Ingredients with Measurements:
- 4 large bell peppers, chopped
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 cup vinegar
- 1/4 cup sugar
- Salt to taste
- 2 tablespoons oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan and add cumin, mustard, coriander, and fennel seeds. Let them splutter.
2. Add chopped onions, garlic, ginger, and green chilies. Saute until onions turn translucent.
3. Add chopped bell peppers, turmeric powder, red chili powder, and garam masala. Mix well and cook for 5-7 minutes.
4. Add vinegar, sugar, and salt. Mix well and cook for another 5-7 minutes.
5. Turn off the heat and let the mixture cool down.
6. Transfer the mixture to a blender or food processor and blend until smooth.
7. Transfer the chutney to a clean jar and store in the refrigerator.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- 1-2 tablespoons per serving
Nutritional information:
- Calories: 40
- Fat: 2g
- Carbohydrates: 5g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- You can use any color of bell peppers.
- You can use any type of vinegar.
Variations:
- You can add roasted peanuts or cashews for a nutty flavor.
- You can add roasted sesame seeds for a nutty flavor.
- You can add roasted coconut for a sweet and nutty flavor.
Tips and tricks:
- You can adjust the amount of sugar and vinegar according to your taste.
- You can add more or less green chilies depending on how spicy you want the chutney to be.
- You can add a pinch of asafoetida for a unique flavor.
Storage instructions:
- Store the chutney in a clean jar with a tight-fitting lid.
- Keep it in the refrigerator for up to 2 weeks.
Reheating instructions:
- You can serve the chutney cold or at room temperature.
- If you want to serve it warm, heat it in a microwave or on a stovetop.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with fresh coriander leaves or chopped green chilies.
Garnishes:
- Fresh coriander leaves
- Chopped green chilies
Pairings:
- Serve with Indian snacks like samosas, pakoras, or bhajis.
- Serve with grilled meats or vegetables.
Suggested side dishes:
- Naan bread
- Roti
- Rice
Troubleshooting advice:
- 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 to thicken it up.
Food safety advice:
- Make sure to use clean utensils and jars to avoid contamination.
- Store the chutney in the refrigerator to prevent spoilage.
Food history:
- Chutney is a traditional Indian condiment that is usually made with fruits, vegetables, and spices.
Flavor profiles:
- Spicy, sweet, tangy, and savory.
Serving suggestions:
- Serve as a dip or spread.
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Region: Indian