Ingredients with Measurements:
- 1 ripe pineapple, peeled and chopped into small pieces
- 1 cup tamarind pulp
- 1 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon red chili flakes
- 1 tablespoon vegetable oil
- 1/2 cup water
Special Equipment Needed:
- Blender or food processor
- Large saucepan
Step-by-Step Instructions:
1. In a blender or food processor, blend the tamarind pulp with 1/2 cup water until smooth. Strain the mixture through a fine-mesh sieve to remove any seeds or fibers.
2. Heat the vegetable oil in a large saucepan over medium heat. Add the cumin seeds, mustard seeds, and red chili flakes. Cook for 1-2 minutes until fragrant.
3. Add the chopped pineapple to the saucepan and stir to combine with the spices. Cook for 5-7 minutes until the pineapple starts to soften.
4. Add the tamarind pulp, brown sugar, and salt to the saucepan. Stir to combine and bring to a boil.
5. Reduce the heat to low and simmer the chutney for 30-40 minutes, stirring occasionally, until it thickens and the pineapple is fully cooked.
6. Remove the chutney from the heat and let it cool to room temperature.
7. Transfer the chutney to a sterilized jar and store in the refrigerator for up to 2 weeks.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking
Serving size:
Makes approximately 2 cups of chutney
Nutritional information:
Calories: 70
Fat: 1g
Carbohydrates: 18g
Protein: 0g
Sodium: 98mg
Sugar: 16g
Substitutions for ingredients:
- Instead of tamarind pulp, you can use 1/2 cup of lemon juice or lime juice.
- Instead of brown sugar, you can use white sugar or honey.
- Instead of vegetable oil, you can use coconut oil or ghee.
Variations:
- Add chopped fresh ginger or garlic to the chutney for extra flavor.
- Add chopped fresh cilantro or mint to the chutney for a fresh herb flavor.
- Add chopped dried apricots or raisins to the chutney for a sweeter flavor.
Tips and Tricks:
- Make sure to use a ripe pineapple for the best flavor.
- Adjust the amount of sugar and salt to your taste preferences.
- The chutney will thicken as it cools, so don't worry if it seems too thin while cooking.
Storage Instructions:
Store the chutney in a sterilized jar in the refrigerator for up to 2 weeks.
Reheating Instructions:
The chutney can be served cold or at room temperature, but if you prefer it warm, you can heat it in a saucepan over low heat until warmed through.
Presentation Ideas:
Serve the chutney in a small bowl or jar with a spoon for scooping.
Garnishes:
Garnish the chutney with chopped fresh cilantro or mint.
Pairings:
Serve the chutney with grilled or roasted meats, fish, or vegetables.
Suggested Side Dishes:
Serve the chutney with rice, naan bread, or roasted potatoes.
Troubleshooting Advice:
- If the chutney is too thick, you can add a little water to thin it out.
- If the chutney is too thin, you can simmer it for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to sterilize the jar before storing the chutney.
- Keep the chutney refrigerated and discard any leftovers after 2 weeks.
Food History:
Chutney is a traditional condiment in Indian cuisine, typically made with a combination of fruits, spices, and vinegar or lemon juice. Pineapple and tamarind are common ingredients in chutneys, adding a sweet and sour flavor to the dish.
Flavor Profiles:
The pineapple and tamarind chutney has a sweet and sour flavor with a hint of spice from the cumin, mustard, and chili flakes.
Serving Suggestions:
Serve the chutney as a condiment with grilled or roasted meats, fish, or vegetables.
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Region: Indian