paste, salt, sugar, and turmeric powder. Mix well.
4. Add water and cover the pan. Cook for 10-12 minutes until the papaya is soft and tender.
5. Let the mixture cool down for a few minutes.
6. Transfer the mixture to a blender or food processor and blend until smooth.
7. Transfer the chutney to a serving bowl.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 12g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- Papaya can be substituted with mango or pineapple.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Add roasted peanuts or cashews for a crunchy texture.
- Add fresh mint or cilantro for a refreshing flavor.
Tips and tricks:
- Adjust the amount of green chilies according to your taste preference.
- Use ripe papaya for a sweeter taste.
- Add more water if the chutney is too thick.
Storage instructions:
Store the chutney in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Microwave the chutney for 30 seconds or heat it in a pan over low heat until warm.
Presentation ideas:
Serve the chutney in a small bowl with a spoon.
Garnishes:
Garnish with fresh cilantro leaves or grated coconut.
Pairings:
Serve with Indian dishes like dosa, idli, or samosas.
Suggested side dishes:
Serve with steamed rice or naan bread.
Troubleshooting advice:
- If the chutney is too thick, add more water.
- If the chutney is too watery, cook it for a few more minutes until it thickens.
Food safety advice:
- Wash the papaya thoroughly before peeling and dicing.
- Store the chutney in the refrigerator and consume within 5 days.
Food history:
Papaya coconut chutney is a popular South Indian condiment that is served with various dishes.
Flavor profiles:
Sweet, tangy, and spicy.
Serving suggestions:
Serve the chutney as a dip or spread.
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Region: Indian