Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup water
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Special equipment needed:
- Blender or food processor
- Fine mesh strainer
Step-by-step instructions:
1. In a saucepan, combine tamarind pulp and water. Bring to a boil and let it simmer for 10 minutes.
2. Remove from heat and let it cool for a few minutes.
3. Using a fine mesh strainer, strain the mixture into a bowl, pressing the pulp with a spoon to extract all the liquid.
4. Discard the pulp and return the liquid to the saucepan.
5. Add sugar, salt, cumin powder, coriander powder, red chili powder, ginger powder, garlic powder, and black pepper to the saucepan.
6. Bring the mixture to a boil and let it simmer for 15-20 minutes, stirring occasionally, until it thickens and becomes syrupy.
7. Remove from heat and let it cool.
Time:
Preparation time: 5 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 cup of chutney
Nutritional information:
Calories: 60
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 15g
Dietary fiber: 0g
Sugars: 15g
Protein: 0g
Substitutions for ingredients:
- Tamarind pulp: You can use tamarind concentrate or paste instead of pulp.
- Sugar: You can use jaggery or brown sugar instead of white sugar.
- Spices: You can adjust the amount and type of spices according to your taste.
Variations:
- Add chopped mint or cilantro for a fresh flavor.
- Add chopped green chilies for a spicy kick.
- Add chopped onions for a savory twist.
Tips and tricks:
- Use a non-reactive saucepan to avoid any metallic taste in the chutney.
- Adjust the amount of sugar according to your taste.
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the chutney in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chutney in a small bowl or jar with a spoon.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Serve the chutney with samosas, pakoras, or any other Indian snack.
Suggested side dishes:
Serve the chutney with rice, naan bread, or any other Indian main dish.
Troubleshooting advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure to use clean utensils and equipment when making the chutney.
- Store the chutney in the refrigerator to prevent bacterial growth.
Food history:
Tamarind chutney is a popular condiment in Indian cuisine. It is made with tamarind pulp, sugar, and spices and is often served with snacks and appetizers.
Flavor profiles:
Sweet, sour, tangy, and spicy.
Serving suggestions:
Serve the chutney as a condiment with Indian snacks or as a dipping sauce for fried foods.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Indian
Taste: Tangy, Sour, Sweet, Spicy, Aromatic, tangy, sour, fruity, zesty