Ingredients with Measurements:
- 2 cups grated coconut
- 1 cup jaggery, grated
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 cup vinegar
- 1/4 cup water
Special equipment needed:
- Mortar and pestle or spice grinder
- Non-stick pan
Step-by-step instructions:
1. In a non-stick pan, dry roast mustard seeds, cumin seeds, fennel seeds, and coriander seeds until fragrant. Let it cool and grind it into a fine powder.
2. In the same pan, add grated coconut and roast it until it turns light brown.
3. Add grated jaggery, red chili powder, turmeric powder, and salt to the roasted coconut. Mix well and cook for 5 minutes on low heat.
4. Add the ground spice powder to the coconut mixture and mix well.
5. In a separate bowl, mix vinegar and water.
6. Add the vinegar-water mixture to the coconut mixture and cook for another 5 minutes on low heat.
7. Turn off the heat and let the pickle cool down.
8. Store the sweet coconut pickle in an airtight container in the refrigerator.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
4-6 people
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 40g
Protein: 2g
Substitutions for ingredients:
- Instead of jaggery, you can use brown sugar or honey.
- You can use any vinegar of your choice.
Variations:
- You can add chopped nuts like cashews or almonds to the pickle.
- You can add raisins or dried cranberries for a sweet and sour taste.
Tips and tricks:
- Make sure to roast the coconut until it turns light brown to get a nutty flavor.
- Adjust the amount of jaggery and vinegar according to your taste preference.
- You can add more red chili powder if you like it spicy.
Storage instructions:
Store the sweet coconut pickle in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
You can serve the sweet coconut pickle cold or at room temperature.
Presentation ideas:
Serve the sweet coconut pickle in a small bowl or jar.
Garnishes:
Garnish with chopped coriander leaves or mint leaves.
Pairings:
Serve the sweet coconut pickle with rice, roti, or bread.
Suggested side dishes:
Serve with dal, vegetable curry, or raita.
Troubleshooting advice:
- If the pickle is too dry, add a little more vinegar and water.
- If the pickle is too watery, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use clean and dry utensils while making the pickle.
Food history:
Sweet coconut pickle is a traditional South Indian pickle that is usually served with rice.
Flavor profiles:
Sweet, tangy, and spicy.
Serving suggestions:
Serve the sweet coconut pickle as a condiment or side dish.
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Region: Indian