Ingredients with Measurements:
- 1 pound hog plums, pitted and chopped
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/4 cup raisins
- 1/4 cup chopped red onion
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Large saucepan
- Immersion blender (optional)
Step-by-step instructions:
1. In a large saucepan, combine the hog plums, brown sugar, apple cider vinegar, water, raisins, red onion, ginger, cumin, cinnamon, coriander, salt, and cayenne pepper.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer for 30-40 minutes, or until the mixture has thickened and the hog plums have broken down.
4. Remove the pan from the heat and let the mixture cool slightly.
5. Using an immersion blender, puree the mixture until smooth. Alternatively, you can transfer the mixture to a blender or food processor and puree in batches.
6. Taste the chutney and adjust the seasoning as needed.
7. Transfer the chutney to a jar or container and let it cool completely before refrigerating.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of chutney
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 60
- Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
Substitutions for ingredients:
- Hog plums can be substituted with other tart fruits such as green mangoes or unripe papayas.
- Brown sugar can be substituted with white sugar or honey.
- Apple cider vinegar can be substituted with white vinegar or lemon juice.
- Raisins can be substituted with chopped dates or prunes.
- Red onion can be substituted with shallots or white onion.
- Ground cumin, cinnamon, coriander, and cayenne pepper can be substituted with your favorite spice blend.
Variations:
- Add chopped fresh mint or cilantro for a fresh herb flavor.
- Use this chutney as a marinade for grilled meats or vegetables.
- Add a splash of orange juice or zest for a citrusy twist.
- Substitute the hog plums with ripe mangoes for a sweeter chutney.
Tips and tricks:
- Be sure to stir the chutney occasionally while it's simmering to prevent it from sticking to the bottom of the pan.
- If the chutney is too thick, you can add a little more water to thin it out.
- This chutney can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- To reheat the chutney, simply microwave it for 30 seconds or 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 easy serving.
- Garnish with chopped fresh herbs or a sprinkle of cayenne pepper for added color and flavor.
Pairings:
- This chutney pairs well with grilled meats, roasted vegetables, or as a condiment for sandwiches or wraps.
Suggested side dishes:
- Serve this chutney alongside rice pilaf, naan bread, or roasted potatoes for a complete meal.
Troubleshooting advice:
- If the chutney is too tart, add a little more brown sugar to balance the flavors.
- If the chutney is too sweet, add a little more vinegar or lemon juice to balance the flavors.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before preparing this recipe.
- Store the chutney in the refrigerator and discard any leftovers after a week.
Food history:
- Chutney is a traditional condiment in Indian cuisine that is made with a variety of fruits, vegetables, and spices.
Flavor profiles:
- This chutney is sweet, tart, and spicy with a hint of warm spices like cinnamon and coriander.
Serving suggestions:
- Serve this chutney as a condiment for grilled meats, roasted vegetables, or as a spread for sandwiches or wraps.
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Region: Indian