Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup jaggery
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ginger powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon cardamom powder
- 2 cups water
Special equipment needed:
- Blender or food processor
- Saucepan
Step-by-step instructions:
1. In a saucepan, add tamarind pulp and water. Bring it to a boil and let it simmer for 10 minutes.
2. Strain the mixture through a fine-mesh sieve to remove any seeds or pulp.
3. Return the strained mixture to the saucepan and add jaggery. Cook on medium heat until the jaggery dissolves completely.
4. In a separate pan, dry roast cumin seeds, fennel seeds, and coriander seeds until fragrant. Let them cool and grind them into a fine powder.
5. Add the ground spice powder, red chili powder, salt, black pepper, ginger powder, cinnamon powder, and cardamom powder to the tamarind-jaggery mixture.
6. Cook the mixture on low heat for 10-15 minutes, stirring occasionally, until it thickens and reaches a chutney-like consistency.
7. Remove from heat and let it cool.
8. Transfer the mixture to a blender or food processor and blend until smooth.
9. Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Serving size: 1 tablespoon
- Calories: 35
- Total fat: 0.1g
- Cholesterol: 0mg
- Sodium: 44mg
- Total carbohydrates: 9g
- Dietary fiber: 0.2g
- Sugars: 8g
- Protein: 0.1g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Tamarind pulp can be substituted with lemon juice or vinegar.
Variations:
- Add chopped mint leaves or cilantro for a fresh flavor.
- Add chopped dates or raisins for a sweeter taste.
- Add chopped green chilies for a spicier version.
Tips and tricks:
- Adjust the amount of jaggery and spices according to your taste preference.
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too thin, cook it for a few more minutes until it thickens.
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 or reheated in the microwave or on the stove.
Presentation ideas:
- Serve the chutney in a small bowl or jar with a spoon.
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Saunth ki chutney is traditionally served with samosas, pakoras, and other fried snacks.
- It can also be served with grilled meats or vegetables.
Suggested side dishes:
- Serve with naan bread or rice.
Troubleshooting advice:
- If the chutney is too sour, add more jaggery or sugar.
- If the chutney is too sweet, add more tamarind pulp or lemon juice.
Food safety advice:
- Make sure to use clean utensils and cookware while preparing the chutney.
- Store the chutney in the refrigerator to prevent spoilage.
Food history:
- Saunth ki chutney is a popular condiment in North Indian cuisine, especially during festivals and celebrations.
Flavor profiles:
- Saunth ki chutney is sweet, sour, and tangy with a hint of spice.
Serving suggestions:
- Serve the chutney as a dip or spread for snacks or as a condiment for main dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian