Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup water
- 1 cup jaggery or brown sugar
- 1 tablespoon red chili powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon salt
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Special equipment needed:
- Blender or food processor
- Medium-sized saucepan
Step-by-step instructions:
1. In a medium-sized saucepan, add tamarind pulp and water. Bring to a boil and let it simmer for 5 minutes.
2. Remove from heat and let it cool for a few minutes. Then, using a blender or food processor, blend the mixture until smooth.
3. Return the mixture to the saucepan and add jaggery or brown sugar, red chili powder, cumin powder, coriander powder, salt, ginger powder, garlic powder, and black pepper.
4. Mix well and bring to a boil. Reduce heat and let it simmer for 20-25 minutes, stirring occasionally, until the chutney thickens and the sugar dissolves.
5. Remove from heat and let it cool completely.
6. Once cooled, transfer the chutney to a clean, airtight jar and store in the refrigerator.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of chutney
Nutritional information:
Serving size: 1 tablespoon
Calories: 45
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 50mg
Total Carbohydrates: 12g
Dietary Fiber: 0g
Sugar: 11g
Protein: 0g
Substitutions for ingredients:
- Jaggery or brown sugar can be substituted with white sugar or honey.
- Red chili powder can be substituted with cayenne pepper or paprika.
- Cumin powder and coriander powder can be substituted with garam masala.
Variations:
- Add chopped mint leaves or cilantro for a fresh flavor.
- Add diced onions or tomatoes for a chunky texture.
- Add roasted peanuts or cashews for a crunchy texture.
Tips and tricks:
- Adjust the sweetness and spiciness according to your taste.
- Use a non-reactive saucepan to avoid any metallic taste in the chutney.
- Store the chutney in a clean, airtight jar to prevent spoilage.
Storage instructions:
Store the chutney in a clean, airtight jar in the refrigerator for up to 2 weeks.
Reheating instructions:
The chutney can be served cold or at room temperature. If you prefer it warm, heat it in a microwave-safe bowl for 10-15 seconds or on the stovetop over low heat.
Presentation ideas:
Serve the chutney in a small bowl or ramekin as a condiment for Indian dishes such as samosas, pakoras, or chaat.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Pair with Indian snacks such as samosas, pakoras, or chaat.
Suggested side dishes:
Serve with rice, naan bread, or roti.
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:
- Use clean utensils and equipment to avoid contamination.
- Store the chutney in a clean, airtight jar in the refrigerator to prevent spoilage.
Food history:
Tamarind chutney is a popular condiment in Indian cuisine, especially in the northern and western regions of India. It is typically made with tamarind pulp, sugar, and spices and is used as a dipping sauce for snacks and appetizers.
Flavor profiles:
Sweet, sour, and spicy.
Serving suggestions:
Serve as a condiment for Indian snacks or as a dipping sauce for appetizers.
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