Ingredients with Measurements:
- 1 cup tamarind pulp
- 1/2 cup garlic cloves, peeled and chopped
- 1/4 cup mustard oil
- 2 tbsp red chili powder
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp fennel seeds
- 1 tbsp salt
- 1 tbsp sugar
Special equipment needed:
- Blender or food processor
- Airtight glass jar for storage
Step-by-step instructions:
1. Soak tamarind pulp in 2 cups of warm water for 30 minutes. Squeeze the pulp with your hands to extract the juice and discard the pulp.
2. In a blender or food processor, blend the garlic cloves until they form a paste.
3. In a pan, heat mustard oil until it starts to smoke. Turn off the heat and let it cool for 5 minutes.
4. Add the garlic paste to the cooled oil and stir well.
5. Add the tamarind juice, red chili powder, coriander powder, cumin powder, fennel seeds, salt, and sugar to the pan. Mix well.
6. Cook the mixture on medium heat for 10-15 minutes, stirring occasionally, until the oil separates from the mixture.
7. Let the mixture cool down to room temperature.
8. Transfer the mixture to an airtight glass jar and store in a cool, dry place.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of Tamarind Garlic Achar
Nutritional information:
Serving size: 1 tablespoon
Calories: 25
Total fat: 2g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrates: 2g
Dietary fiber: 0g
Sugars: 1g
Protein: 0g
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- Red chili powder can be substituted with cayenne pepper or paprika.
- Coriander powder can be substituted with ground coriander seeds.
- Cumin powder can be substituted with ground cumin seeds.
- Fennel seeds can be substituted with caraway seeds or anise seeds.
Variations:
- Add chopped green chilies for extra heat.
- Add chopped ginger for a ginger-garlic flavor.
- Add chopped onions for a sweet and tangy flavor.
Tips and tricks:
- Use a non-reactive pan (such as stainless steel or enamel-coated) to avoid any metallic taste in the achar.
- Use a clean and dry spoon every time you take out the achar from the jar to avoid contamination.
- The achar tastes better after a few days of storage as the flavors develop and mature.
Storage instructions:
Store the Tamarind Garlic Achar in an airtight glass jar in a cool, dry place for up to 6 months.
Reheating instructions:
The achar can be served at room temperature or slightly warmed up. To warm it up, microwave it for 10-15 seconds or heat it up in a pan on low heat.
Presentation ideas:
Serve the Tamarind Garlic Achar in a small bowl or ramekin as a condiment or dipping sauce.
Garnishes:
Garnish with chopped cilantro or mint leaves for a fresh and colorful touch.
Pairings:
The Tamarind Garlic Achar goes well with Indian breads such as naan, roti, or paratha, as well as rice dishes such as biryani or pulao.
Suggested side dishes:
Serve the Tamarind Garlic Achar with a side of yogurt or raita to balance out the heat and acidity.
Troubleshooting advice:
- If the achar is too thick, add a little water to thin it out.
- If the achar is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Use clean and dry utensils and equipment to avoid contamination.
- Store the achar in an airtight glass jar to prevent spoilage.
- Discard the achar if it shows any signs of mold or spoilage.
Food history:
Achar is a popular condiment in South Asian cuisine, made by pickling fruits or vegetables in oil and spices. Tamarind Garlic Achar is a tangy and spicy version of achar, commonly found in the northern regions of India.
Flavor profiles:
Tamarind Garlic Achar has a tangy, sour, and spicy flavor with a strong garlic aroma.
Serving suggestions:
Serve the Tamarind Garlic Achar as a condiment or dipping sauce with Indian breads or rice dishes.
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Region: Indian